Carnitas Carnitas Carnitas, literally meaning "little meats", is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans ("frijoles refritos"). Pork carnitas are traditionally made using the heavily marbled, rich boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a
Tex-Mex cuisine in Houston (Anglo) American from San Antonio, Texas, opened it in 1907. Robb Walsh said that "Caldwell was no doubt inspired by the Original Mexican Restaurant in his hometown, which opened in 1900." In 1929 Felix Tijerina, who worked as a busboy in Caldwell's restaurant, opened Felix's. While the business failed due to the Great Depression, Tijerina re-established it in 1937. Early Tex Mex restaurants catered to Anglo palates. They were the first places where Anglo and Mexican Americans interacted with one another. Molina's Cantina first opened in 1941, making it, as of 2011, the oldest continually operating Tex-Mex restaurant in the