Carnitas Explained: A Mexican Delicacy
Carnitas are a mouthwatering Mexican cuisine. The food is a staple in the Mexican diet, which should be of no surprise. The dish is absolutely delicious. Keep reading for an explanation behind the Mexican delicacy that is carnitas.
Carnitas translates in English to little meats. The food is made from pulled pork that has been fried with milk and orange juice. Typically the legs, ribs, stomach, and tongue of a pig are used to make carnitas. This cooking method makes the food crunchy on the outside and soft on the inside. It is also just salty enough to satisfy one’s craving for something savory.
Even though carnitas are a staple in Mexican meals, their origin is uncertain. Legend has it that carnitas originated in Michoacan, which is a state in west-central Mexico. However, others believe carnitas come from Jalisco, Queretaro, Hidalgo, or Mexico State. While the roots are uncertain, the dish is enthusiastically enjoyed all over Mexico. Many Mexicans eat their carnitas with sauces and condiments like cilantro, onion, cheese, lime, and pico de gallo.
Back in the day, it took an entire community to make carnitas. The dish was considered a delicacy because it wasn’t often that it could be made. While the food is easier to cook now, it is still considered a delicacy because of its long history in Mexico. Mexicans love carnitas so much that they incorporated them into other popular dishes, such as tortas ahogadas.
Carnitas are commonly consumed during festive occasions such as weekend parties or Sundays. You can also find carnitas vendors at tianguis, or marketplaces, across the country.
If you are craving carnitas, but can’t make it to Mexico, come to Verde Kitchen & Cocktails. Our carnitas are sure to satisfy your craving. We are located at 70 East Main Street in Bay Shore, New York, and we can’t wait to see you here soon. Be sure to visit us on Sundays or Mondays from noon to 9 p.m.; Tuesdays, Wednesdays, or Thursdays from noon to 10 p.m.; or Fridays and Saturdays from noon to 11 p.m.