Chocolate chunk cookies — hiding a wealth of chicharrones.

Chocolate chunk cookies studded with bacon? Yawn. Been there. Ate that.

But have your teeth ever sunk into “Dark Chocolate Chicharron Cookies”?

Nope, didn’t think so.

I know mine sure hadn’t until I spied the recipe for them in the new cookbook, “Eat Mexico: Recipes From Mexico City’s Streets, Markets & Fondas” (Kyle Books), of which I received a review copy.

The cookbook is by Lesley Tellez, a New York City culinary guide and creator of the blog, The Mija Chronicles, who immersed herself in Mexican cooking when she lived in Mexico City for four years. The beautiful photos are by my former San Jose Mercury News colleague, Penny De Los Santos.

The book includes recipes for favorite Mexican street food such as “Roasted Poblano Pepper Tamales,” “Thickened Mexican Hot Chocolate,” and “Shrimp and Octopus Cocktail.” But where I think the book really shines is in the last chapter, “At Home,” in which Tellez incorporates Mexican flair into unexpected dishes such as “Oatmeal with Charred Poblano Peppers and Cheese” and “Stuffed Cactus Paddles,” which are reminiscent of loaded potato skins.

That last chapter is also where you’ll find this cookie recipe.

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