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
Ninfa's own travels to Mexico City. The food had an Italian influence because Laurenzo's deceased husband, Domenic Thomas Laurenzo, was an Italian American. Mozzarella, olive oil, and parmesan were used as ingredients. The signature dish was "tacos al carbon," which later became called "fajitas." The Ninfa's fajitas included chopped, char-grilled beef fillets placed in handmade flour tortillas. Ninfa's used a smoky marinade in the beef fajitas. The restaurant popularized fajitas in the Houston area. This dish was so influential that, by 2001, just about all Tex-Mex restaurants in Houston served a version of the Ninfa's fajitas. The second most popular dish