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 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".
https://en.wikipedia.org/wiki/Carnitas (dietary-suitability)
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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