In our neighborhood, there's a tienda on every corner which sells duros, cooked and uncooked. You've probably seen bags of these before, wagon wheel in shape — they almost look like little sliced tomatoes.
If you haven't, then keep your eyes peeled because man oh man — you've got to try these!
Pasta para duros are a wheat pasta that's found in clear, usually unmarked containers in most grocery stores across the country (especially those with a Latin American influence). They hide out with small packages of beans or dried seasonings, usually in those cubbies under the produce bins, often with the dried fruits in the same area.
If you take a stroll to a neighborhood like ours, with a heavy "South of the Border" influence, they'll be in abundance, sitting behind almost every cash register where food (of any kind) is sold. Although they look like a pasta in their "raw" form, they're anything but.
A quick 20-30 second trip through the microwave will puff them up like a pork rind, ready to eat. They're best with a sprinkling of chili powder and lime juice (often mixed together and drizzled on like butter to movie theater popcorn), and are sure to curb your craving for some crunch. If you're making a large batch for family or friends, don't be afraid to fry them, they're just as tasty and you can make more at one go instead of standing in front of the microwave for 30 minutes!
Are you already a duros fan? Do you have a favorite way to eat them? Let us know below!
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"South of the Border" influence? Cliched, don't you think?
Boo-hoo jrboitel
What a strange, cool little snack! I'll bet this is one of those things where now that I know they exist I'll see them everywhere. Hopefully, anyway, would love to try them!
I see these all over my neighborhood! Now I just need to get over my fear of being the intrusive white girl to buy a bag.
would you put the chili lime juice on before you microwave them or after?
Either they "are a wheat pasta" or they "look like a pasta in their 'raw' form, but they're anything but." Which is it? They sound intriguing, though.
Oh my gosh, these are the BEST things ever!
They call them "chicarones" as well, even though these kinds aren't made of pork skins.
I personally like them doused in chili sauce and lemon or lime juice. It's perfect if you get a crunchy one AND a mushy one together...I'm salivating just thinking about it!
I crave these every once in a while, as I'm used to seeing them on the streets of Los Angeles. Unfortunately, they don't have them in Boston.
Someone want to send me a bag to microwave?
Awesome! These are everywhere in my new neighborhood in Chicago and I'm super excited to try them. I was under the impression that you had to deep fry these to eat them, and I simply don't deep fry anything--I leave that up to restaurants since it's so messy and only occasionally justifiable.
Do you just put them in a microwave safe bowl and throw them in the microwave? You don't do anything else to them?
They actually had similar little pasta shaped snacks in Morocco whenever I studied there...
I always thought those *were* pork rinds! Thanks for this post.
caliH - You'd add it after for sure! You can also get a chili lime seasoning powder if you're not into soggy carbs (though the traditional wet lime juice is the more common practice).
JenNews321 - Technically speaking the combination of flour and water used to make them would make them a pasta, though they're never (ever) boiled for eating in that manner.
GreenMermaid - Melissa's makes them in small packages which can be ordered from Amazon if you're looking for a backup snack for the pantry in Boston!
lotusmoss - You don't do a thing! Just place them on a plate or paper towel and cook on full power for 20-30 seconds. That's it!
caseoftornados - Although they look similar since they're puffy, one is wheat and the other is pork skin. They have about the same calorie count, but the pork rinds have a higher protein value!
30 second or 30 minutes? you said both...
@sarahrae: Thank you!
We haven't been using a microwave these days and I've totally seen those little buggers around. (We just moved to San Diego!)
Do you think I could put them in the oven for the same effect?
sarita4 - Thanks for the catch... 30 seconds for sure!
esea - If you're in San Diego, there's a good chance you can find them fresh at many of the stores in the area already cooked. I didn't find any references to baking them anywhere online, I would suggest a small pot with a half cup of oil instead and fry them to be safe.
The paleteros in our neighborhood carry big bags of these, they'll pour a bunch of Valentina hot sauce over them if you like - really good!
Never in a million years would I think to nuke these things. All those years I went w/o because I thought they were saturated with fat. Before I knew what those were, I bought a bag on Mission St, tried to boil them when I got home. That didn't work out. I ended up painting them and hanging them on the Christmas tree. Now I can't wait to grab a bag after work!
We have these at all the local grocery stores in huge bins by the dried beans. I honestly never knew what they were besides something I see the kids playing in with their hands. Now I know!
Those are in regular grocery stores here...maybe because it's Dallas??
Green Mermaid- try the Hi-Lo Foods in Jamaica Plain or the Stop and Shop (both on Center Street). If you can't find them there, there's a Hispanic market on the corner of Washington and Melnea Cass Blvd.
thanks for the post! I've seen these things everywhere and never knew what they were. They are delicious and so fast! I'm a huge fan now
Too much fun! I bought a little scoop of the duros today and as soon as I got home popped one in the microwave--45 seconds later, YUM! So fun! Never had them before, but now I'm sold. These will for sure be served at my next gathering.
finally found these in orlando :-)