|Michoacan Carnitas a delicious mexican food|
Carnitas are a delicacy in Latinamerican cousine. A pork product introduced to “New Spain” (Mexico) by Hernán Cortez in 1600 and quickly spread to all points of what today is Mexico. An interesting footnote: In the sixteenth century, if you ate pork, that in itself was clear proof that you were Catholic!
|One of the favorites dishes in Michoacan: Carnitas|
|Carnitas tacos are delicious|
Carnitas are typically prepared in a large copper cooking vessel over firewood until most of the lard is extracted. Aficionados each have their favorite body parts! Some crave MACIZA, others will walk a mile for CUERTITOS. “Bet you can’t eat just one” would certainly apply to carnitas tacos! They are typically accompanied by various sauces, hot chiles, carrots, cauliflower, etc, in vinegar, cilantro, and onions. Fresh, hand-made tortillas is the perfect complement.
|Sauce for Carnitas Tacos|
Sunday is the favorite day for carnitas in Michoacan. It’s common to find a side dish of delicious guacamole – made with Michoacán’s very own avocados, of course! – along with the other accoutrements mentioned above.
|Mexican Food: Michoacan Carnitas|
*Text and pictures property of Hotel Mansion Iturbe.
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