On Sundays you can get Carnitas in La Manzanilla and only on Sundays. On the main road paralleling the beach you'll find aborrotes Chona. During the week it's a humble food store and meat market but on Sunday the street in front is lined with tables and chairs and people waiting in line to snag one.
I was curious how one would go about making carnitas so I checked out a wiki site and this is what I found.
“The traditional way to cook carnitas is in a copper pot which disperses the heat evenly (one may use any thick bottomed pot to get the same result). Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, oregano, marjoram, thyme, bay leaf, crushed garlic cloves). Traditional carnitas is then made by process of simmering the meat until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. The carnitas can then be cooled and shredded.”
At 8 pesos (.67 cents) it's a fattening treat I indulge in almost every Sunday! They do handmade tortillas and a very spicy pico de gallo that just adds to the culinary delight.
Next time you come for a visit to La Manzanilla be sure you stay the weekend so you don't miss out.
WE'RE DONE HERE!
3 years ago