Episode 1210: Crispy Carnitas, Rick Bayless "Mexico: One Plate at a Time"

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. Those golden, crispy pieces of pork nestled in a warm corn tortilla - coupled with a bracing squeeze of lime and spoonful of creamy guacamole - are pure perfection. Rick takes us to Los Panchos, a Mexico City institution famous for carnitas, and to the vibrant Medellin Market to watch a popular carnitas vendor in action. In Chicago, Rick makes three versions - two achievable takes on the classic, plus a duck carnitas to dazzle your next dinner party.
*Episode Recipes*
Slow Cooker Pork Carnitas: www.rickbayles...
Slow-Roasted Park Carnitas: www.rickbayles...
Duck Carnitas: www.rickbayles...
Mango-Avocado Salsa: www.rickbayles...
Pico de Gallo: www.rickbayles...
Official Mexico: One Plate at a Time cookbook: rickbayless.sh...

[@tm4tare]

I started watching Chef Rick when he was on PBS I'm glad he's on here now!Watching him cook is very relaxing like unintentional ASMR!I

[@toolrammsteindeftones]

Yeah I found him on PBS years ago.

[@Denise23451]

I was just thinking this same thing! We are giving up our age 😂 and chef Martin Yan

[@somewheresomehow1]

Me too! I even bought his DVDs. Thanks God he went to KZbin.

[@TXDogg83]

Definitely feel that

[@reneemoreno8030]

​@@Denise23451 I started watching him way back when as well. Julia and Graham Kerr and Jacque in the 60's...started early in life to cook. Crepes Suzette by 8 and Chinese food at 10. Mexican food and baking started by 4. Love to cook, still do and became a professional career. Tired now, but these hands have created much love for so many others to yaste and share. Ty. 🙏

[@manueldagan844]

Rick's cooking everybody, I need silence. I always learn something new from you, Thank you.

[@irenehuereca1078]

Mmmmmm que rico taco 🇲🇽🇲🇽🇲🇽🇲🇽🥰🥰🥰 saludos desde los Ángeles california 🇲🇽🇲🇽😋

[@definitiveenergy1878]

Duck carnitas with mango and mint salsa, holy hell! I'm making this one.

[@robertcalamusso1603]

Rick is unbeatable

[@johnmontgomery217]

Wow, that duck carnitas recipe looks amazing! Thanks for continuing to make our mouths water and inspire us with these genius recipes. You’ve been a favorite chef of mine for at least the last twenty some odd years. Keep up the great work 👍🏻

[@randallmarsh1187]

I think some more of the difference in the taste of Mexican pork versus our pork here in the US is the fact that the USDA allows the meat producers to inject up to 15% (I believe that is the current amount) water into the pork. Which is part of the reason it's gotten so hard to brown pork except under very high heat. Imagine paying the exorbitant price they're now charging for meat when you're also paying that same price for water!

[@catherinecrane1027]

You are my all time favorite , ! I m 64 born and raised in Chicago ,I patronized your restaurant since the day it opened , whenever I go back to Chicago your restaurants are number one on the list ! I haven’t been back in ten years , the last time I was there the infamous bartender with the Salvador Dali Mustache was still there ! Amazing ! You obviously are a great person to work for ! I don’t know how you find time to sleep ! I love ya and your restaurants 😍🥰😘

[@ghw7192]

I love pork carnitas, but have never tried making them. Now I am inspired! Thank you, Rick!

[@mattshiflet2919]

Absolutely love Rick. Have been watching him since I was a kid on PBS. But as an adult I'm watching this and thinking "He just contaminated his salt!!!"

[@inokungfu68]

Duck confit tacos, why didn't I think of that??? Looks amazing chef!

[@sullivanspapa1505]

Wow, the sensory overload is so profound, I have to pause the video. Production, writing, editing to say nothing of this seemingly Chef Rick speaking to ME personally is the best ever on KZbin!

[@toolrammsteindeftones]

Making carnitas this weekend. Last week made cochinita pibil thanks to Rick.

[@skauffman74]

Now, duck carnitas!!! Never tried these before, however they looks incredibly delicious. On the other hand, that mango salsa... wonderful as well. Greetings from Mexico, dear chef.

[@Denise23451]

I once had turkey carnitas. The only way Ill eat turkey.

[@ahshingao5094]

What about fish carnitas? Carnitas are only made with pork, anything else is a different dish since you don't have the right ingredient for the dish. And you will never find mango "salsa" in a Mexican house, that is only for tourists who like sweet "salsas".

[@king_ltc_]

@@ahshingao5094 Fish literally has no fat.

[@ahshingao5094]

@@king_ltc_ : No fat? There are several kinds of very fatty fish, where do you think that Omega 3 oil comes from?

[@king_ltc_]

@@ahshingao5094 You can’t solidify it. Try.

[@BreDawg714]

Wow that’s a beautiful skillet

[@bradcampbell624]

Love the Duck version! Another fantastic one is smoked butt almost to the point of being pulled, then crisped up in lard (or bacon grease). Not heavy smoked, we usually just use charcoal and a couple small hunks of pecan or a corn cob.

[@geraldinefields1730]

Thank you.

[@brianradtke6677]

Omg! It all looks delicious, but I am such a fan of duck! I cannot wait to make those duck carnitas!!! Oh, and thank you for cutting onion like a normal person!

[@jeannamcgregor9967]

The best guacamole I've ever had (and that's a LOT) was made by a coworker in a restaurant. He was famous with the staff for his guac and he said the secret was a small number of chopped mint leaves. Well worth trying!

[@irenehuereca1078]

El guacamole original no lleva yerbabuena 🥴

[@eddieas]

It was probably Yerba Buena we don't use mint we use Yerba Buena which is a mint family so people think it's mint or we just tell people it's mint cause we don't know what Yerba Buena is called in English. "Good Herb"? Lol

[@jeannamcgregor9967]

@@eddieas You're probably right. Maybe he called it mint because many people don't know what yerba buena is.

[@paulpowell9579]

Love me some Carnitas. Great vid

[@patrickpk4421]

LOVE your videos Rick!! Thanks for tip of washing / deflaming the onions. Been making Salsa for years. Never seen that but it really makes sense! Duck carnitas, wow!! Have to try it out! Muchas Gracias!

[@robertbotta6536]

Off the hook!

[@brendabinau1187]

Must have duck carnitas now!!!

[@MarkGray1970]

I would eat anything cooked by this man.

[@juliancardenas6522]

Love this ! Greetings from East L.A ! 🇺🇸 🇲🇽

[@ronaldprat]

Los Panchos. My favorite for carnitas.

[@dominiquebt]

Excellent for special brunch tacos. Now I have to decide which juice to put in the sparkling wine for mimosas!

[@herlindorocha8938]

Then Carnitas look delicioso!😋

[@marvinshenk]

God I'm so hungry right now.

[@margaretcopeland1055]

I love watching all of the people in the background of your videos. I don't know if the gentleman stirring the copper carnitas pot understands English but he kept giving you the eyeball between stirs. Most of the time they ignore you but not always. So funny.

[@toolrammsteindeftones]

"este gringo que" probably saying.

[@daphnepearce9411]

@@toolrammsteindeftones This gringo that? Huh?

[@margaretcopeland1055]

@@daphnepearce9411 I never presume that anybody can't speak and understand another language. We're all "border crossers". I love my Spanish and other languages. Communication is very important and it is nuanced. I never judge. Most people are so happy you can talk to them whatever the language. It shows to them a consideration. And as you might know, so much of the culture is encapsulated a language, the rhythm of it, or if you can read it, the words.

[@daphnepearce9411]

@Margaret Copeland Yes, totally agree! Somethings get get lost in translation. Ha ha! That's why I love the language of food. Everyone understands.

[@gregoiropurswah472]

I'm an American citizen and love mexico and scared to go back because of media . When I see these videos is this real anymore

[@jewpackoshur711]

Now I have to add duck carnitas to my bucket list

[@jillionairess]

My favorite place for great Mexican food in San Diego is call Los Panchos. For over 40 years.

[@dannyv5175]

Chef Rick is such a boss

[@2sweetcaroline]

OMG 😛 I just used the slow cooker method, Delish! I had the pork, but not the lard. I used bacon renderings instead. I cannot believe how tender & delicious this meat is. Thank you so much Rick for all of your amazing recipes 💜

[@TheThesalsalady173]

Pork shoulder and tender ribs 🤗

[@jbthor9032]

I enjoyed watching that episode. I'm hungry. 👍😋

[@creativitybycarilyn6634]

That looks like da bomb!!! I haven't cared for duck, but I think I would like it Rick's way. Carnitas is always good.

[@summeronio9751]

Carnitas remind of a dish we have in Haiti called griot

[@lindacoffin5110]

Beautiful!

[@thedrunkweddingphotographer]

It's only after the wave of loud, over acting "influencers" that do street food reviews have flooded and killed the genre (for me).... only now do I fully appreciate you're calm take in each video. Thank you.

[@granolitayyo]

Thank you so much for sharing your great video, Chef Rick! May God bless and protect you always... 💕🙌🏼💕👨🏻‍🍳💝🇲🇽🇲🇽🇲🇽🌮🌮🌮

[@kathyjoanderson6430]

Sabrosissimo!

[@TRON0314]

"...even if you aren't one those innards people." The quotes that are so foreign to me. :D

[@DavidWilson-vn7fm]

Thank you so much Rick, I understand now why my carnitas turn out so dry. Like all of us watching, I wish we could move in with you and learn “hands on” all of your amazing recipes….say like 40 years or so! Take care and thank you, one question if you ever find the time, how do you make your pico de gallo so it’s not so wet? Am I using the wrong tomatoes? :(

[@knifemaker2472]

You need a plum type tomato like a roma tomato

[@DavidWilson-vn7fm]

Thank you Knifemaker, I’ll try that!!

[@catherinecrane1027]

I am so hungry I can eat my tongue watching your videos ! Yummy yummy 😋 yummy

[@Calchick7]

I can almost smell this food! But I have a clay pot full of Pork Pozole Verde cooking right now so that may help❤

[@daphnepearce9411]

I'm drooling!! Duck carnitas? Brilliant! I love duck, it's quite decadent and extremely rich. I'll admit(please don't clobber me)that I don't particularly like carnitas, maybe it's the recipe with oranges, coke and a brick of snowcap pork fat. Ehhhh. Watching the duck recipe with the modern mango guac salsa just about blew my little mind. I absolutely have to make this.....maybe this'll be my Easter dinner. :-) Thanks Rick!

[@christopherkelle6131]

I like to smoke pork butt, or pork shoulder, for a nice bbq pulled pork sandwich. The leftovers I sauté in some of the fat saved from the day before to make some of the pork into crispy bits so we can have carnitas tacos for leftovers.

[@mrhappyfoot]

I think a lamb shoulder with a really hot chilli and lime salsa would be amazing too

[@gitgeronimo9375]

Uruapan is so good!

[@ahshingao5094]

That yellow mango with the thin seed is called Mango De Manila in Mexico, too sweet for my taste.

[@chefcook09]

The carnitas uruapan in Chicago

[@1rosabonita]

Hi from California,I noticed you rinse the onion,I like to make my own pico de Gallo ,I will try that it takes that harsh from the onion thank you

[@ednasepulveda9778]

Can you make a queso dip with green/Anaheim peppers on your show plz?

[@josephmartinez8803]

The best carnitas, at least in socal, is at the cinco puntos. That's the only place I buy carnitas.

[@kelzuya]

This guy.

[@51rwyatt]

Carnitas videos should get an automatic KZbin content flag. They make you too content. 🙂

[@HelloHello-gv2gg]

Add all the ingredients then mash for better less runny texture.

[@charleshowell7855]

Looks like chopped bbq in North Carolina.

[@cyrilpiwetz8680]

Rinsing we would call "taming" the onion back when. Will you do a an orange juice pork braise someday? Thanks chef.

[@stevee8884]

In New Orleans that small stuff would called "Debris".

[@ivettesantana4319]

Necesito un buen metodo de chicharrones y estoy cansada de los otros you tubers jajajaja

[@michaelquinn3878]

Observation #2: Good luck finding duck in any sort of "normal" market, though in DF, I'm sure you can find anything. Duck is just not common in Mexico, at least in my experience. Big supermarkets might have frozen ducks from the USA (Costco will usually also), but even in the "big" markets of Pátzcuaro where I live, forget it. Though *maybe* some meat or poultry folks could special order. I'm sure Rick's duck carnitas are wonderful, they look delicious, but they are hardly "mainstream" Mexican...but rather, as rare as duck's teeth!

[@youtubewatchin4326]

Carnitas, when I discovered these at a taqueria near me it was love at first bite. I typically use shoulder & ribs for mine. Question for anyone who knows, the western ribs Chef Rick is using ( 8:08 ), what are these called in Spanish? I have a Mexican butcher in a store near me and would like to see if they have them.

[@ski9600]

I've seen some videos where they add milk and orange juice while the pork is frying in the copper pot. Does anyone know about that? Could you explain why/why not?

[@alvaradoramos2838]

Tienen que sellar la carne primero y despues confitiar en la manteca

[@crowing7]

Random question, but anyone know what type/brand pan is he using to brown the duck at the end? Looks like it's probably at least 12 inches, carbon steel but has pretty tall sides.

[@AA-tc5if]

Carnitas are just sinfully good but that’s only part of the taco, you need a good tortilla and yes not all tortillas are the same plus you need a good roasted salsa to go with it and no it cannot be from a jar store bought and last but not least you need fresh onions and cilantro, if you find a taco joint with all these together it’s so good you want to kiss the cook !!

[@davidsawmandave8731]

Hi , love this channel , new sub here , I would like to make a request video , learning how to make ground beef Mexican tacos , copy cat tacos just like u would be served in USA Mexican restaurants, I think they boil/simmer the hamburger , most restaurants I go to , they take similar and at home have no success in recreating them , thanks alot for such great videos

[@knifemaker2472]

2lb beef, 1tsp salt, 1tsp chili powder, 2tsp cumin, 1tsp garlic powder, 2tsp onion powder. 2 beef bullion cubes. Throw in pot cover with h20. Bring to boil then simmer 45 minutes stirring every once in while. Pour off how much fat you want to. PS: add 1/2 tsp cayenne powder.

[@mrlopezmx]

hey Rick do you know why they don't sell nana here in the US?

[@fermincarrasco800]

❤

[@deenzmartin6695]

COÑOOOOO QUE SABROSO

[@bksvukatsone2219]

Why did you rinse/wash the diced onions?

[@bksvukatsone2219]

Nevermind... you mentioned it. To rid of the strong onion taste...?

[@dilloncain]

What's the name of this dish again?

[@OneOut1]

Why not just use sweet onions?

[@donhancock332]

I can't find duck for the duck carnitas. Could I use turkey legs instead?

[@OneOut1]

Make them and find out.!

[@jjudy5869]

You can confit almost any meat. Just remember to completely cover the meat you want to use with fat.

[@laina6219]

Rick is eating Meat!! 😂

[@entertained...]

i'm always disappointed a little when i order carnitas at some places and it's not even just a little crispy. it would be like eating a burger patty that's been slow cooked...it's just not right.

[@ahshingao5094]

If you buy pork meat in Mexican markets, supermarkets or butcher shops you are going to get factory-farms raised pig's with lean meat same as the U.S. By law all pork meat sold in Mexican established business must be from Government certified slaughter houses (Rastros) and all the swine farms in Mexico produce the same genetic lines as in the U.S. and they all have very thin back fat, meaning they are very lean. The only way to get a "home" raised pig in Mexico that has more fat is from a small family farm in a small town, or raising your own "puercos". My brother in-law is the manager of a large swine factory-farm in a small town close to the city of Guadalajara and I know this that I wrote for a fact.

[@antoniomagnaguillen6945]

Rick you shuld you go to michoacan to eat the 0riginal carnitas

[@garyi.2954]

Rick Bayless' Red O Restaurant in Los Ángeles sucks. He brings "Mexican food" from Chicago to L.A., the second largest Mexican city in terms of population In the world that is a rip off with inferior flavours. ¡Qué Lástima!

[@ahshingao5094]

Let me set the record straight; Pico De Gallo is made with chopped jicama, chopped cucumber and chopped orange, then you squeeze some lime juice on top, drizzle some sea salt and season with salsa picante, THAT is Pico De Gallo. What you call "pico de gallo" is actually called Salsa Bandera or Salsa Mexicana (finely chopped: tomatoes, onions, cilantro and chiles serranos, lime juice is optional) It's called Salsa Mexicana or Salsa Bandera because it has Green, White and Red colors, like the Mexican Flag. Not everything that is chopped and mixed is called Pico De Gallo in Mexico.

[@timothypeters7748]

You are nobody to "set the record straight". Mexican food is very regional. Just because in your ranchito they call a Jicama salad "Pico De Gallo" doesn't mean that's the one true, "authentic" version, nor does it make you an authority. Plenty of places in Mexico, including CDMX, use the names Pico De Gallo and Salsa Mexicana interchangeably.

[@michaelquinn3878]

I live in Michoacan, previously lived in Queretaro, and I think Rick is out of touch a bit. From my observations and discussions with butchers down here, it seems Mexicans today actually avoid fatty meat at all costs. (I saw the same thing in Italy.) Seems animals, pigs and cows, are slaughtered too young, too young to properly develop their fat layers. I can't get anything close to reasonable pork belly (or beef brisket) the the same fat layers available in the USA. I have to get US-grown meats at Costco to get truly decent, fatty meats! I've watched butchers down here meticulously trim off every trace of fat from various cuts of meat. In addition, I don't find the flavors so amazing as Rick does, and beef tends to be so tough as to be inedible, steaks like shoe leather. Maybe in DF he has better luck, but not in Michoacan, the home of carnitas! Sorry, Rick. What Mexico are you referring to, 1980-era? Maybe!

[@LionWriter1012]

Hello chef Rick ! I usually love your recipes but unfortunately I don’t eat meat (sorry!) Plus, this looks very unhealthy. However I will try to substitute impossible meat for the pork and sub water infused with orange juice for the pork fat as I believe they do at famous Maria’s Veggie grill in Elkmont! I think it will be 🔥🔥🔥😊

[@edselby]

Good luck. That dish, if it works, won't be carnitas

[@LionWriter1012]

@@edselby of course it will😂😂lol just because it doesn’t have pork doesn’t mean it can’t be authentic! I’ve cooked many dishes including enchiladas subbing impossible for animal protein and orange juice and water for lard, and it’s always tasted very fresh and authentic. It’s amazing what you can do when you broaden your way of looking at things and stop using processed animal products! 😮

[@LionWriter1012]

You can also use vegetable oil instead but TO much trans fat!

[@Lasciatemi_Guidare]

I’ve done the orange juice + water thing with pork to make “carnitas” and it turned out pretty good IMO. I don’t see why it wouldn’t work just as well with a plant-based option.

[@catherinecrane1027]

Who does the kitchen cleanup in your home kitchen ? 🤣 high maintenance cooking

[@catherinecrane1027]

When am I gonna get get a invite to Ricks dinner party ? I will be on the next plane .

[@saabstory69420]

That duck recipe looks absolutely insane.

[@robertolobera4644]

Your best receipts?

[@jamessudek2125]

Made with beef would be better. 😂😂😂

[@bunchi2k]

@eternalspringcdmx mira!! maybe you need to hit up this Medellin Market [next trip]

[@Jerkabobber]

As a vegan this made me wanna puke