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 with immigrants to menus of Mexican restaurants in Houston. Robb Walsh of the "Houston Press" said "You might say that the immigrant flow is what keeps the "Mex" in Tex-Mex." In Houston, as in other places in Texas, the existing Chicano community influences the cooking methods used by recent immigrants. In Houston, several restaurants that have authentic Mexican cuisine call themselves "Mex-Mex." Several restaurants that have both Tex Mex and Mexican cuisine call themselves "Mix Mex." As of 2012, Molina's Cantina is the oldest still-operating Tex-Mex restaurant in Houston. A restaurant featuring newer style Tex-Mex, Ninfa's became influential in the