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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.rickbayless.com/recipe/sl...
Slow-Roasted Park Carnitas: www.rickbayless.com/recipe/sl...
Duck Carnitas: www.rickbayless.com/recipe/du...
Mango-Avocado Salsa: www.rickbayless.com/recipe/ma...
Pico de Gallo: www.rickbayless.com/recipe/pi...
Official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...