Pickled Pig’s Feet Tostadas

This is probably going to sound familiar because its pretty much my mantra — the more disgusting a food sounds, the better it must taste. It makes sense right? Obviously this reasoning has occasionally backfired on me — Red wine and Black Pepper ice cream, for instance, is an experience that I never want to repeat. On the other hand, more often that not, it works out. I can’t take credit for this recipe because I completely relied on our ultimate hero Rick Bayless for our Pickled Pigs Feet Tostadas. For all my fellow Canadians, who like the me of 8 months ago, have no idea what a tostada is, let me explain. A tostada is a corn tortilla that’s been fried in oil until crisp, then has a bunch of yummy shit dumped on top. In this case, along with the pigs feet, we had cilantro, raw white onion (always seems to be the white ones in Mexican cooking), sliced pickled jalapenos, and crema (basically a runnier Mexican creme fraiche — I’m somewhat obsessed with putting it on everything including french toast). Pickled pigs feet aren’t the most attractive looking item in your grocery store but they shouldn’t be enough to scare anyone off. Most people of European descent have some kind of headcheese, or pickled meat in their background and this is very similar to that. It tastes very strongly of vinegar and salt, with a satisfying tender crunch. All piled up on a tostada it was very yummy, however it kinda wears on you and I would probably just stick with one appetizer portion.