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

[StewartG]

We had driven by this place several times while in Playa, and finally decided to stop in for lunch one day. It is located on the west side of 30th Ave, between 24th and 26th streets. Here is a picture of the exterior:





Here is a picture of my very patient wife sitting in front of the meat case:





We started off with ordering some tacos macisa (pork loin), falda and costilla (ribs). All the tacos were juicy and delicious. They all had a slightly smoky flavor, with good seasoning. The meat was cooked perfectly, tender and juicy. The macisa was slightly leaner, and the falda and costilla were a bit fattier and juicy. I’m not sure what "falda" tacos are (but I’m sure someone will let me know!) but they were very good. Actually, I could not tell the difference between the falda and the costilla. These were great tacos, served with several salsas and warm fresh tortillas. Minor complaint about the falda and costilla were that small bits of soft cartilage were sometimes chopped into the meat (I had run into this before, so its not unusual.) Nothing that would crunch a tooth, but a bit distracting if you’re not used to it. Unfortunately, we were so hungry, we forgot to take pictures until we were almost done with the tacos! Here is "evidence" of how delicious these tacos were:





As we were eating, I couldn’t help but notice this little fellow looking over at me from the meat case:




I asked the girl behind the counter how it was eaten, and she pointed to the cheeks and said "cachete." I ordered one (much to Kelli’s chagrin) and it actually turned out to be the best taco of the lot! It was similar in taste and texture to the ribs, but a bit juicer and more tender. REALLY great taco, and I’m looking forward to having it again!

Here’s a pic (AFTER the meat is plucked from the skull, of course!):





All in all, in my opinion, El Duro is a good solid choice for carnitas if you are in the neighborhood. I would suggest a try to this place, maybe after you’re finished shopping for your natural organic health food down the street at DAC!

[Tesla 573]

for some reason this reminds me of the movie "Hotel Hell"

[Ginger]

Originally Posted by Tesla 573

for some reason this reminds me of the movie "Hotel Hell"

what the hell is it a skull of? Those teeth look human...and now I'm grossed right out, HannibalG!

[StewartG]

Originally Posted by Ginger

what the hell is it a skull of? Those teeth look human...and now I'm grossed right out, HannibalG!

Can you pass the fava beans and pour me another glass of chianti, please?

[Jesus]

Well, after a quicky Google search "falda de res" is flank steak, "falda" is skirt.

And yes, is normal that you get a bit of the cartilage when ordering some parts, the cook won´t be as carefull when making the cuts.

[StewartG]

And to seriously answer the question - it was a pigs head.

FWIW, I've had pork cheeks before. I actually ordered braised pork cheeks in a white wine and truffle reduction sauce in a VERY fancy restaurant in Paris (Brasserie Bowfinger for those who may have heard of it.) Guess what...

This taco was better! (And a LOT less expensive!)

[StewartG]

Originally Posted by Jesus

Well, after a quicky Google search "falda de res" is flank steak, "falda" is skirt.

And yes, is normal that you get a bit of the cartilage when ordering some parts, the cook won´t be as carefull when making the cuts.

I'll need you along next time to help me, as the "falda" I was served did not taste like flank steak. It was closer in flavor and consistancy to the costilla.

[Jesus]

Originally Posted by StewartG

I'll need you along next time to help me, as the "falda" I was served did not taste like flank steak. It was closer in flavor and consistancy to the costilla.

Sorry, did the search on "falda de res", now I did it with "falda de cerdo" and got this little guide:
http://www.cocina-receta.com/recetas-mexicanas-gratis/recetas-de-cocina-mexicana-cerdo.htm

• Falda: o pecho con falda es la parte baja central del cerdo, a un lado de la panza (bajo el costillar y entre la pierna y la paletilla). Ideal para la preparación de guisos.
• Falda or breast with falda, is the lower central part of the pig, to the side of the belly (below the ribs and between the leg and the paletilla (between front legs, head and front of loin). It's ideal to prepare dishes.

It's so confusing because of the terminology, but is a good starting point.

[StewartG]

Originally Posted by Jesus

Sorry, did the search on "falda de res", now I did it with "falda de cerdo" and got this little guide:
http://www.cocina-receta.com/recetas-mexicanas-gratis/recetas-de-cocina-mexicana-cerdo.htm

• Falda: o pecho con falda es la parte baja central del cerdo, a un lado de la panza (bajo el costillar y entre la pierna y la paletilla). Ideal para la preparación de guisos.
• Falda or breast with falda, is the lower central part of the pig, to the side of the belly (below the ribs and between the leg and the paletilla (between front legs, head and front of loin). It's ideal to prepare dishes.

It's so confusing because of the terminology, but is a good starting point.

I'll bet that is EXACTLY what it was - falda, but from the pig. REALLY good stuff. Have you ever had it? It tasted a lot like pork rib, but a bit more intense? Hard to describe.

Reading about the panza in your description makes me crave the panza at La Borrega! I missed it this last trip, I was too busy trying new places!

P.S. I'm posting more reviews tonight, keep an eye out. Sadly, its mostly comida para los gabachos!

[Ginger]

Stew, you should go on Fear factor.

I can't eat strange stuff. I get grossed out real easy. I can barely eat steak, if I start thinking about what it came from I gross out. What a wimp I am!

[StewartG]

Originally Posted by Ginger

Stew, you should go on Fear factor.

I can't eat strange stuff. I get grossed out real easy. I can barely eat steak, if I start thinking about what it came from I gross out. What a wimp I am!

Naw...

Big difference for me...

Those guys eat stuff BECAUSE its gross and stuff no one would ever eat voluntarily! I try stuff that is a bit outside the normal North American comfort zone because I want to try something new, learn about a new culture, new flavors, etc. When I try something new, its something that people are already eating (and enjoying) every day. I just want to see if I'll enjoy it too!

[FrankRN]

Originally Posted by StewartG

Here’s a pic (AFTER the meat is plucked from the skull, of course!)

You were making me hungry ... until I got to that!

.

[MaripositaII]

Originally Posted by StewartG

Naw...

Big difference for me...

Those guys eat stuff BECAUSE its gross and stuff no one would ever eat voluntarily! I try stuff that is a bit outside the normal North American comfort zone because I want to try something new, learn about a new culture, new flavors, etc. When I try something new, its something that people are already eating (and enjoying) every day. I just want to see if I'll enjoy it too!

You're definitely related to my son He is very adventurous in that way, and I show him all your food posts with pics. He has declared them all "yummy" and is ready to try everything. The weird sounding ones really get his attention like the pig face and brains. Thanks for doing this. I might have my reservations with some foods (animal parts) but I don't want my kids to be like me.

[james]

this is my carnitas place. Elsa even gets free tacos there (kinda like how Lindsay Lohan gets free drinks for hanging out at clubs)

I think costilla is the best.

[jscarbor]

Cheek meat from just about any animal/fish is the best. There is this seafood joint in houston that serves whole grilled snapper and I always try to get the cheek meat.
And if I see veal cheek on a menu I am all over it.