Carnitas “El Duro” - A Great Place to Meat!

[Jacko]

Originally Posted by StewartG

That would be right at the very edge of my culinary world, my friend...

I remember trying angulas (baby eels) in Spain...actually pretty tasty...

[Joni102]

Thanks for the info Stewart, I love pork, they looked so good, will have to pass on the skull and cheek part , but I thank you for the education. Seems as if I learn something new everytime I come on this forum
Is this place anywhere near HCM?

[StewartG]

Originally Posted by Joni102

Thanks for the info Stewart, I love pork, they looked so good, will have to pass on the skull and cheek part , but I thank you for the education. Seems as if I learn something new everytime I come on this forum
Is this place anywhere near HCM?

The pork cheeks were the best taco. Pork cheeks are considered a very noble cut of meat, you know...

No, not really anyplace near HCM.

HCM is on 1st street south (south of Juarez) between 20th and 25th ave. El Duro is over on 30th ave, on the north side.

[Joni102]

HCM is on 1st street south (south of Juarez) between 20th and 25th ave. El Duro is over on 30th ave, on the north side.[/quote]


I have a can-do map of Playa, I still get so confused trying to find places.
Thanks

[MaripositaII]

El Duro didn't have anyone around when we passed by last night so I'm not sure how their hours work. Maybe they're a lunch thing only?

[Heather]

Originally Posted by MaripositaII

El Duro didn't have anyone around when we passed by last night so I'm not sure how their hours work. Maybe they're a lunch thing only?

Not sure what time you went; when I passed by El Duro last night on my way to the corner store (around 7.30 pm), they were open.

[StewartG]

Perhaps its like platform 9 3/4, King's Cross station...?

[MaripositaII]

Originally Posted by Heather

Not sure what time you went; when I passed by El Duro last night on my way to the corner store (around 7.30 pm), they were open.

Probably about 9:00 p.m.

We ate at the place next door. They had the most moist al pastor. Still trying to figure out whether that was part of El Duro or some place different. Do you know?

[StewartG]

Originally Posted by MaripositaII

Probably about 9:00 p.m.

We ate at the place next door. They had the most moist al pastor. Still trying to figure out whether that was part of El Duro or some place different. Do you know?

Moist is good, but how was the flavor? Good spice? Hint of sweetness?

(Jeez... 8am and I'm craving pastor already. Very sad!)

[MaripositaII]

Originally Posted by StewartG

Moist is good, but how was the flavor? Good spice? Hint of sweetness?

(Jeez... 8am and I'm craving pastor already. Very sad!)

I took my kids walking to find their favourite that night and the verdict was El Pastorcito and this place I'm mentioning. Will go back soon and take some pics before Jesus really gets mad

I mentioned moist because we first stopped off at El Fogon for their pastor, then headed to El Pastorcito for some of theirs and this "mystery" place. El Fogon was shot down immediately because theirs was dry though the flavour was okay, but not good enough for another try. El P and my mystery place had the best. Moist, spicy, with a hint of the pineapple. My son said that those were the best and he's pretty critical.

[StewartG]

Originally Posted by MaripositaII

I took my kids walking to find their favourite that night and the verdict was El Pastorcito and this place I'm mentioning. Will go back soon and take some pics before Jesus really gets mad

I mentioned moist because we first stopped off at El Fogon for their pastor, then headed to El Pastorcito for some of theirs and this "mystery" place. El Fogon was shot down immediately because theirs was dry though the flavour was okay, but not good enough for another try. El P and my mystery place had the best. Moist, spicy, with a hint of the pineapple. My son said that those were the best and he's pretty critical.

Not to defend El Fogon, but...

Remember, the quality of tacos al pastor depends, to a certain extent, on how busy the place is. If they are pretty busy and selling a lot of them, the meat on the outside (the stuff they will cut off for YOUR taco) should still be fresh and moist. If business is slow, the outer part of the meat has a chance to dry out a bit. That's why, normally, I'll only order tacos al pastor when a place is pretty busy.

[james]

Originally Posted by StewartG

Not to defend El Fogon, but...

Remember, the quality of tacos al pastor depends, to a certain extent, on how busy the place is. If they are pretty busy and selling a lot of them, the meat on the outside (the stuff they will cut off for YOUR taco) should still be fresh and moist. If business is slow, the outer part of the meat has a chance to dry out a bit. That's why, normally, I'll only order tacos al pastor when a place is pretty busy.

this shouldn't be the case, but this is completely the reality.

the only thing consistent in Mexico is inconsistency, invariably.

you have to manage your expectations.... a taco al pastor CANNOT be served without pineapple (or chopped onion and cilantro), but it often is. I'll send them back if they aren't correct, and I usually go to Pastorcito. Not because they are better or worse but because I know the owners and they'll work it out for me.

[StewartG]

Originally Posted by james

this shouldn't be the case, but this is completely the reality.

the only thing consistent in Mexico is inconsistency, invariably.

you have to manage your expectations.... a taco al pastor CANNOT be served without pineapple (or chopped onion and cilantro), but it often is. I'll send them back if they aren't correct, and I usually go to Pastorcito. Not because they are better or worse but because I know the owners and they'll work it out for me.

Here in the states, there is a greek place that serves some of the best gyro I've ever had. When its slow, if you order gyro, you will see the owner shave off the outer layer of the roast and throw it away. He wants to make sure he ONLY serves moist, fresh gyro. Of course, relative to Mexico, this is a very wealthy country. No doubt this is a wasteful process, but the owner does it to serve a top quality product.

I think its harder for restaurant owners in Mexico to be able to justify throwing away the outer layer of an al pastor roast in order to serve a quality product. Food waste, I suspect, is MUCH more difficult to justify in Mexico. I can't really blame the owners in this regard. Like I said - I just order al pastor when things are poppin'! (There is, after all, a part of me that sort of cringes when I see Manny [the greek guy] throw away that outer layer of gyro.)

[Jesus]

Originally Posted by StewartG

I think its harder for restaurant owners in Mexico to be able to justify throwing away the outer layer of an al pastor roast in order to serve a quality product. Food waste, I suspect, is MUCH more difficult to justify in Mexico. I can't really blame the owners in this regard. Like I said - I just order al pastor when things are poppin'! (There is, after all, a part of me that sort of cringes when I see Manny [the greek guy] throw away that outer layer of gyro.)

I do agree on that. The few places that I have seen in Mexico throwing the food for freshnes has been McD, because a 30 min old burger of them is really nasty to eat.

In some al Pastor places, what they do is to cut more meat and grill it adding a bit of the grease that has dripped from the "trompo" mixing it with the older dryer meat.

[MaripositaII]

El Pastorcito routinely sold their tacos sin pineapple, but El Poblano always had a nice piece in theirs! This is the place we discovered next door to El Duro and for taste and service (extremely friendly, warm folks), my son gave them a full 10 points with Pastorcito a close 9.



Another failed visit to El Duro