It's amazing to think that there are people who are actually mad at Rick and say he is appropriating Mexican culture. He's such a soft spoken and kind man who clearly has nothing but love and adoration for the food and culture of Mexico. I just don't understand how some people can think that way. Keep doing what you do, Rick. ❤️

@degueloface

5 ай бұрын

there are simply a lot of people in the world who just want to tear others down. culture that isn't shared isn't culture at all!

@Iouie_

5 ай бұрын

literally who cares if one doesnt follow a recipe as its traditionally done, i dont get why do people get so upset over someone preparing something differently because thats not traditional, im a mexican and i see this recipe as good, it doesnt really even differ from how i know carnitas are made, the difference being that its made in a house and not everyone has access to a huge pot of boiling lard in their homes

@Patriotgranny

5 ай бұрын

When you’re a HAMMER, you’re always looking for a NAIL!! These days people are inventing things to be offended by. There’s no such thing as “cultural appropriations”.

@chrisdell2072

3 ай бұрын

it was a bunch of college kids trying to 'make a difference'. Fortunately Rick transcended to cultural appreciation. Unfortunately there are racist people who want to keep him eating 'white food'

@Hebrews12_2

3 ай бұрын

Fantastic video

As a first generation Mexican-American who still visits Mexico yearly, I really appreciate how passionate you are about Mexico's people, food, and culture. Please don't stop what you're doing and continue to share your knowledge and love for Mexico's wonderful, unique, and tasty food!

I’m Mexican and I approve this message 👍🤤

This is a real vato here! Acknowledging and informing the real way to cook carnitas and acknowledging its not how hes gonna do it. I respect that. Also props on the oranges, thats how you know this guy is legit.

@damien1781

2 жыл бұрын

Lol vato

@alexcorona

Жыл бұрын

His brother is an even cooler Vato,has a show on FS1.

@kocholawis1851

Жыл бұрын

Carnitas sin cuerito no son carnitas

@diskoeric2248

Жыл бұрын

@@alexcorona his brother is vato #1 in the real sense

@debrajol3585

Ай бұрын

@@diskoeric2248 what’s his brothers name plz? I don’t know how to find him and I don’t have the channel the other commenter referred to. Thanks for sharing if you can 🌹

How has this channel evaded me for so long?! Mexico: one plate at a time is one of my favorite cooking shows of all time!

@wlp6200

2 жыл бұрын

Me too

@jorgecamarillo506

2 жыл бұрын

YOOOO THATS WHAT IM SAYING!!

@gianituyo3951

2 жыл бұрын

I've Been Watching Him For About 15 - 20 Years On PBS🤠

@angelaharvey9548

2 жыл бұрын

@@jorgecamarillo506l71

@jdjking

2 жыл бұрын

I concur!!!! He's the best. I've been following his recipes and tutelage for years.

Glad you’re making videos again Rick. We all missed you.

@airtempo

2 жыл бұрын

You're*

@edlozano4081

2 жыл бұрын

I haven’t missed this opportunistic gringo a bit and I don’t eat at taco cabana either for the same reason.

@budsilverado4209

2 жыл бұрын

@@lovewillwinnn . * People. You're just as irritating 😒.

@r.g8725

2 жыл бұрын

@@edlozano4081 I don't think of him as opportunistic because: 1. Rick has respect for the food, people, and country of Mexico. 2. He has traveled extensively in Mexico, humbly learning from many. 3. He has a genuine passion for and vast knowledge of the foods of Mexico. 4. He shares his passion and knowledge with anyone who wants to learn - and he offers free classes and free video recipes on the internet for people around the world - most of whom will never have the opportunity to go to Mexico. He does this in English for the many people who don't understand Spanish and thus can't learn from a Spanish-speaking video recipe/book by a knowledgeable Mexican cook/chef. 5. Is ok for him to EARN money from his endeavors - that's his chosen line of WORK, and the money covers his costs, supports his family and travels, and rewards him for his lifetime of culinary interest and abilities. 6. Etc, etc.... I, too, love sharing with people my vast knowledge and passion of foods from around the world, and I love learning from others. Does the 2 years I made money from making international meals delivered weekly to a dozen people make me opportunistic? Of course not. After decades of sharing foods - free to them, costly to me - , was fine that I covered my costs. Besides, they asked me to provide a weekly ready-meal. And they got appetizer-to-dessert meals from regions of which there are no local restaurants, such as Indonesia, Turkey, West Africa, usually priced at cost, $8-$15. An array of authentic Spanish tapas? And a Rijsttafel for $20? We all were happy. Whether a person is opportunistic or not depends on his/her motivations, intentions, honesty, level of selfishness, etc. Is a car mechanic working on your car opportunistic? Only if he/she lies, cheats, steals, price-gouges, or does shoddy work.... Otherwise, the mechanic is providing a needed service, using their time, talent, education, space, and special tools. People can be opportunistic within their own homeland by taking advantage of their own people - they don't respect nor care about others, they don't educate people about their their gullibilities because then the opportunity of a victim would disappear, etc, etc. Please think 2-3 times before saying such narrow-minded, hurtful things. Your making such a comment reflects NEGATIVELY on you.

@grovermartin6874

2 жыл бұрын

@@r.g8725 Well considered post, thank you. Let's add that he studies the Spanish language every day, and studied their literature at university for four years. Who could be a better teacher? He shares it all with us. He comes from a place of joy.

Mexico: One Plate at a Time My childhood. I used to LOVE watching cooking shows, and Rick's was one of my favorites, especially because he displayed such love and appreciation for the food that my mom cooked for my family growing up. Seeing someone who isn't Mexican absolutely love the culture and its food fills me with pride.¡Viva México!

@MultiFreddy34

Жыл бұрын

Mexican food is as good as French food. Viva Mexico!

@jillionairess

4 ай бұрын

I'm in my 50's and used to watch the Galloping Gourmet when I was little. I loved it. Cooking shows sure have come a long way. :D

As all us Mexicans like to say, ‘Chef Bayless, you’re invited to the carne asada’… 🇲🇽🤙🏽

@Dsmpunk59

2 жыл бұрын

I would love to see Rick at a carne asada - like just “preparada “ meat- Rick not approve of sunny delight as a marinade

"I don't think that my kitchen has ever smelled better..." that is a heck of a statement, coming from Rick Bayless

I went to his restaurant in downtown Chicago for my birthday and i met him and he was very humble and the food was excellent!

@wlp6200

2 жыл бұрын

Had breakfast there, delicious food

Rick, you are to cooking what Bob Ross was to painting. You both are consummate professionals, soft spoken but in love with the art you share with us. That passion shines through and inspires us to follow in your footsteps.

@FroZoneDeNiro

7 ай бұрын

💯🎯

@cfuentesjr85

6 ай бұрын

I have finally seen a comment that can explain what I think about this man especially when it comes to my cultures food 💪🏽💪🏽💪🏽💪🏽

This is a man full of wisdom in food and life

The bridge between American culture and authentic Mexican food was built by Rick Bayless! His passionate enthusiasm for the food and culture of Mexico has entertained us for decades. A true cuisinologist for the ages.

@zack3c

2 жыл бұрын

The bridge between American culture and authentic Mexican food was built on Mexican immigrants coming to America and showing us they’re culture and food.

@TRE601

2 жыл бұрын

@@zack3c never knowingly meet a Mexican immigrant in my life. Been following Bayless for 20 years.

@FIRSTCLASSINS

2 жыл бұрын

@@zack3c my opinion as a Mexican, Bayless shows more authenticity of the food/cuisines in Mexico that not even Mexican restaurants sell here in the USA. Of course as a the great chef he is, he ads his own twists.

@rohtati1020

2 жыл бұрын

@@zack3c Absolutely right!! Mexican immigrants taught us THEIR richness of THEIR culture and food YUMM!!!

@damien1781

2 жыл бұрын

Um wrong no it wasn't... Sorry you just weren't privy but this statement is wrong. Offensive too

You can just see his joy of food every time he's cooking, and his love of traditional Mexican cuisine is evident through his depth of knowledge.

@gacy90

Жыл бұрын

then why was it not authentic.?

@bubbabousky3857

Жыл бұрын

@@gacy90 Exactly why does it have to be 100% authentic? You can pay homage to the culture you love and also experiment and try new things. It's what cooking's all about.

@Visitkarte

8 ай бұрын

@@bubbabousky3857He did show how the original is done but you can’t do that at home. Who will eat basically an entire pig?

@icampos89

6 ай бұрын

@@gacy90 Cause most people ain't going to buy a cazo to do it the right way.

@HavenUpsurge

6 ай бұрын

@@gacy90this was definitely authentic home style carnitas. Also, across Mexico almost everyone does it differently, either small or large changes. There is no one authentic carnitas recipe, moron

There is something about Chef Bayless which always puts me in a good mood. Aside from the delicious foods he prepares right in front of our eyes, his joy of cooking Mexican food is contagious. We love you Rick, keep doing what you do best, we will all be better for it and we sincerely thank you! Cheers buddy.

@spicerack4397

2 жыл бұрын

He is calming, soothing, informative in a relaxed setting. You feel you can relax and learn to cook something wonderful...it's a safe place.

@rickbayless

2 жыл бұрын

Thank you.

@rodscooking131

2 жыл бұрын

@@rickbayless Hard to believe you shared a bedroom and or house with that other Bayless. You create good food, good memories, good businesses, and good jobs. That other guy.... Well.......... I make Carnitas in Fat quarterly. Nothing like traditions.

@christiangomez8309

2 жыл бұрын

UNTIL YOU FIND OUT HE IS RACIST!!!

@rodscooking131

2 жыл бұрын

@@christiangomez8309 show the receipts or shut up Mr. Gomez

Rick Bayless is not just one of my favorite chefs, but one of my favorite people.

I'm here because of recent skip Bayless podcast about his family. I love sports but also love cooking and eating meat. Smoking meat and grilling is more my lane, but will definitely try this recipe. I must say skip was not wrong total different types of people. Rick definitely a likeable guy.

We had a friend in California who made the exact same recipe, oranges, bayleaf and all in a giant pot of lard over a wood fire. I’m not sure but I think he put a bottle of Coke in as well. He’d cook it all day and friends would come over for beers and carnitas. Nothing better. BTW, he was from Michoacán.

@juandoe7802

2 жыл бұрын

Michoacan is known for their Carnintas.

@zenadeleon7785

2 жыл бұрын

The bottle of Coke tenderizes the meat. (But it has to be the Mexican Coke though.) I have a Carnitas recipe that calls for the Mexican Coke and it never fails, it gets rave reviews! And it's pretty much this recipe, i cook it in a slow cooker then finish it off in the broiler. But I don't add the extra lard though....

@angelalejandro4504

2 жыл бұрын

The coke it's for gain color, but You can use milk, Orange juice and have the same result. I prefer Orange, it also taste grate. Also You need a big amount of fire and how regulate it.

@billyeveryteen7328

2 жыл бұрын

Everything you just described sounds exactly like my dad. I don't remember if he added Coke to his carnitas, but he was originally from Michoacan, now lives in CA, and he loved to make carnitas in his big bronze pot in a pit he'd dig in the backyard.

@mw2kingk

Жыл бұрын

Michoacán hell yeah 🔥🔥

Eres el mejor Rick. Se nota que quieres y valoras nuestra cocina mas que muchos mexicanos. Un abrazo.

@SamBrickell

Жыл бұрын

😆

@moejaime2654

8 ай бұрын

ORALE !! EL GRINGO SABE

Simple astonishing, professional culinary presentation and experience, a mentor to all of us who strive to learn the cuisines of Mexico!

@eaguilera92

2 жыл бұрын

Lots of authentic food channels with subtitles on here. Glad you found value in this video

We made the “home style” version tonight and were blown away by the flavor. Very simple to put together. This is the second recipe we’ve tried from chef Bayless and both have been 10/10

@juanitataylor6947

Жыл бұрын

Simple too fellow as always Nita

I just made carnitas "homestyle." I have a pasilla salsa in the fridge ready to go with some homemade guacamole, pickled red onions, and will make some tortillas just ahead of dinner time to get them nice and fresh. I learned almost all of that from watching your videos. Thank you, Rick; I hope your shoulder is feeling better.

@gwenb4531

2 жыл бұрын

Can I come over for dinner? lol

@charlieandhudsonspal7031

Жыл бұрын

When I make this I’d like someone to come play guitar

Rick, I've been watching you since the days of PBS. You are my favorite Mexican food chef! Your recipes are delicioso! Muchas gracias!

I needed a marinade for tacos so I searched the web and who but Rick pops up. I've been following him forever.

That knotty pine is taking me back to our northwoods cabin as a kid.

Beautiful, patient, breakdown. Thank you. My, born in Mexico, Mother-in-Law is famous for her made at home Carnitas. Pork BUTT (great marbling), cut into 1.5” chunks, or so, fried in a little oil, and their own fat, using a cast iron skillet. Crunchy Golden Brown on the outside AND juicy on the inside. Nothing easier or better.

I've gotten lazy over the years and these days I just tightly wrap a whole pork butt in aluminum foil and slow bake it until very tender and then fry off the pieces in a pan with some of the rendered juices. A little salt and lime juice at the end. It may not taste exactly like being boiled in a cauldron of lard, but it's pretty darn good.

Rick Bayless is awesome. All of his dishes are great.

Im mexican, and I approve this. No cultural appropriation, just pure respect

ok. Entiendo el ingles pero sentí la NECESIDAD de comentar en español. Como hijo de taqueros y dueño de una taquería de carnitas en México este video me ha parecido de los mas exactos, respetuosos y amorosos en cuanto a la cocina mexicana. No tengo más que flores para lanzar para este cocinero. Me atrevo a decir que incluso me recordó al iconico Yuri de Gortari.

rick has been my favorite celebrity chef for over ten years. still killing it. looks damn good. my favorite tacos.

Rick, you are an absolute gem of a human being. Your love and attention to cooking along with the tender nature with which you deliver your advice is unequal. Thank you for what you do and please keep on teaching us!

Rick, so happy you’re on KZread. I’ve had carnitas on my list of things to cook for years and was excited to find this video. Made it with a slow cooker and finished on cast iron. Your pork lard tip is key. Threw away the hydrogenated tub I had never used and got some fresh manteca from my local Mexican market. Served it up with your frijoles borrachos, arroz blanco Mexicano, and roasted tomatillo Serrano salsa from your cookbooks. My family loved the entire meal and I’ll be remaking it again soon. Been watching your shows for years and your season of Top Chef Masters. Thank you for your dedication and effort to making it possible for people world wide to make authentic Mexican food in our kitchens.

What, you didn't taste the carnitas for us? Slacker! Welcome back, Rick!

One of my favorites also. I've been using your oven roasted/braised recipe for years. As good as any restaurant I've ever had carnitas in. Thank you so much Mr. Bayless! 🌮

Carnitas are one of my favorite foods ever! The combination of the tender meat and fat and the crispy edges on a warm tortilla with a little hot sauce or salsa verde is just about the most perfect bite of food you could ever have.

Rick- you are a gift to humanity. We have two of your cookbooks and use them WEEKLY. Thank you so much.

I love the energy you put into cooking and learning/teaching real authentic Mexican meals! Keep up the great work!

You and Chef Jean Claude produce the best how to videos on KZread.

I've learned a great deal about cooking from you, sir Bayless. Long time fan. Even bought a few of your sauces along the way. Thank you for the awareness and enthusiasm you bring to one of the best cuisines in the world.

I did the version in a glass casserole dish and man it was fantastic. Just as good as the traditional method but way easier. Thanks Rick you're the man!

Love Rick Bayless! His food always looks and tastes amazing.

Bravo! Pork Nirvana! The best Mexican food experience I have ever had was from a food truck in the heart of Denver Colorado’s industrial District, and it was a Carnitas burrito, dripping with fat and crispy pork. Goodness! Pure heaven! I was the only one in line that spoke English and the person running the truck could barely understand anything I was saying, but they understood that I wanted a Carnitas burrito , and boy did they deliver! I love how you have taken and merged duck Confite with this Mexican classic.

@juangonzalez-zg4gq

6 ай бұрын

THat would be Incredible

Gracias Chef! I can't wait to try these variations for my family. We love the recipe I learned from your cookbook. Thank you so much!!

Greetings from Honduras. Love Mexican carnitas, my wife makes it every other week. Love it

I love Rick 😭 Please never stop cooking. You make the best food ever

Rick Bayless is AWESOME!!!!!!!

I really love watching Rick. He clearly loves food and is a fantastic educator!

Amazing Rick’s knowledge and passion! I remember watching his original TV shows 30 yrs ago! At that time he always went to the traditional mercados in Mexico, eat the traditional comidas, interview the cookers and got their specific advices to the plate, then back at his kitchen, he replied that delicious discoverings!

Thank you Chef! I appreciate everything you do to teach us and for being so detailed! I have learned so much from you over the years.

I can be for hours watching " Tio Rick " cooking. Excellent Mexican food Chef👌.

"That or me is Nirvana"...no better line! Rick, I love seeing how much you appreciate our food and culture. Much respect for you Rick.

Rick ... You're the "man"... I'm hungry for carnitas🌮 now... Mucho gusto... From New Mexico 🫔🌮

The place he recommended near Playa/Cancun is the best I’ve ever had. Las Karnitas.

@DonJetblack00

2 жыл бұрын

Theyre ok there. Best so far have been at the mercados in Morelia, Michoacan.

@dabearcub

2 жыл бұрын

@@DonJetblack00 nah, Las Karnitas is better than that place too

Thank you Rick. Been watching you since the PBS days. I greatly appreciate the variations and that you encourage people to approach things in their way. So informative.

Chef Rick Bayless always respectful of other cultures and cuisine.

A few months ago I did carnitas in my smoker and they were fricking amazing. I used fatty pieces of pork shoulder and an aluminum tray so over a period of about 7-8 hours, the fat rendered out and fried the meat while it also smoked. (Edit: I used red oak in the smoker)

@nickbriggs9620

2 жыл бұрын

That’s sounds amazing

@tannerfrancisco8759

2 жыл бұрын

I save the rendered smoked fat from my pork butts to cook all my Mexican food.

@theodorethompson9032

2 жыл бұрын

What temp? like 220?

@scrambledegg81

2 жыл бұрын

@@theodorethompson9032 200-220 range was perfect

@veronicacalloway2795

2 жыл бұрын

Sounds amazing

Love watching Chief Rick Bayless it's not daunting very straightforward and no high maintenance in ego. I'm familiar with his recipes as they mirror my families recipes too.Keep up the excellent work Chief Rick Bayless !!!!

Love your videos Mr. Rick. I am learning so much about the Mexican cuisine. Thank you and have a great day 🤗

Wow! Gracias por las recetas, lo voy a intentar. Se me antojaron las carnitas, se ven deliciosas!! Bendiciones

That looks delicious! You made it look so simple , too! Thank you!

Carnitas + Guacamole = Heaven

@rickbayless

2 жыл бұрын

Right?!

I don't think I have ever been as hungry after watching a cooking show as I am right now. I love carnitas. Rick Bayless you are my hero. :)

I can't wait to try this! Thank you so much for taking the time to teach us!

i get pretty rave review for my carnitas. basically, i take the pork shoulder and cut it into about 2 inch cubes. I season with SPG and then sear/brown the pork in batches in a dutch oven with some oil that can handle the heat. i deglaze the pan with some mexican beer. add all the seared pork and its juices, back into the dutch oven. you're going to braise this in a liquid. I have tried all sorts of methods and they are all pretty much the same to me. I have used chicken stock, milk, condensed milk, Coke, water, and various combos of the above. Also i usually add a couple bay leaves, some sliced onions, slice orange, and some mexican oregano. I personally don't think I have seen a real big difference among any of the methods, but I typically go for some mix of stock and coke. cover and braise in the oven until the pork is fork tender. using two forks shred the pork to some degree. You don't want it completely shredded and you don't want it completely left in cubes. i guess my best advice is shred/chop it to your preference. Now the key after you get the pork to your desired "consistency" is to brown it off in a fat. I usually have bacon fat on hand so that's what I use., but you could use pork lard etc. sear the pork again in whatever fat you're using. You kind of want some bits to be crispy and some other pieces that are just browned.Salt and Pepper to taste. goes great with a grilled pineapple salsa on a flour tortilla and great with onion, cilantro, and salsa of your choice on a corn tortilla.

@blacklisted4885

9 ай бұрын

That sounds like a very achievable method. I have a Dutch oven. I will try it out.

@blake1771

9 ай бұрын

@@blacklisted4885 i recently did some in JUST lard. Basically you're doing a confit and it turned out pretty spectacular. it eliminated the need to crisp up the meat after braising as I described in my previous post b/c it just came out perfectly done.

Love how you explained it in 3 ways. And so easy to follow

i tried the home style here at the house for Sunday brunch it is not as messy like i thought..thank you for that tip .had them with the chile arbol..terrific recipe 😋 😍

Just made your first suggested version of the oven-roasted Carnitas. The simplicity and efficiency of it was amazing. As well as the flavor obviously.

Time for my daily masterclass. This is what I call the true power of platforms like KZread. Learning how to cook great food from a master is priceless.

OMG, my neck started to sweat when Senor Bayless was plating it up. Arriba!

Growing up with PBS, Chef Bayless, is a favorite and one of the best! Right there with Chef Child, Chef Jacques Torres, Chef Jacques Pepin, and of course Chef Justin Wilson and Chef Paul Prudhomme!

Glad you are back doing your thing and sharing with the world

Thanks again Chef, for showing us another fabulous recipe! I have always cooked my pork in my slow cooker, and saved the fat for use in my recipes. You are, as always, so generous and pleasant to watch in the kitchen!

Been watching you Rick for …ahummmm.. a few decades now. Love your passion for the traditional food of Mexico. Have learned a lot from you.I am staring at book of yours on my bookshelf titled “ Mexico, One Plate at a Time”. It is one of my go to cookbooks. Keep the videos coming! Soy Americano pero yo vivo en Lago Chapala, Mexico. Life is good!

I came here after watching "Mexican Moms React to Rachel Ray's Pozole" just to comfort myself knowing that there are chefs that know how to cook Mexican cuisine. Rick Bayless is my way to go when I want to improve my mexican cooking. Love Rick Bayless! ❤❤

Trying this for mother's day 2023 Rick, love your instructional style and wealth of knowledge. I visit the Cruz Blanca taproom in the west loop every time I'm back home in Chicago, food is always stellar

Rick, just made the the oven braised version. Dynamite! Thanks for the great lessons

Hell yes. Love your videos and the way you go through the steps. You are the man!

Hi Rick - I cooked these using the sous vide method and also made the tomatillo salsa following your video recipe. I am not much of a chef, but my guests (all foodies) absolutely loved them! Thanks a million for sharing your knowledge and greetings from Málaga, Spain!

Thanks for all the tips of how to cook the carnitas. Enjoy your cooking!!

Love carnitas! These made my mouth water!!

Why I love 💕 living in Vallarta 🇲🇽 My first visit 1981 - now my home

Well done sir!! Looked amazing! Can’t even begin to imagine that smell!

Thank you for such amazing videos packed with info and love of what you are showing us.

I clicked on this just to get a basic cooking method and ended up watching the whole video! I love Rick Bayless's clear explanations.

We do put tequilita in our carnitas recipe. Thank you for all this years of love for Mexican cooking.

Once again Thank you Rick… it’s your style and speaking that emanates all of your experience to make all that you do to make me want to cook everything you make .. 😘😘😘

Nothing like confit! Love these recipes. I now have another use for my Joule.

I'm so glad found your show

Made them in the crock pot for me and my wife. Turned out fantastic. Thank you, Rick

Glad to find you here! First Martha, now you! I am blessed! TYVM!

@rickbayless

2 жыл бұрын

Thank you! Consider subscribing, OK? Plenty more great vids to share.

Love to watch you cook! This looks delicious!

My very favorite as well Rick and looks mouth watering delicious.

I come from a family of carnitas experts,especially my Apa. The best part of carnitas is the experience of cooking them! Nirvana!

So much wonderful information here Rick, love the show!

I look forward to trying both of these (don't have a sous vide, so that ones out). I experimented last winter with some thick pork steaks that were on sale at the market. Heavy skillet on the stove, cubed the meat, added a quartered orange, spices and enough to lard to cover. Simmered it for a few hours and it was pretty close to restaurant style. Great for a first attempt.the best parts was I strained the lard and put it in the fridge to reuse the next time I made tamales. great stuff!

Thank you Rick for this meals.

Rick is the best. I have been watching him on TV and love his recipes. I will say though that the first method of making Carnitas in your home is not super simple, but I do it and they turn out great. I live on the northside of Chicago and my butchers at Devon Market in Rogers park are always giving me tips and Carnitas the traditional way in a pot at home is as easy as making homemade Fried Chicken and just as messy. Rick Bayless is the man. Love everything you do Rick.

@mcmahoney09

Жыл бұрын

Posted comment before watching whole Carnitas Video. Wow!!!! Those looked awesome. Can't wait to try your methods. Thanks Rick.

I was once in Laredo Texas doing work for water authority on the Rio Grande and I had carnitas 6 ways at a restaurant called Tapatia De carnitas (or something like that)…still the best Mexican food I’ve ever had..and carnitas as well! And I have been a fan of carnitas my whole life. IMO, If a Mexican restaurant doesn’t have carnitas then it’s not a authentic Mexican restaurant.

I really appreciate the authenticity in his pronunciation of Spanish words!