Carnitas, literally little meats, is a dish of Mexican cuisine made by braising, simmering and frying pork in lard, its own rendered fat, or cooking oil. The name is, historically, the colloquial Mexican name for the French dish rillons de Tours, also known in Spanish as chicharron de Tours.
Facts
Origin Period, From (Year) Origin Region Classification
Dietary SuitabilityContains Meat or Poultry 1 Connections
In Cuisine
Source Carnitas - Wikipedia
Uses Ingredient
Source Carnitas - Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Carnitas - Wikipedia
Sources
1. Carnitas - Wikipedia
Infobox, Region or state field
Michoacan
History section
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: "CHICHARRONES OF TOURS: Among us, these chicharrones are vulgarly called 'carnitas', and they are usually sold in butcher shops where there are pork products, or in barrio slaughterhouses, because they are not made or sold in first-class pork shops."
Introduction
Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil.
In Cuisine: Mexican Cuisine, lead paragraph
Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil.
Uses Ingredient: Pork, lead paragraph
Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil.
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