About Roberto Santibañez

roberto-santibanez

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. @fondanyc

Blue pot of chunks of pork, authentic carnitas, with a bay leaf and wooden spoon on top

Carnitas ~ Mexican Braised Pork

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

  • (33)
  • 20 M
  • 2 H
  • 131
A stack of flour tortillas topped with pork for carnitas tacos.

Carnitas Tacos

A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.

  • (2)
  • 15 M
  • 40 M
  • 4
A white platter with two molletes and a bowl of pico de gallo.

Molletes

We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.

  • (3)
  • 5 M
  • 15 M
  • 6
A blender half-filled with tomatillo salsa.

Tomatillo Salsa with Avocado

Just like the tart, creamy, slightly soupy condiment you find in Mexico City’s incredible taquerias. Pass the tacos, por favor.

  • (2)
  • 20 M
  • 20 M
  • 4
A bowl of pico de gallo with a spoon resting inside set on a piece of parchment in a rimmed baking tray.

Pico de Gallo

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

  • (1)
  • 15 M
  • 45 M
  • 2
A bowl of dry-roasted chile peanuts.

Chile Peanuts

Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.

  • (2)
  • 5 M
  • 35 M
  • 6