Taco Chronicles Season 1 Episode 2 Carnitas

Taco Chronicles is a mesmerizing docuseries that offers an in-depth look into the history, culture, and production of the mouth-watering Mexican specialty, the taco. Each episode focuses on the origins, variations, and preparation of a particular type of taco in Mexico.

In episode 2, named Carnitas, Taco Chronicles delves into the flavorful world of carnitas tacos, one of the most beloved street foods in Mexico. The episode takes us on a culinary journey to various regions of Mexico, including Michoacán, the birthplace of carnitas.

The episode starts with a brief history of carnitas and how it became one of the staple dishes of Mexico. Carnitas, which translates to "little meats," is made by braising pork shoulder in its own fat until it becomes tender and crispy. The process is time-consuming and requires patience and skill. The first stop of the episode is Michoacán, where locals have been making carnitas for generations.

In Michoacán, we meet Don Apolinar, who has been making carnitas his entire life. Don Apolinar has perfected the art of carnitas, and his small open-air stall is known to be the best in town. We witness the process of how the pork is cooked in large copper cauldrons until it is juicy and crispy. The carnitas are served on a warm corn tortilla and topped with cilantro, onion, and a smoky salsa. The combination of tender meat, crispy skin, and fresh toppings is truly unbeatable.

Moving on from Michoacán, we visit Mexico City, where carnitas have become a popular street food. The episode visits several street vendors that have their unique variations of carnitas. One particular vendor serves his carnitas with a secret spice mix that gives it a unique flavor. Another vendor serves the carnitas with a side of chicharron, fried pork rinds, which adds an extra layer of crunchiness to the taco.

The episode also takes us to the state of Jalisco, where they are known for their birria, a spicy stew made with goat or beef. The meat for this dish is cooked similarly to carnitas and is served in a taco called a birria taco. The tortilla is dunked in the flavorful broth, then topped with tender meat, onion, cilantro, and a spicy salsa. The result is a complex and satisfying taste that has won over the hearts and stomachs of many Mexicans.

The episode concludes with a visit to the United States, where carnitas have become an increasingly popular dish. The episode follows a Mexican-American family in Los Angeles that has been making carnitas for generations. They have successfully brought the flavors of Michoacán to LA and have become a neighborhood favorite. Their recipe follows the traditional process of cooking the pork in its own fat until it is crispy and juicy. The only difference is the size of the pork pieces, which are smaller in the United States. They believe that the smaller pieces are perfect for tacos and provide the perfect balance of meat and toppings.

In conclusion, the second episode of Taco Chronicles offers a tantalizing journey through the world of carnitas. From the traditional process in Michoacán to the innovative variations in Mexico City to the Mexican-American adaptation in Los Angeles, this episode showcases the diverse and delicious ways that carnitas are enjoyed throughout Mexico and the United States. It is a must-watch for anyone who loves tacos or wants to learn more about Mexican culture and cuisine.