Carnitas Tapatio appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Carnitas tapatio · Guadalajara
Carnitas tapatio is the Jalisco-style slow-cooked pork, shoulder cuts confit in lard with orange peel, milk and herbs until tender, then crisped and served with tortillas, salsa verde and onion.
Carnitas is a colonial Mexican dish with origins in Michoacan, where pork was confit in lard in massive copper cazos. The Jalisco-style carnitas tapatio adds milk and orange peel to the cooking liquid, softening the pork and adding a slightly sweet caramelised note. The technique is widely practiced across Guadalajara fondas; El Carnal in Tlaquepaque, Casa Fuerte and Los Famosos Equipales serve canonical Tapatio versions. The Sunday-lunch tradition is buying carnitas by the kilo from a local fonda and bringing home tortillas, salsa verde and chopped onion.
Where to eat in Guadalajara:
- El Carnal
- Casa Fuerte
- Los Famosos Equipales