Rick Bayless "Mexico: One Plate at a Time" Episode 709: Confessions of a Carnita-vore

Rick Bayless
Rick Bayless
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Published 2024-06-11
Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and meltingly tender inside – are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider’s look at how they’re made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispychicharrón (pork cracklings). But what if a carnitas craving strikes and you’re not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with chunks of fresh-caught tuna. At his fine-dining restaurant, Topolobambo, Rick shares his own state-of-the-carnitas concept: sous vide pork (cooked very slowly in a vacuum-sealed packet), shredded, formed into a loaf, chilled, sliced and pan-seared in a stunning modern presentation. Then, in his home kitchen, he riffs on that idea, making Duck Carnitas with Crunchy Tomatillo-Avocado Salsa, a dish inspired by the classic French duck confit technique. Instead of the traditional pork cracklings, he makes ultra-easy Crispy Cheese Chicharrón, lacy cheese crisps toasted on the griddle, and takes us on a side trip to a Mexico City taquería for a look at the dramatic, giant version of these “cheese cracklings.” The elegant, yet casual, meal is served family-style with plenty of warm tortillas, so everyone can make their own succulent duck tacos.

Recipes from the Episode
- Home-Style Carnitas: www.rickbayless.com/recipe/home-style-pork-carnita…
- Duck Carnitas: www.rickbayless.com/recipe/duck-carnitas/
- Avocado Tomatillo Salsa: www.rickbayless.com/recipe/avocado-tomatillo-salsa…
- Cheese Chicharron: www.rickbayless.com/recipe/cheese-chicharron/
All Comments (21)
  • @Snake-filledChimp
    Man, Rick's channel is criminally underrated. How can ppl not know by now Rick is a grandmaster chef 🤦‍♂️.
  • @pedroballadares5253
    Here’s a true Chef , a well documented man who loves what he does! And he’s been doing this for a long time ,maybe his whole life , thanks Chef Rick Bayless for his true dedication and love for the Mexican cuisine, thanks again !😊👍🏼😋
  • @theathjr
    Pork carnitas tacos are my top 5 favorite foods ever. Great video Rick.
  • @wickcoin
    "Carnita-vore' convert // El Puerco es Rey!!
  • @willykanos1044
    When in Mexico we had a carniceria that made carnitas every Sunday. I rarely missed getting some. They were still warm so I would take the package home and the missus and I would eat some right from the pkg. Later we would have a meal with all the fixins. Including Guacamole, salsas, and cabbage like coleslaw but with crema for dressing. The package of carnitas included tortillas and a bag of salsa. I will miss carnitas cada domingo.
  • @rmanchego6987
    Much as I love you Rick, I cannot not hang with eating tuna (or any seafood) in Mexico City. Especially when the frying oil was that dark.
  • @Juicypaint
    Wow! I was the 9th LIKE! That's never happened before.😮
  • @sousay2000
    Looks great Rick. To bad I ate two peanut butter and jelly sandwiches
  • @ArmandoDy
    🤤🌮🤤🌮🤤🌮🤤🤤🌮🤤🌮🦆🐷
  • @user-ye7cl4wx7o
    Hi Rick have you mixed Hawaiian cuisine with Mexican cuisine in a taco.
  • @Juicypaint
    I want to try this, except I'm not sure where to get duck legs.