Michoacan, where slow-roasting meat is an art form, is the carnitas capital of the world. In the late spring, after a long stretch of Lenten fasting and Easter lamb, roasted pork and chicken return to the menu. This meat isn't like typical American offerings because its flavor comes from mesquite smoke and bubbling fat-basted meat cooked low and slow for the perfect combination of a moist interior and crispy skin. And the dish is topped with a fresh chile manzano and sour orange table salsa that relies on Mexican fruit and the manzano chile, which resembles a large habanero. Read more.
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