Wanted: Great carnitas
I am reminiscing about the great carnitas one can find in San Diego and Baja... moist, delicious pork sold by the kilo (or fraction thereof) served with soft, hot-off-the-comal corn tortillas, fiery salsa, rice, refrieds, and maybe some lime and radish, as if you need the token vegetable.
Does anyone know a great carnitas place around - not a place to get a "carnitas" burrito - I can skip that. I can't imagine that there isn't somewhere in E Boston, Chelsea, JP, somewhere. sigh.
-
-
Plainville may be too far foy you, and I know the name of the town is not inviting.
But about a mile south of the Target on route 1 is Ranch Chico, a very original and tasty mexican place. Completely run & owned by spanish speakers.
I've never had their Carnita's, but everything else I've had there has been great!
-
-
-
-
-
As someone who has grown up in Texas and Mexico, I usually can't find a substitute for the food I grew up with. I have found a few recipes that have gotten me through these cravings and this is one that works for carnitas with pretty good results. It doesn't have a lot of the cripsy outer shell which I believe slow cooking them in lard would provide but it comes pretty close and the recipe makes a fair amount which I freeze and use for tacos when I get a hankering. Enjoy.
http://www.epicurious.com/recipes/rec...
- Xavier
-
MichaelB
Jan 22, 2007 03:00 AM
This may not quite match your request; it certainly doesn't look like the pictures that 9lives posted about above, but my favorite carnitas in the area are at Taqueria El Amigo in Waltham.
Pluses: it's definitely been cooked for a long time in lard, so it's super-porky tasting; they sizzle it on the griddle before serving so it's crispy, not soupy like at most of the burrito places around (Anna's et al). Minuses: you certainly can't choose your cut of pork - I imagine it's all something fatty like shoulder; I don't think you can get it by the kilo, just in their excellent tortas and tacos (skip the burritos).
FWIW, I wasn't much impressed with Tacos El Charro on one visit there; I thought that El Amigo and Taqueria Mexico (also in Waltham) were much better.
›1 Reply-
re: MichaelB
MC Slim JB
Jan 22, 2007 03:16 AM
Though I'm no carnitas connoisseur, I have to agree about El Amigo (it's my favorite Mexican anywhere in these parts). I think they may slow-roast theirs rather than braising them, doing a little lard fry-up just prior to serving for a little added grease. I order them as a filling for tacos especiales here.
-
-
-
-
Haven't found much in the way of carnitas in Boston..but here's a link to a thread on the Mexico board that I just put up.
To make them right isn't hard; but very time consuming.
Bring back some memories..:)
›1 Reply -
Man, oh man. I always loved carnitas in San Diego. Could never find them here. I oredered them at Acapulco's in Beverly a year or so ago because it was the first time I found them anywhere. They were terrible. They can't be THAT hard to make, can they? I hope someone somewhere around here finds the real thing.
-
-
I hate to break to you, but I think that short of a trip back to the west coast you're not going to find a place like Carnitas Ururapan(used to be one of my favorites)in this area. In ten years here I haven't found the typical mercado I grew up with.
One bright spot used to be Tacos El Charro in JP. Thats' my recommendation but I'm not sure if its still open.
›1 Reply -
Sgt Snackers
Jan 20, 2007 11:56 PM
Oh man ... I am so with you on this one. Recently took a trip down to Tijuana from San Diego just to hit up Carnitas Ururapan. Divine.
I think we had pretty good carnitas at Tacos El Charro in JP, but it was a while ago. Would love to hear what others have found.
