12 Ixesha
168 Isiqendu
Mexico: One Plate at a Time - Season 7 Episode 9
Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and meltingly tender inside – are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider’s look at how they’re made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispy chicharrón (pork cracklings). But what if a carnitas craving strikes and you’re not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with chunks of fresh-caught tuna.
- Unyaka: 2019
- Ilizwe:
- Uhlobo: Documentary
- Isitudiyo: PBS
- Igama elingundoqo: mexico, food
- UMlawuli: Rick Bayless
- Abalingisi: Rick Bayless
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