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MAYBE YOU’VE SEEN THE MASSIVE MOUNDS OF DEEP-FRIED PORK in the windows of Pilsen’s carnitas joints—but what is carnitas, and how do you order it without looking like a gringo? In this new Sky Full of Bacon Real Chicago video, we go inside one of Pilsen’s oldest carnitas restaurants, Carnitas Uruapan, to discover what goes into this beloved weekend splurge food, which is to Mexicans what barbecue is to African-Americans. Along the way you’ll learn how to order a proper plate of carnitas, and how to eat it once you have it.

We’ll also discover the family that has run this restaurant for 40 years, as Marcos Carbajal, who grew up over the restaurant, talks about his father building the business and his plans as he takes it over. So meet one of Chicago’s great Mexican food scenes—and discover more about the Mexican-American experience in Chicago in this 12-minute video, Son of Carnitas.

For more taco suggestions, check out Destinator’s curated list here.

Past entries in the Real Chicago series:

Cutting the Cheese at J.P. Graziano
The Song of Johnny O


Michael Gebert is the deep-fried editor of Fooditor.


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