Carnitas
Carnitas
- Country
- Mexico
- Region
- Michoacán
- Recipes
- 1 Recipes
Dish information
Carnitas, a beloved and iconic dish from the Mexican state of Michoacán, translates literally to 'little meats,' referring to the small pieces of pork that make up this culinary delight. Its origins trace back centuries to the central plateau of Mexico, where pork was introduced by the Spanish. The genius of Carnitas lies in its preparation: pork is slowly simmered, traditionally in a large copper pot (cazo), in its own fat (lard) for several hours until it is incredibly tender and succulent. Sometimes, a splash of water, orange juice, or even cola is added to help achieve a super-tender interior. As the liquid evaporates, the pork then fries in the remaining lard, developing a beautifully caramelized, crispy exterior while remaining juicy inside. This dual cooking process is what gives Carnitas its unique and highly sought-after texture. The traditional preparation of Carnitas is a communal and celebratory event in many parts of Mexico, particularly in Michoacán, where towns like Quiroga are famed for their expertise. The precise cuts of pork used can vary, including shoulder, ribs, and even offal, allowing for a diverse range of textures and flavors within a single batch. Each part contributes to the richness of the whole. Carnitas are incredibly versatile and form the basis of many Mexican meals. They are most commonly served as a filling for tacos, often garnished simply with chopped onion, cilantro, and a squeeze of lime, accompanied by various salsas. They are also used in tortas (sandwiches), sopes, and as a main dish alongside rice and beans. The art of making perfect Carnitas is a skill passed down through generations, making it a cornerstone of Mexican gastronomic heritage and a testament to slow cooking perfection.
Timeline
Pork introduced to Mexico by the Spanish, leading to the early development of slow-cooked pork dishes.
Techniques for slow-cooking pork in its own fat begin to evolve in Michoacán.
Carnitas becomes a well-established culinary tradition in Michoacán, with specific regional variations.
Carnitas gains widespread popularity across Mexico and in Mexican-American communities.
Specific towns in Michoacán, like Quiroga, become legendary for their Carnitas.
Carnitas becomes a globally recognized dish, cherished for its rich flavor and texture.
