# Carnitas tacos **URL:** \ **Category:** Cafe Society\ **Created:** [February 6, 2010, 3:10pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921 "2010-02-06T15:10:08Z")\ **Posts on this page:** 15\ **Page:** 2
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 7, 2010, 6:53pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/21 "2010-02-07T18:53:47Z")
Peppers go in the guac. šŸ˜‰ ---
**Author:** ![hamwater](https://avatars.discourse-cdn.com/v4/letter/h/0ea827/32.png) [@hamwater](https://boards.straightdope.com/u/hamwater)\ **Post date:** [February 7, 2010, 6:56pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/22 "2010-02-07T18:56:45Z")
> [@Zsofia](#): > > I had some AMAZING pork tacos at this new BBQ place up the road apiece last night. Not very Mexican (Southern chopped pork) but oh god good. Chipotle sauce, chunky guacamole, tomatoesā€¦ mmmm. Z, I am in Columbia, do you mind telling me where? ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [February 7, 2010, 7:10pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/23 "2010-02-07T19:10:14Z")
Itā€™s actually in Blythewood. Itā€™s called Smoke, the owner is I think Tom? Anyway, he was wandering around with a plate of meat last night offering people bits. Really nice people. Itā€™s off 77 at the 24 exit, then right before the gas station. The boyfriend had the brisket and it was awesome as well. Rumor has it his boudin is fantastic - I know they make it there themselves. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [February 7, 2010, 8:12pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/24 "2010-02-07T20:12:32Z")
> [@Spud](#): > > Even though Guac is the real issue hereā€¦ anyone have a good recipe for the Carnitas? Iā€™ve got a work at home day tomorrow and a crock pot and think this would be a great welcome home for the wife and kids. The pork is deep fried in large vats, (_caso_ in Spanish), of the lard rendered from the pig that was slaughtered. The outside will be crispy and the inside moist and juicy. [http://3.bp.blogspot.com/\_RCj65RmNlRU/Svic5a0XgUI/AAAAAAAAAIU/cH4GIQGUAgM/s400/carnitas.jpg](http://3.bp.blogspot.com/_RCj65RmNlRU/Svic5a0XgUI/AAAAAAAAAIU/cH4GIQGUAgM/s400/carnitas.jpg) ---
**Author:** ![Alice\_The\_Goon](https://avatars.discourse-cdn.com/v4/letter/a/ed8c4c/32.png) [@Alice\_The\_Goon](https://boards.straightdope.com/u/Alice_The_Goon)\ **Post date:** [February 7, 2010, 10:04pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/25 "2010-02-07T22:04:55Z")
Chipotle puts jalapenos in their guacamole, and they also have good carnitas. Mmmm, carnitas- I do love them so. ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [February 8, 2010, 2:01am UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/26 "2010-02-08T02:01:57Z")
> [@Spud](#): > > Then why use the Spanish wordā€¦ if you want to use the English context, call them Little Meat Tacos. Wont someone think of the poor ā€œLittlesā€ being slaughtered? :rolleyes: As for the OP, you might want to consider there are a whole range of onion types/flavors. It could well be you are using the wrong one. The same could probably be said of the jalapenos. I feel your pain. My FAVORITE ever mexican place recently shut down. They had cheese enchiladas like no other. After over 35 years they are no more ā˜¹ ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [February 8, 2010, 6:39pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/27 "2010-02-08T18:39:37Z")
> [@billfish678](#): > > Wont someone think of the poor ā€œLittlesā€ being slaughtered? :rolleyes: I guess I didnā€™t make the point I had hoped to. To my ears Carnitas Tacos just sounds wrong. It was argued that we could use the English conventions. I just countered that it still sounded wrong just like using the litteral translation of Carnitas to Little Meat sounds wrong. I really donā€™t care what you want to call itā€¦ it just sounds wrong to me is all. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 9, 2010, 7:32pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/28 "2010-02-09T19:32:24Z")
> [@Johnny\_L.A](#): > > Never heard of beef being called ā€˜carnitasā€™. Iā€™ve seen it on occasion, but Iā€™ve also seen corned beef sandwiches made with CHEDDAR AND MAYONAISSE. And thatā€™s just WRONG. Don Pabloā€™s restaurants have carnitas on the menu, I donā€™t know if youā€™d like their version or not. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [February 9, 2010, 7:40pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/29 "2010-02-09T19:40:13Z")
[hijack but I donā€™t want to start another Mexican wrap thread]I have been looking high and low for ā€œbreakfast chorizoā€ ā€“ those of you who know, will know exactly what I mean, but for those who donā€™t ā€“ breakfast burritos can come with ā€œchorizoā€ which is not really like the tubular Spanish sausage, rather is loose and (to my mind, differently spiced) fried meat. Iā€™ve never had it anywhere other than at restaurants in the Southwest U.S., and I canā€™t find it in stores or online. What am I missing and where can I get some?[/] ---
**Author:** ![hellpaso](https://avatars.discourse-cdn.com/v4/letter/h/ecae2f/32.png) [@hellpaso](https://boards.straightdope.com/u/hellpaso)\ **Post date:** [February 9, 2010, 8:09pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/30 "2010-02-09T20:09:48Z")
> [@Huerta88](#): > > [hijack but I donā€™t want to start another Mexican wrap thread]I have been looking high and low for ā€œbreakfast chorizoā€ ā€“ those of you who know, will know exactly what I mean, but for those who donā€™t ā€“ breakfast burritos can come with ā€œchorizoā€ which is not really like the tubular Spanish sausage, rather is loose and (to my mind, differently spiced) fried meat. Iā€™ve never had it anywhere other than at restaurants in the Southwest U.S., and I canā€™t find it in stores or online. What am I missing and where can I get some?[/] Surely you could find it somewhere online! The very best, IMHO, is Chorizo de San Manuel ā€œGuerra brandā€. Itā€™s made locally, but is available in grocery stores. I guess it depends on where you are, though. I know theyā€™re on Facebookā€“maybe you could contact them? PM me and I could probably get some at the store, freeze it, and send it to you. I like to cook up a sausage and freeze half of it cooked so itā€™s ready to throw into eggs or whatever when you want, without having to wait. Let me know! ---
**Author:** ![valleyofthedolls](https://avatars.discourse-cdn.com/v4/letter/v/a4c791/32.png) [@valleyofthedolls](https://boards.straightdope.com/u/valleyofthedolls)\ **Post date:** [February 9, 2010, 8:33pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/31 "2010-02-09T20:33:09Z")
> [@Johnny\_L.A](#): > > Iā€™ve tried and tried to find carnitas tacos as good, but I canā€™t. The meat tastes the same wherever I go, but the guacamole is never ā€˜rightā€™. No one seems to put jalapeƱos in their guacamole, and the cilantro and onions donā€™t seem the same. I canā€™t remember if the cilantro and onions were mixed in with the guac or not. Anyone have an awesome jalapeƱo-packed guacamole recipe? I saw your other thread so I want to make it clear that Iā€™m not trying to derail this one but Iā€™d really like to know if itā€™s really a standard thing to not have jalapenos in guacamole? Iā€™m just curious because I donā€™t think Iā€™ve ever had guacamole without jalapenos whether at a restaurant or taco truck. To keep things OT, however, I would like to submit this guacamole (jalapenos included) recipe. Itā€™s from a restaurant I really like or used to to like until they got very popular and expanded into a couple of other locations. The food isnā€™t as good but I keep going back because, fortunately, the guacamole remains superb (even if they sometimes serve it in molcajetes with pig faces). [http://www.rosamexicano.com/ChefsCorner/Recipes/tabid/89/Default.aspx](http://www.rosamexicano.com/ChefsCorner/Recipes/tabid/89/Default.aspx) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 9, 2010, 10:29pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/32 "2010-02-09T22:29:46Z")
> [@Huerta88](#): > > [hijack but I donā€™t want to start another Mexican wrap thread]I have been looking high and low for ā€œbreakfast chorizoā€ ā€“ those of you who know, will know exactly what I mean, but for those who donā€™t ā€“ breakfast burritos can come with ā€œchorizoā€ which is not really like the tubular Spanish sausage, rather is loose and (to my mind, differently spiced) fried meat. Iā€™ve never had it anywhere other than at restaurants in the Southwest U.S., and I canā€™t find it in stores or online. What am I missing and where can I get some?[/] Any Mexican deli should have one. Provided you live somewhere with Mexican delis. Hereā€™s itā€™s the opposite: itā€™s difficult to find Spanish chorizo (which is usually a semi-dry cured, fermented, and smoked sausage, while Mexican chorizo is a fresh sausage (not cured, smoked, or fermented).) ---
**Author:** ![ministryman](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@ministryman](https://boards.straightdope.com/u/ministryman)\ **Post date:** [February 9, 2010, 11:03pm UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/33 "2010-02-09T23:03:11Z")
> [@MitzeKatze](#): > > This is going to sound stupid, I know, so I apologize in advance, but couldnā€™t you just use a guacamole recipe you like and add jalapenos? > > Guacamole is such a simple creation and I donā€™t use a recipe at all, itā€™s easy to add what you like, skip what you donā€™t. When I make it, I do use lots of fresh cilantro mixed in and onions. Sometimes I add some peppers, but mostly I donā€™t. > > I have made my ā€œstandardā€ guacamole with fresh jalapenos (never tried pickled but that would be good too) when I wanted a little extra bite, but more often I have used serrano chiles. Sin Verguenza! My recipe for guac 2 Avocados (Hass, not the Florida wannabees) Minced Garlic 1 Roma Tomato, diced. Donā€™t even think about susbtituting heirlooms or such. 1 medium onion 1 TBSP Cilantro Fresh Lime Juice (I mean fresh, not in that plastic bottle) 1-2 SERRANO chiles (gives you that sneaky bite) Salt and pepper to taste ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 10, 2010, 4:00am UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/34 "2010-02-10T04:00:29Z")
Well, hellish obscenities and damnable crustaceans! I posted before I left work, and itā€™s not here! I probably did ā€˜preview postā€™ instead of ā€˜submitā€™. > [@Huerta88](#): > > I have been looking high and low for ā€œbreakfast chorizoā€ā€¦ and I canā€™t find it in stores or online. What am I missing and where can I get some?[/] In L.A. I could get chorizo in the meat section of the supermarket. It came either in sausages, or just ground. Amazingly enough, I was able to find it in my local market her in the PNW. Unfortunately, they donā€™t seem to understand the concept of ā€˜spicinessā€™. In L.A. I could get chorizo that would raise a sweat after three bites. Up here next to the Canadian borderā€¦ not so much. I wonder if there were any peppers in it at all? Iā€™ll have to ask my coworker to visit her local carniceria to see if she can get some for me there. (And some more chicharrĆ³nes.) > [@valleyofthedolls](#): > > Iā€™d really like to know if itā€™s really a standard thing to not have jalapenos in guacamole? Iā€™m just curious because I donā€™t think Iā€™ve ever had guacamole without jalapenos whether at a restaurant or taco truck. Even in L.A., nobody put peppers in the guac ā€“ except for El Tarasco. And Iā€™ve been to some holes in the wall. Weird, eh? Up hereā€¦ fuggiddabowdit. See my comment on chorizo, or my [Seattleites donā€™t do ā€˜hotā€™](http://boards.straightdope.com/sdmb/showthread.php?t=536509) thread. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 10, 2010, 4:19am UTC](https://boards.straightdope.com/t/carnitas-tacos/527921/35 "2010-02-10T04:19:35Z")
> [@Lynn\_Bodoni](#): > > Iā€™ve seen it on occasion, but Iā€™ve also seen corned beef sandwiches made with CHEDDAR AND MAYONAISSE. And thatā€™s just WRONG. Iā€™ve seen smoked, barbecue brisket sandwiches served with cheese. This to me seems very, very wrong, although Iā€™ll defer to the Texas resident for a ruling. [Previous page](https://boards.straightdope.com/t/carnitas-tacos/527921.md?page=1)