A question about the pork at Taqueria la Mexicana
A couple days ago I had a pork burro at Taqueria la mex. Although I've had some great dishes from this place in the past, I did not like the way the pork was prepared: it was stringy, greasy, overly salty, and (for my tastes) overly charred. Is this how Mexican pork is "authentically" supposed to be? I much prefer the pork at Anna's. From now on I'm going to stick with the veggie and chicken tamales at TLM.
Their website only says pork which tells you nothing about the cut or preparation.
Possibly al pastor, which tends to have a bit of char to it but it's usally served more as small chunks at the places I have tried it (in town).
Carnitas I find much more stringy but crazy tender with little char.
Both of those preps can be salty.
And then you have the pork chili verde which seems to be more white meat, or at least at Anna's, served in larger chunks.
Their carnitas is what makes this place my favorite mexican restaurant in boston. It sounds like that's what you got...so it's probably just a difference in taste. The crispier the better in my book. I particularly like it served in the chile relleno, smothered in cheese and hot sauce. the carnitas special plate also does the trick. yum.
"I particularly like it served in the chile relleno, smothered in cheese and hot sauce". oooh, you're killing me. Now I have to get over there this week, it's been too long.