365245 Sun Jan 28 19:39:07 -0800 2007 8 1 San Francisco Bay Area 0 2236703 My ongoing search for Mexican ingredients hits another roadblock: I stopped by Tacubaya tonight to pick up some lard to make refritos, and was told that they no longer sell lard, nor do they use it in their cooking. I tried Mi Tierra, and they said that they don't sell freshly rendered lard, and don't know of anywhere that does. Anyone have a source for good lard in the East Bay? Does La Boriquena sell it? Maybe I just need to make my own. Sun Jan 28 19:39:07 -0800 2007 11466 OakTownHound 1 2237031 I don't think La Boriquena sells lard. There's a bunch of places in Richmond if you want to go that far I'll post names. I'm surprised tho that Mi Tierra doesn't sell it. Someone probably will post on a place nearer to you maybe on International Ave that may have it. Sun Jan 28 22:23:01 -0800 2007 2236703 10264 rworange 1 2237096 There are places on in Fruitvale that sell lard, but I'm not absolutely sure which markets I've seen it at. I think the two best places to try are the International grocery in the 3900 block of International and the All Green Produce market (4095 Foothill, at the corner of Foothill and 41st). It's usually in tubs on the meat counter. All Green also has really yummy housemade crema. Sun Jan 28 23:16:34 -0800 2007 2236703 10159 Ruth Lafler 2 2240352 Thanks for the tip -- International Grocery has tubs of pale caramel-colored lard (from the chicharrones vats, I assume) at $1.25/pint. Works for me. Made some absolutely killer refritos tonight with leftover pinto beans. Thanks again! Mon Jan 29 18:14:02 -0800 2007 2237096 11466 OakTownHound 3 2240426 Excellent! I don't think you could make it for $1.25/pint. Mon Jan 29 18:55:44 -0800 2007 2240352 10159 Ruth Lafler 1 2237801 Las Palmas Mexi-catessan in the city has it and a tub lasts forever so you can stock up. Mon Jan 29 08:26:05 -0800 2007 2236703 15739 Earl Grey 1 2239515 Make your own ,just simmer pork fat slowly for a long time and it keeps forever. Commercial lard has lots of chemicals,and sometimes additional transfats... Mon Jan 29 14:46:52 -0800 2007 2236703 12861 coralv 2 2239536 The fresh lard you buy from a carneceria doesn't, though. It's a lot easier and cheaper to buy it, if you know where to get it. Mon Jan 29 14:50:06 -0800 2007 2239515 10159 Ruth Lafler 3 2239559 Definitely easier, but it's probably cheaper to render your own. Unless you buy Niman or Berkshire fat. Mon Jan 29 14:55:53 -0800 2007 2239536 11369 Robert Lauriston