Post #1 - September 6th, 2006, 7:15 pmPost #1 - September 6th, 2006, 7:15 pm
I've tauted Carnitas Paisa for years, going back to the Leffandia days. Until today, I'm not sure I could do it justice. I just cannot wordsmith this orgy of porcine goo.
I enjoy the little buffet they bring you at the start.
Chips and chicharron (notice that glisten of pork oil)
Condiments
Close-up of the salsas. The one on the left is made with charred peppers, the other one is made with dried peppers and tomatoes. They are both slightly above average on the heat level.
The good news, the tortillas are hecho a mano; the bad news, they are not made fresh. Here's what comes from the pan when you do not specify anything particular. A bit of kiske, some lips, some backfat...
Here's the carnitas being made
Say hi to La Dona
Think Yiddish, Dress British - Advice of Evil Ronnie to me.