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Carnitas embody the flavor of roasted pork down to its essence. According to legend the dish originated in the Michoacan area; it is now found throughout the republic, often under the rubric ‘Carnitas Michoacanas’. Regardless, the preparation method varies little from region to region. The partitioned animal, including its viscera, is first boiled in water perfumed with onion and garlic, then braised in its own fat, confit style. Sometimes orange and herbs such as oregano are added. Finally, the meats are browned to add crispness and flavor. These proceedings take place in a giant copper tub, which distributes the heat evenly. Traditionally done outdoors over a wood fire, nowadays exquisite carnitas are prepared inside on gas.

Amongst aficionados, it is generally agreed that this bustling taquería, in the Escandon area south of Condesa offers the great, if not the best, succulent carnitas in the city. Try buche con costilla for the perfect combination of fatty and dry meat.

Av. José Martí 14, (entrance on Av. Patriotismo) Colonia Escandón
Tel . 5277-2548
Tuesday – Sunday 9 a.m. -3 p.m.

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About The Author

Nicholas Gilman is a food writer based in Mexico City; he's author of Good Food in Mexico CIty: Food Stalls, Fondas, Fine Dining.