If you weren’t aware, I’m a fan of pork fat. Using lard rather than butter in some recipes, particularly baking recipes, changes the flavor and texture for the better. A pie crust made with lard, or my preference of a lard/butter combo, is like no other. Today, in honor of Cinco de Mayo, I had the idea to do some very traditional Mexican cookies from none other than Chicago’s own Chef Rick Bayless. And I was going make them with lard.
STRESSCAKE 