Peppers go in the guac. 
Z, I am in Columbia, do you mind telling me where?
It’s actually in Blythewood. It’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. It’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.
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
Chipotle puts jalapenos in their guacamole, and they also have good carnitas. Mmmm, carnitas- I do love them so.
Wont someone think of the poor “Littles” 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 
I guess I didn’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 don’t care what you want to call it… it just sounds wrong to me is all.
I’ve seen it on occasion, but I’ve also seen corned beef sandwiches made with CHEDDAR AND MAYONAISSE. And that’s just WRONG.
Don Pablo’s restaurants have carnitas on the menu, I don’t know if you’d like their version or not.
[hijack but I don’t want to start another Mexican wrap thread]I have been looking high and low for “breakfast chorizo” – those of you who know, will know exactly what I mean, but for those who don’t – breakfast burritos can come with “chorizo” which is not really like the tubular Spanish sausage, rather is loose and (to my mind, differently spiced) fried meat. I’ve never had it anywhere other than at restaurants in the Southwest U.S., and I can’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 “Guerra brand”. It’s made locally, but is available in grocery stores. I guess it depends on where you are, though. I know they’re on Facebook–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 it’s ready to throw into eggs or whatever when you want, without having to wait. Let me know!
I saw your other thread so I want to make it clear that I’m not trying to derail this one but I’d really like to know if it’s really a standard thing to not have jalapenos in guacamole? I’m just curious because I don’t think I’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. It’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 isn’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
Any Mexican deli should have one. Provided you live somewhere with Mexican delis. Here’s it’s the opposite: it’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).)
Sin Verguenza!
My recipe for guac
2 Avocados (Hass, not the Florida wannabees)
Minced Garlic
1 Roma Tomato, diced. Don’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
Well, hellish obscenities and damnable crustaceans! I posted before I left work, and it’s not here! I probably did ‘preview post’ instead of ‘submit’.
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 don’t seem to understand the concept of ‘spiciness’. In L.A. I could get chorizo that would raise a sweat after three bites. Up here next to the Canadian border… not so much. I wonder if there were any peppers in it at all? I’ll have to ask my coworker to visit her local carniceria to see if she can get some for me there. (And some more chicharrónes.)
Even in L.A., nobody put peppers in the guac – except for El Tarasco. And I’ve been to some holes in the wall. Weird, eh?
Up here… fuggiddabowdit. See my comment on chorizo, or my Seattleites don’t do ‘hot’ thread.
I’ve seen smoked, barbecue brisket sandwiches served with cheese. This to me seems very, very wrong, although I’ll defer to the Texas resident for a ruling.