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 city. Cynthia Mayer of the "Philadelphia Inquirer" said that Molina's, "a restaurant that began serving Mexican food long before Corona beer and body shots became the yuppie rage," helped George H. W. Bush adjust to life as a Houstonian. In 1972 Diana Kennedy released the book "The Cuisines of Mexico", which detailed food across Mexico from different socioeconomic and ethnic groups. Beginning in 1973, newer style Tex-Mex restaurants, influenced by Kennedy and other people who advocated for actual Mexican cuisine, opened. The food included tended to have grilled meats, salsas, and seafood. Walsh said that while "[t]heir slogans promised authenticity",