Talk:Carnitas

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Pork or Beef?

One of my favorite Mexican dishes is Carnitas. I frequent different Mexican restaurants in the Minneapolis area and two of them have listed Carnitas as beef, not pork. The first one was a mistake, they admit. However, the second one lists it as beef and will serve beef if you order it. This is confusing to me. Can Carnitas also be beef? --Dennis Fernkes 20:16, 18 June 2006 (UTC)[reply]

carnitas are deep fried in lard, carnitas are never beef. anything else cannot be considered carnitas. just like grilled chicken cannot be considered broasted.

The above, unsigned reply is from annonymous User:64.236.243.16 who has repeatedly been engaged in vandalism. Therefore, their reply should be disregarded as it cannot be verified. --Dennis Fernkes 19:52, 4 August 2006 (UTC)[reply]

There may be carnitas de res, but I would guess that it's primarily an Americanization or something specific to Northern Mexico. I've been through much of Mexico on food travels and studied the cuisine a bit and carnitas is almost exclusively pork, especially pork cooked in its own fat. Mexicans sometimes refer to this as carnitas estilo Michoacan or carnitas de Michoacan, and consider it the highest form of the food. If you look in any authentic Mexican cookbook, whether Kennedy, Bayless, or whoever, they will talk about pork cooked til tender and finished with a frying to make it crispy. Extramsg 02:56, 17 December 2006 (UTC)extramsg[reply]

I have seen a recipe using beef before, and I have prepared beef this way myself, but I can't verify the authenticity of the statement. Jsderwin 18:30, 16 March 2007 (UTC) Buche - I do not believe "buche" belongs in the carnitas section. Buche is made from pork cheeks or jowels (sp?), you will not receive "buche" if you order carnitas. —Preceding unsigned comment added by 71.36.66.52 (talk) 19:09, 30 March 2008 (UTC)[reply]

Traditional versus Non-Traditional(?)

I disagree completely with the notion that roasting carnitas is not a traditional method of preparing them. I know that they are often fried, but as far as I know, this is no more (perhaps even less) traditional than roasting the meat, whether the roasting takes place in an oven or over a flame. The variations in method probably have to do with regionalisms within Mexico.69.235.164.192 (talk) 20:29, 7 June 2008 (UTC)James Lopez[reply]

Error in description

In the second to last paragraph of the description, the article states that:

they’re very flavorful and are served accompanied with chopped coriander (cilantro) [...]

The problem is that in terms of cooking, coriander is not cilantro. Yes, they come from the same plant, but they refer to very different things.

Cilantro, especially in the USA, refers to the green of the plant. It looks a bit like parsely when it is chopped up. ^[1]
Coriander, on the other hand, refers to the ground seeds of the plant and comes in a reddish/brownish powder. ^[2]

Botanically, yes, same plant. But when discussing food, they are very different. 68.236.171.55 (talk) 17:09, 11 August 2009 (UTC)[reply]

References

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[1] ttp://www.culinarycafe.com/Spices_Herbs/Cilantro.html

[2] ttp://www.culinarycafe.com/Spices_Herbs/Coriander.html

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