Mexican cuisine is recognized worldwide for its richness and diversity, integrating native ingredients with cultural influences dating back to pre-Hispanic and colonial times. Declared Intangible Cultural Heritage of Humanity by UNESCO, it stands out for its variety of flavors, techniques, and culinary uses.
One of the most emblematic dishes of this cuisine is carnitas, originally from the state of Michoacán. Carnitas are pieces of pork slowly cooked in their own fat, which gives them a juicy texture on the inside and crispy on the outside. They are traditionally prepared in a large copper pot to achieve even cooking and a distinctive flavor.
This typical dish is usually served in freshly made corn tortillas, accompanied by salsa, onion, cilantro, and often, a touch of lemon. Carnitas can include different parts of the pig, such as leg, rib, and skin, offering a versatile gastronomic experience that adapts to various tastes.
Carnitas represent more than just a dish; They are an essential part of family celebrations and events in Mexico, symbolizing tradition and coexistence. This culinary icon reflects the ability of Mexican gastronomy to elevate humble ingredients to levels of diversity and sophistication admired worldwide.
If you are in Cancun, you should know that the best carnitas in the world are prepared there, at least in the opinion of Taste Atlas, a gastronomic encyclopedia that rates the flavors of more than one country.
It is the Hacienda Sisal, an establishment where there are live mariachis and buffet-style food. Of course, there are also carnitas. We leave you the exact address in case you want to try them: km 13.5, Blvd. Kukulcan, Zona Hotelera, 77500 Cancun, Q.R.
Types of carnitas around Mexico
Carnitas, a signature dish of Mexican gastronomy, vary in preparation and style throughout the country, each region adding its distinctive touch to this delicacy of pork cooked in its own fat. Although Michoacán is the place most associated with carnitas, each state has its own version that reflects local traditions.
In Michoacán, carnitas are prepared in copper pots, which is essential to achieving the characteristic flavor and texture. Different parts of the pig are used, including the ribs, the ribs, and the skins, slowly cooked until they reach a tender consistency and deep flavor.
In the Querétaro region, carnitas tend to be drier and are served with spicy sauces specific to the region. Here, it is common to include parts of the pig such as the liver, which adds a more complex and distinctive flavor.
In the state of Jalisco, carnitas are often accompanied with a “widow sauce,” which is a tomato sauce with chiles and spices. The preparation leans toward a less greasy style, making the carnitas lighter but just as tasty.
In the State of Mexico, pieces of chicharrón or pork snout are often included, adding a crunchy texture to the traditional option and complementing the tenderness of cooked pork.
Finally, in Guanajuato, carnitas are presented in a style similar to that of Michoacán, but what sets them apart are the local herbs and spices added to the cooking process, offering a unique flavor profile.
Source: infobae
