EL COMPADRE SPECIALTIES
CARNITAS MICHOACAN
CARNITAS MICHOACAN
CARNITAS MICHOACAN
Our Carnitas was (traditional Michoacan style) are prepared slow-simmered for 4+ hours in their own juices until the pork becomes incredibly tender, juicy, and rich in flavor. This is a must-try experience for meat lovers! Choose your favorite cut:
Maciza – Lean, tender meat
Cueritos – Soft, flavorful pork skin
Buche – Savory pork stomach
Cos
Our Carnitas was (traditional Michoacan style) are prepared slow-simmered for 4+ hours in their own juices until the pork becomes incredibly tender, juicy, and rich in flavor. This is a must-try experience for meat lovers! Choose your favorite cut:
Maciza – Lean, tender meat
Cueritos – Soft, flavorful pork skin
Buche – Savory pork stomach
Costilla – Fall-off-the-bone ribs
Aldilla – Juicy meat from the pork back
Lengua – Melt-in-your-mouth pork tongue
Chamorro – Succulent pork shank
Surtida – A delicious mix of everything
Come hungry! This is carnitas done right.
COCHINITA PIBIL
CARNITAS MICHOACAN
CARNITAS MICHOACAN
Cochinita is a traditional Yucatec Mayan dish of slow-roasted pork, originating from the Yucatán Peninsula in Mexico. "Cochinita" means "little pig," and "pibil" refers to the Mayan method of cooking in an underground pit, though modern versions can be prepared in a slow cooker or oven.
Involves wrapping the marinated pork in a vibrant ble
Cochinita is a traditional Yucatec Mayan dish of slow-roasted pork, originating from the Yucatán Peninsula in Mexico. "Cochinita" means "little pig," and "pibil" refers to the Mayan method of cooking in an underground pit, though modern versions can be prepared in a slow cooker or oven.
Involves wrapping the marinated pork in a vibrant blend of achiote paste, over banana leaves and then cooking it slowly.
Typically served with spicy pickled red onions and warm corn tortillas.
LAMB BARBACOA
CARNITAS MICHOACAN
LAMB BARBACOA
Hidalgo-style lamb Barbacoa is a traditional Mexican dish where lamb is slow-cooked in an underground pit, wrapped in maguey leaves, until incredibly tender. It's a slow-cooked barbecue, often made with a whole lamb or leg of lamb. The extended cooking time, along with the moisture from the maguey leaves and the lamb's own juices, renders
Hidalgo-style lamb Barbacoa is a traditional Mexican dish where lamb is slow-cooked in an underground pit, wrapped in maguey leaves, until incredibly tender. It's a slow-cooked barbecue, often made with a whole lamb or leg of lamb. The extended cooking time, along with the moisture from the maguey leaves and the lamb's own juices, renders the meat incredibly tender and juicy.
Typically shredded for tacos and served with a flavorful consomé, which comes with steamed rice, chickpeas, cilantro, onion, lime and the special salsa borracha, just delicious!
Taste the authentic Mexican flavors!