"The best way to have carnitas at Romulo Acosta’s shrine to Mexican confit-style pork cuts is to skip the onions and cilantro, and squeeze in some juices from a pickled jalapeño, chasing each bite of moist pork with some of the chile. That’s the way it’s done in Salamanca, Guanajuato. For more than half a century, “Momo” has been making artisanal carnitas, a trade he’s passed onto his children, ensuring the best carnitas in the U.S. are here to stay." - Bill Esparza
Trent Bozeman
