Elder Collins from Centerville, UT served as a new missionary in Cosamaloapan, a pueblo on the banks of the very wide and long, and mosquito-y, Papaloapan River. We have talked about the cuisine in that region which includes turtle from the river. They are an endangered species, I am told, probably because so many of the locals eat them. They say that you cook them in spices and then turn the shell on the back and dig in. Armadillo is available. Iguana is fairly common. But a very common food is chicharrón. It is most often deep fried to a crispy, bubbly delight when served with salsa. It is also stewed and cut up into smaller pieces which are put in tacos. (Yo quiero Taco Bell, ¿no?) This picture was actually taken in Santiago Tuxtla and demonstrates very well a version of chicharrón which is boiled in water with a few spices. Chicharrón is pig skin. Elder Collins reports that it is a bit chewy. To get a really good look at the hairs, click on the photo.