Friday, November 11, 2011

Carnitas Alfonso

Assorted pork goodies in the window at Carnitas Alfonso.

One of the nicest things about Mexico is that Mexicans are not afraid of pork.

Seemingly everywhere you turn, it's pork this and pork that. Pork, pork, pork. God love this place.

Of course, if you're Jewish or Muslim, you're kinda in trouble. Then again, I don't recall seeing a lot of pork places in Polanco where many of the Jewish community lives.

Meanwhile, on the outskirts of Mexico City in Naucalpan stands Carnitas Alfonso. Adriana and Hector have been raving about this place and on a recent Sunday afternoon, instead of being good Catholics and going to mass, we decided to worship at the altar of pork while watching futbol on the television.

Salsas y Limon.

Honestly, I can't imagine what it must be like to come to Mexico and be someone who doesn't eat pork. Like watching porn, you're missing out on half the fun.

And when you arrive at Carnitas Alfonso, you're greeted by windows of sheer and utter pork goodness. Not just the ribs or the belly or the shoulder, but by mounds of intestines, jowls and amazingly large sheets of chicharron. I mean sheets as big as your torso. Fantastic.

Pickled peppers and red onions.

If you so choose, you can eat outside while picking and choosing from the selections in the window. Or you can head inside, sit at a table and enjoy flowing plates of endless pork.

Our server brings us a large menu listing hundreds of items. He wants to know what we would like. Really, I want to tell him to simply bring me the tastiest pork stuff they make, prepared in a manner that I can readily and easily put it in my mouth to eat. Good thing Hector knows what to order.


In just a little while, a parade of plates starts making their way to our table. It's a blizzard of antojitos and I recall splashes of ground masa with cheese and pork, along with salsas and limes and tall, super cold glasses of freshly made horchata.

Gracias Hey-seuss (Jesus).


As they bring out the pile of carnitas by the kilo, I'm starting to realize that maybe I'm feeling a little on the full side. But the steaming pile of pork is too good to resist. Add the stack of hot tortillas and how is one supposed to resist? It can't be.

Oh but it's so delicious. Delicate, tender meat. Technically speaking, our meat isn't really "carnitas" but actually the rib meat - meaning it's got more fat and more flavor.

Carnitas por kilo.

In the end, the plates are empty and we realize that we should spend some time simply walking around to alleviate the pressure. It was a good meal. A tasty meal. A meal worth repeating.

And next time, we're going to explore the other bits.

Oh, chicharron!

Carnitas Alfonso
Blvd. Manuel Avila Camacho 865
Echegaray, Estado de Mexico
Tel: 5363 3229