About Our Carnitas Tacos
The Art of Making Carnitas
Carnitas, which translates to "little meats," is a traditional Mexican dish that originated
in the state of Michoacán but has become beloved throughout Mexico and beyond. At The Three
Amigos, we prepare our carnitas using a time-honored method that results in perfectly tender,
flavorful pork. We start with premium pork shoulder, which has the ideal balance of meat and
fat for this slow-cooking technique.
Slow-Cooked to Perfection
Our carnitas begin cooking early in the morning, simmering gently in a large copper pot with
orange juice, lime, garlic, bay leaves, and traditional Oaxacan spices. As the pork cooks
low and slow for several hours, it becomes incredibly tender while absorbing all the aromatic
flavors. The citrus helps to tenderize the meat while adding a subtle brightness that balances
the richness of the pork.
Once the meat is fork-tender, we increase the heat to crisp up the edges, creating those
delicious caramelized bits known as "cueros" – the crispy, golden-brown pieces that carnitas
lovers crave. This technique gives each bite a perfect combination of tender, juicy meat and
satisfyingly crispy texture.
Served Authentic Street-Style
We serve our Carnitas Tacos the way they're meant to be enjoyed – street-style and simple.
Each taco features a generous portion of our slow-cooked carnitas on a warm, handmade corn
tortilla. We keep the toppings traditional and minimal to let the quality of the carnitas
shine through: fresh cilantro, finely diced white onions, and lime wedges.
Of course, we also provide our selection of house-made salsas on the side. From the mild and
tangy salsa verde made with tomatillos and cilantro, to the medium-heat salsa roja with smoky
dried chilies, to our fiery salsa de arbol for those who like it hot – you can customize each
bite to your preference. Many customers also enjoy adding a few pickled jalapeños or radishes
for extra crunch and tang.
