(definitely)Crispy (sorta)Mexican roast pork tortillas

My current food fad is a new found fascination for Mexican cuisine - no... not Tex Mex "Gag-a-mole" microwaved cheese-caked nachos... I'm talking about the zingy, spicy, fresh and complex flavours of Mexico.

I guess my feelings towards the things I used to hate about what I thought was a representation of Mexican food (think dodgy kebabs dressed as burritos, the aforementioned nacho disasters, etc) are exactly the same emotions towards the misrepresentations of Chinese food that make me cringe (I don't want to come across as a food snob but special fried rice and combination chow mein aren't exactly special or a sought after combo in China).

And so - in my journey towards discovering the flavours of ol' Mexicana, I whipped up my interpretation of that cuisine over the weekend in the form of a super crispy roast pork belly marinated in fire roasted green chilli, fresh coriander, lime juice/zest, garlic and olive oil.

In keeping with theme, I decided to serve this in a tortilla (store bought - I am only an el novice!) topped with home made guacamole (pimped up with fresh lime, coriander and chopped tomato) and a fire roasted red capsicum salsa. The flavours worked incredibly well together - the kick from the heat of the chillis and the tang of the limes balanced beautifully with the sweetness of the capsicums. And of course - the super crispy crackling on the pork belly added an addictive textural element to creaminess of the avocado in this comforting dish.

As far as food fads go - this one is definitely here to stay - just as I know that there is hope beyond the thick battered sweet and sour pork atrocities that are so prevalent in Chinese restaurants all over the world - my dream is that I will find myself in the streets of Mexico one day laughing with a few amigos at those nasty nachos. Viva la Mexico!