Season
Season 12 Episode
- Season 7 Tacos on Fire!
- Season 7 Chiles Rellenos: The Stuff of Passion
- Season 7 Guac on the Wild Side
- Season 7 Salsas That Cook
- Season 7 Triple Torta-Thon
- Season 7 A Ceviche State of Mind
- Season 7 The Soul of Mole
- Season 7 The Case for Quesadillas
- Season 7 Confessions of a Carnita-vore
- Season 7 Tacos Hola!
- Season 7 A Whole New Enchilada
- Season 7 Chorizo Made Easy
- Season 7 Liquid Gold
Mexico: One Plate at a Time - Season 7 Episode 9 Confessions of a Carnita-vore
0.00 25 minutes Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and meltingly tender inside – are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider’s look at how they’re made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispy chicharrón (pork cracklings). But what if a carnitas craving strikes and you’re not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with chunks of fresh-caught tuna.
