The Mistress of Spices and I ate a late lunch at Carnitas Paisa, trying a few items beyond their namesake carnitas.
Rueben would feel at home here, and not just the sandwich maker. Nothing sums up more, this place, than the twin nudes over the bathroom doors. Is she voluptious? This woman displayed rolls of fat in fleshy glory. And how did she get that way?
Well, any meal that starts out with a complimentary basket of chicharron is, by nature, not going to be low cal. Then, you build a menu around meats cooked in their fats, well you see why no one blushes at that portait. When I commented to Ms. VI about how good the rice and beans were. She justed quoted Emeril, "pork fat rules". The beans, beside being cooked with lard, featured shreds of meat, presumably portk, within. By far, the best rice served in a Mexican place. How often do you finish *everything* on you plate?
I ordered the barbacoa de chivo. The Condiment Queen got the cochinitas. The goat reminded me a lot of something found on the steam table at a Pakistani place. Similiar flavor, heavy with cinammon and chili, bony and fatty. The cochinitas take a similiar dressing and laddle it over the carnitas. The pork gets re-cook in the sauce, intensifying the flavor and softening the meat. This taste and texture reminded me of a southern BBQ. Homemade corn tortillas acted as the ideal backdrop.
Perhaps it is just a bonding thing, but I really like Michohacan based Mexican food.