Las Carnitas

A chopped up pig, all of the pig; slowly cooked by simmering it in it lard from the very same animal, seasoned with all 11 of the spices.

It’ a long process that takes a few hours, the smell wafts through the air, way early in the morning. Waking up to it makes you immediately hunger, and sure enough you can buy it fresh out of the pot in time for breakfast.

A tender meat that can be pulled with ease, with that golden crisp full of flavor, to be used as an ingredient in a variety of recipes - A-

Mexican Foods: Los Pastes

Y'know what screw it, that trip to La Bella Airosa inspired me to talk about these.

Sometime back in the XIX century, engineers from Cornwall, England, came to the state of Hidalgo, and they brought 3 things to the place: mining, footbooll and the cornish pasty, from which these derive.

They’re these lil’ pastries stuffed with stuff. You know, stuff stuff.

Unlike empanadas, the filling ingredients for pastes aren’t cooked before they’re wrapped in the pastry casing; and while empanadas are light and flaky, pastes are of a thin yet firm layer (shown right). But there’s some layered versions that are like thick empanadas (shown left).
Those’re glorious -A -

And man these things are not only damn good, they're everywhere if you ever visit Pachuca .__.