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
Queso flameado for individual servings. "Queso flameado" is said to originate in the borderlands of northern Mexico and the southwestern United States, as a campfire dish. In Tex-Mex restaurants, this dish is sometimes confused or conflated with chili con queso, a cheese sauce served with tortilla chips for dipping. The term "queso fundido" also refers to processed cheese and is defined as such in the Spanish version of Codex Alimentarius. Both the cheese and the meat sauce are prepared just before serving, and are served hot. Oaxaca cheese ("asadero") and Chihuahua cheese are popular, but other melting cheeses (cheeses such as whole