Lots of little mom and pop taco stands serve carnitas on the weekends. The name simply means “little meats” and they are considered an affordable indulgence. The milk added in the last stage of cooking gives each piece of meat a scrumptiously crisp crust. Carnitas can be enjoyed at breakfast, lunch, and dinner or eaten as a snack. They are a great dish to pair with an excellent salsa.
A frost cold bottle of beer is the best accompaniment for Pork Carnitas. In fact, any friends or family that you invite to your carnita feast will happily provide the beer, since you are providing the main dish! My favorite is Mexican beer is Bohemia, but Dos Equis or Corona would certainly be a successful pairing.
Making Authentic Ceviche I always wondered about the Peruvian claim to the origin of ceviche, a marinated seafood cocktail. In our part of the Gulf of Mexico, ceviche is always made with either lime juice, sour orange juice, or vinegar, all of which are products of the Old World. I wondered if the original recipe […]
It’s Too Hot to Cook The only thing I like better than cooking is eating. Surprised? I thought that was obvious. And with Father’s Day coming up, I’m already thinking of what treats I can whip up for the man of the house. The question is, do I want to cook? Umm, no. It’s too […]
There was one food that kept popping up on menus across Peru, and that was rocoto peppers, stuffed with meat, vegetables and topped with melted cheese. Not that I minded. Stuffed rocoto peppers are delicious, and I became a big fan. Alas, I have never seen a rocoto pepper here in a U.S. super market. […]