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Event
A History of Carnitas with Doña Esthela and Javier Plascencia
A HISTORY OF CARNITAS
Doña Esthela will warm your heart with her old world style Mexican ranch comfort food while Javier Plascencia adds his modern twists to the traditional homage he consistently pays to his heritage and his ingredients. MEAT San Diego has sourced a charcuterie-grade pig for this incredible collaboration; raised locally in San Diego without antibiotics or hormones and fed a special whole food diet that creates a delicious flavor profile.
Traditional "carnitas" is made from the whole pig, literally every edible piece from the snout to the tail. The belly skin is then used for chicharones and the organs are made into chorizo. This reflects the utility and time honored wisdom of using the whole animal in traditional Mexican cooking. So get ready for carnitas made the original Mexican way, using the whole animal!
Proceeds from A History of Carnitas will send Slow Food Urban San Diego's official 2015 Slow Meat delegate to Slow Food's Slow Meat conference in Denver. This delegate will attend the conference to learn about Slow Meat initiatives and how they can be implemented in San Diego! Slow Meat: better, less.
Ensenada craft brewery Agua Mala and Valle de Guadalupe winery La Lomita will be on hand with free samples and full pours available for purchase. The live Norteño band will kick off and this will be a real party!
Déjanos Comer Cerdo!
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LA HISTORIA DE LAS CARNITAS
Acompaña a Doña Esthela, Javier Plascencia y MEAT San Diego en una tarde de Carnitas de Cerdo Entero, Musica Norteña en vivo y cerveza y vino artesanal.
Doña Esthela te brindará calidez con su comida Mexicana de Rancho mientras que Javier Plascencia le dará su toque moderno a las recetas tradicionales que usa para honrar su historia y sus ingredientes. MEAT San Diego estará aportando un Cerdo de calidad charcutería para esta increíble colaboración; Criado localmente en San Diego sin antibióticos u hormonas y alimentado con una dieta especial que le da un perfil de sabor delicioso.
Tradicionalmente, las carnitas se hacen del cerdo entero, literalmente cada parte comestible desde la nariz hasta la cola. La piel de la panza se usa para chicharrones, y los organos se convierten en chorizo. Esto refleja la utilidad y la sabiduría que está en usar el animal entero en la comida Mexicana tradicional. Preparate para carnitas originales, a la mexicana, utilizando todo el animal!
La cervecería artesanal Agua Mala y la vinícola La Lomita estarán presentes para repartir degustaciones gratuitas, y sus respectivos productos estarán también a la venta. Agrega a la Banda Norteña y la fiesta habrá comenzado!
Déjanos comer cerdo!
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LocationLa Cocina de Doña Esthela (View)
Ejido El Por Venir
Valle de Guadalupe, CA 22750
United States
Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: Yes! |
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Contact
Q&A
| Question: |
where will the shuttle be exactly? |
| Answer: |
The shuttle will be just on the TJ side of the border, right where the taxis wait. |
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| Question: |
when will we arrive back to th border |
| Answer: |
Shuttle boards to come back at 10pm and should arrive at border around midnight. |
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| Question: |
Will there be camping nearby? |
| Answer: |
Yes! Free camping at Finca Altozano. Please rsvp to jaime.fritsch@gmail.com. |
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