Food

By JAVIER DOSAMANTESPima Post The state of Jalisco has given the world tequila and mariachi, but equally as artful of a cultural contribution — is birria. Birria has a rustic origin, has a rich tradition and is known for its versatility.  You can enjoy it as a broth with a birria taco on the side. As a taco with broth on the side for dipping … or as a straight up taco. People eat birria for breakfast, lunch or dinner. And with beers, the day after some beers or in family gatherings. Nearby states of Jalisco are known to have mastered the craft of making birria, but one of them is the state known for their carnitas. Michoacan gave birth to this beautiful incarnation of pork — it is tender on the inside and crisped to golden perfection on the outside.  Carnitas...

By JAVIER DOSAMANTESPima Post Carne asada is not just another menu item in the Mexican state of Sonora. It is a tradition and a symbol of cultural pride. Sonora is mainly a livestock farming and agricultural state. It's a state known for its top-quality beef — and consequently — its carne asada. People have their grilling technique and taco construction philosophy that's passed from generation to generation or friendship to friendship. Although, two cardinal rules are followed by every Sonoran and perfected by some to become oracle-level “taqueros.” The meat (diezmillo or arrachera) should only be salted and not marinated. Marinating is frowned upon and is the mark of a lack of carne asada expertise.Carne asada tacos are to be made with flour tortillas, full stop.  A...