Carnitas, literally translated means “little meats”. This is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. It is often called a confit (1) but it really isn’t. A confit (as it refers to pork and not a fruit preserve for instance) involves immersing the pork completely in fat (lard) and slowly simmering it until very tender … Continue reading Carnitas
When I was a child a snack that my father would sometimes eat was bread and dripping. Dripping was the fat left in the pan after roasting (usually) either beef or mutton (1). After the roast was removed from the pan the “juices” were allowed to settle and any excess oil rose to the surface. This fat is clear at first but as the contents … Continue reading Ingredient : Asiento and a Brief History of Tlayudas, Doraditos and Huaraches.
Masa Americana 