Appetizer: Mexico – Guanajuato, Bajio Mexico – Guacamayas (Bolillo Sandwich with Chicharrón)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 min

Additional 15 min

Total 35 min

Ingredients

- 6 bolillo rolls, about 3.5 oz (100 g) each
- 10 oz (280 g) chicharrón (fried pork skin), broken into bite-sized pieces
- 2 ripe avocados, about 8–10 oz (225–280 g) total, sliced or mashed
- 2 medium tomatoes, about 8 oz (225 g), seeded and finely diced
- 1/2 small white onion, about 3 oz (85 g), finely diced
- 1/2 cup (15 g) cilantro, packed, chopped
- 1–2 serrano chiles, about 10–15 g, minced (adjust to taste)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) kosher salt, divided
- 2 tbsp (30 ml) unsalted butter or vegetable oil, for toasting
- Optional: lime wedges, for serving
- Optional: salsa roja or favorite hot sauce, for extra heat

Instructions

Short Description:
A crunchy, savory street-style sandwich from Guanajuato: crusty bolillo rolls filled with crisp chicharrón (fried pork skin), ripe avocado, and a bright, spicy pico de gallo. Served immediately so the bread stays crisp and the contrasts of texture shine.

Regional Notes:
This Bajio (Guanajuato) version emphasizes the local bolillo roll and a simple filling of chicharrón plus avocado with a spicy pico de gallo, rather than beans or heavy sauces found in other regions. The combination of toasted bolillo, the crackling chicharrón, and fresh pico de gallo is characteristic of Guanajuato street stalls.

1. Make the spicy pico de gallo: in a medium bowl combine the diced tomatoes, diced onion, chopped cilantro, minced serrano, lime juice, and 1/2 tsp (2.5 g) of the salt. Stir, taste, and adjust heat and salt. Let sit at room temperature for 10–15 minutes to marry flavors.
2. Prepare the avocado: slice or roughly mash the avocados in a small bowl with the remaining 1/2 tsp (2.5 g) salt and a squeeze of lime if desired. Keep slightly chunky so it spreads easily but still has texture.
3. Break chicharrón into appropriate bite-sized pieces if not already broken; set aside. (If you prefer it warmer, briefly heat in a dry skillet over medium for 30–60 seconds to remove any residual oil and crisp the pieces, then drain on paper towel.)
4. Toast the bolillos: halve each bolillo lengthwise but keep the halves connected at one side if you like a sandwich fold. Heat a large skillet over medium heat and add butter or oil. Press each bolillo cut-side down in the skillet and toast 1–2 minutes until the crumb is golden and slightly crisp but not burned. Remove from heat.
5. Assemble the guacamayas: spread a generous layer of avocado on the bottom half of each toasted bolillo. Pile a portion of chicharrón on top of the avocado (about 1.5–2 oz / 45–55 g chicharrón per sandwich). Spoon a few tablespoons of the spicy pico de gallo over the chicharrón, letting some juice soak into the avocado for flavor.
6. Close the sandwich, press gently to compact, and, if desired, secure with a toothpick. Serve immediately with lime wedges and optional salsa roja or hot sauce on the side.