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the History of Carnitas

Carnitas is a traditional Mexican dish that originated in the state of Michoacán, Mexico. The word "carnitas" translates to "little meats" in Spanish. This delicious and savory dish is made from slow-cooked pork, typically seasoned with various spices and herbs.

 

The history of carnitas can be traced back to the 16th century during the Spanish colonization of Mexico. At that time, large quantities of pork were consumed, as it was one of the primary meats introduced by the Spanish. However, the specific origins of carnitas as a distinct dish are not well-documented.

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Over time, carnitas became a regional specialty and eventually spread throughout Mexico and beyond. Today, it is a beloved dish not only in Mexico but also in various parts of the world with Mexican culinary influence.

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Traditionally, carnitas are made by cooking pork in lard or its own rendered fat until it becomes tender and crispy on the outside. The pork is typically seasoned with a blend of spices and the secret recipe. It is common to serve carnitas with tortillas and a variety of accompaniments like salsa, guacamole, cilantro, onions, and lime wedges, allowing diners to create their own flavorful tacos.

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