This Mexican carnitas recipe is authentic braised and fried pork that’s fall-apart-tender pork goodness ready for tacos.
About Roberto Santibañez
Roberto Santibañez is is the chef and owner of Fonda Restaurants in New York City and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He's also the author of three cookbooks: Rosa's New Mexican Table, Truly Mexican, and most recently, Tacos, Tortas, and Tamales. He was born in Mexico City and is a graduate of Le Cordon Bleu in Paris.
Just like the tart, creamy, slightly soupy condiment you find in Mexico City’s incredible taquerias. Pass the tacos, por favor.
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- 20 M
- 20 M