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Mexican Street Carnitas Plate
Carnitas is a typical dish from Michoacán in Mexico, typically made for very important events and parties. But, thanks to Chef Santiago, you can enjoy carnitas any day of the week—no special occasion required. has it has an exquisite flavor. Chef Santiago's carnitas are made with pork, cooked down with spices until pull-apart tender, then crisped up on a griddle. That delicious pork is served with the works: corn tortillas, smoky salsa, creamy refried pinto beans, red rice, and a fresh pico de gallo made with pickled nopales (cactus), a Mexican specialty. Build and customize your carnitas tacos to your heart's desire—every bite is guaranteed to be a perfect one.
Nutritional facts
Protein
45g
Carbs
80g
Calories
740
Fat
24g
Ingredients
Achiote, Bay Leaf, Canola Oil, Carrots, Chicken Base, Chile, Cilantro, Corn, Corn Tortillas, Extra Virgin Olive Oil, Garlic, Guajillo Chili, Jalapeno Peppers, Jasmine Rice, Kosher Salt, Lime Juice, Onions, Oregano, Pasilia Chili Dried, Pinto Beans, Plum Tomatoes, Pork Shoulder, Snow Peas, Sugar
Reviews
4.2
Based on 684 reviews
3.5: Good, but boring
Mary M Richardson · 10/16/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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