The making of chicharrones, also known as pork rinds, is a tradition that dates back centuries in New Mexico. In fact, Las Cruces chicharronero Juan Morales uses a 150-year-old holla, or cauldron - brought to the Mesilla Valley by his ancestors - to make the fried delicacy.

"(Making chicharrones) is a family tradition. It's an art," said Moreno, who will lead one of 10 teams competing in the first Chicharron Cook-Off on Saturday at Beverly Hills Hall, 150 Hermosa St.

The chicharron-making teams will arrive around 7 a.m. to begin cooking, and food will be served from noon to 6 p.m. Spectators, who will be charged a $10 entry fee, will be the judges and will receive a bowl of red chile meat and a tortilla during the cookoff. The event will also feature live music, a horseshoe tournament and kids' activities.

You'll find the full story on page 18 of today's Pulse.


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