>>21512220 (OP)Go to any ethnic grocery and you'll see cuts of meats not usually or easily found in the mainstream stores. Whether it's smoked turkey legs, whole tongue, or packages of tripe or gizzards, there are going to be some people who expect it every single time without asking, and yet others who are grossed out if they see a package of premium oxtails.
Nah, simply supply and demand issues, nothing to do with race, just plain ol' statistics.
I'm old enough to know when skirt steak was an inexpensive cut. Thank you texmex fajitas, and later churrasco demands. I'm also old enough to know when chicken wings were only used for the garbage can or just for stock purposes. Trends come and go. I still need to talk to a butcher if I want the fat not removed from a pork loin, or a flanken cut of beef, and for pork belly, this is just a trend that latinos has been making deep fried chicharron with for decades.