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Michoacán in Austin
Michoacán is carnitas country: pork confited in its own lard in a copper cazo until the edges go lacquered and crisp. Every part of the pig has a name and a place on the taco.
The tell
The tell is the cazo and the question they ask back — maciza, surtida, or buche? — and that it is fried in lard, never boiled.Order: Carnitas, corundas, uchepos
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