Daisy Martinez has a wonderful show about Latino cooking on PBS. Check
your local PBS affiliate for schedule. Daisy cooks a lot of dishes that
are common to Puerto Rico and to Mexico.

Yesterday she was talking about deep fried chicharrones de pollo which
she said made her think of the Dominican Republic.

But I have seen similar recipes in cook books that identified the
manner of preparing chicken as Mexican or South American.

It's simmple. Just take about 8 chicken thighs or maybe a dozen chicken
legs and cut the dark meat into strips. Sprinkle adobo powder over the
strips and then put the strips into a dish with vinegar and let them
marinate for a while. Then the strips are removed and patted dry before
being dredged in flour. The strips are deep fried in oil until they
turn crispy golden on the outside and the hot oil stops bubbling
furiously. Dark meat is used
because it doesn't dry out during deep frying.

I was wondering if masa seca would work as well as flour and impart a
more Mexican corn flavor to the chicharrones when they are deep fried.

And this basic procedure of sprinkling with adobo powder and marinating
in vinegar can also be used when barbecuing the chicken over a charcoal
fire. In one recipe, the chicken was actually boiled in the vinegar, it
was allowed to cool and then was placed in the refrigerator overnight.
A clear aspic formed and the chicken was eaten cold.

Here's a link to several of Daisy Martinez' outstanding recipes:

http://www.theingredientstore.com/jo...1.pl?read=6753