Restaurants & Bars 4

Las Morelianas Carnitas Estilo Michoacan (San Diego)

Josh | May 23, 200809:49 PM

Had kind of a disappointing vegetarian meal tonight at Super Cocina, and was still feeling hungry, so decided to pop into this neighboring carnitas joint to see if they had any of the pork belly carnitas, figuring the absence of meat from my light meal was the problem. I didn't see any, but I did see an intriguing looking dark, almost brick shaped hunk of meat in the case.

I don't speak Spanish, so attempted my best to figure out all the bits. I was shown kidneys, the heart, fatty skin (versus lean skin), before we got to the mysterious brick, which wound up being tongue, just viewed from the base where it was cut. I like tongue, so ordered a tongue carnitas taco.

The cook laughed when the girl told him my order. I asked why he was laughing, and she said he always laughs whenever an order comes in. I don't believe her.

In any case, the tacos were served up with a nice mound of sliced tongue deep-fried in lard, atop two corn tortillas. I was pointed to the salsa bar, where I was happy to see a pickled blend of onions and habaneros. I dressed my tacos with these, and some cilantro.

My initial impression of these was that there were amazing. The texture of the tongue cooked in this way was completely unlike any other tongue preparation I've had. The meat had almost a soft, sponge-like quality to it, almost a fluffy texture, if that makes sense. The flavor was deep and meaty, and the pickled onion/habanero combination lightened up it's unctuousness.

As much as I enjoyed the texture and flavor, later I did feel like I'd eaten too much grease. I don't eat a lot of fried food, and this was like the mother of fatty fried stuff. I think I'd have been happy with about half as much meat - it was very rich.

Anyway, sorry this is so long, but Alex demanded I report on this. I would say that it's worth a try if you're feeling adventurous.

I didn't have my good camera with me, so this phone pic will have to suffice.

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