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Carnitas. Mexico Authentic carnitas — juicy, shredded pork with crispy, flavorful edges — hails from Michoacán in central Mexico, where the dish can be found everywhere from street stalls to ...
Carnitas originate from a traditional French dish that was introduced to Mexico via Spain. According to Mariano Galvan Rivera’s cookbook —Diccionario de cocina (1845)— “carnitas” was the vulgar name given by Mexico’s lower classes to the dish known as “Chicharrones de Tours”, and were specifically made and sold in working class neighborhood slaughterhouses or pork shops: [3]
This recipe combines well-seasoned shrimp with red bell peppers, broccoli, and onions for a quick and easy dinner ready in a little more than 30 minutes. Not only is it so simple to throw together ...
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Carne mechada is a stewed meat dish traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to shred. In Latin America, carne mechada has developed variations and flavors depending on the country and region.
Carnitas is pork cooked in lard flavored with orange rind. It was originally a specialty of Michoacán and Jalisco, but now can be found in most of the center of the country and in other parts of the country as well. The best-known grilled taco is carne asada (grilled meat) which originated in Sonora. It is beef grilled over charcoal ...
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Picadillo (Spanish pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef ), tomatoes ( tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.