I want to begin this article by apologizing to all those who do not eat meat for any reason. Please know that you have our deepest admiration, and thanks to you, the world is indeed a better place. This article will express my love for meat, but I will also provide some relevant facts about an essential ingredient in Mexican cuisine that truly gives us our identity: pork.
So please, stay with us just this one. Pork was introduced to the American continent in 1493 during Christopher Columbus’s second expedition. On that occasion, he arrived in what is now the Dominican Republic and Haiti with eight pigs.
Various subsequent expeditions, such as those made by the Spanish, French, and English, spread different varieties of pigs throughout the continent. Today, from Argentina to Canada, pork has played a significant role in feeding people. Each country and region has developed their own recipes and ways of enjoying this delicacy.
For example, I’m thinking of a plate of pulled pork with a bun on the side and my mouth is starting to water. I don’t want to overwhelm you with a long list. I’d like to discuss a simple yet delicious dish: carnitas.
A post shared by Mexico News Daily (@mexiconewsdaily) The preparation is quite simple. Lard is melted in a large pot. Once it’s liquid (but not boiling), the cleaned and cubed pork is added — along with all the other parts of the pig, because in this country nothing goes to waste.
Then, orange juice, a bulb of garlic, a variety of.
