Carnitas in Mexico City
The Mercado de Medellín feels like an open-air market stuffed inside an aircraft hangar. Whole baby sharks sit on ice, arranged artfully among freshly caught shrimp and starfish. Stall shelves are covered with neatly arranged apples, watermelon, plantains, and cartons of strawberries—the same brand I buy back home in Wisconsin. An entire wing is dedicated to flowers: fiery red lirios (lilies) and delicate gipsófila (baby’s breath).
The market is a cross-section of Mexico City culture, along the intersection of the traditional Roma Sur and hip Roma Norte neighborhoods. During the week it’s a sleepy, sensible grocery store. Saturday mornings are a different story.
By mid-afternoon on Friday, I had seen the carnitas vendors already beginning to set up: sharpening knives, wiping down gleaming metal workstations. This is what I’ve been waiting for all week.
“Si si si! Gracias…” I say, accepting the most succulent shard of meat I’d ever seen from the vendor’s outstretched hand.
“Dos tacos, por favor.”
No need to specify what type; there is only one. The carnitas are cooked on a steaming spit. It’s then chopped up fairly fine, and lovingly portioned onto two corn tortillas. The tortillas are fresher, and more substantial, than the papery rounds I’m used to getting in the Midwest. So instead of doubling up, I can split the carnitas among them to make four tacos.
I spoon on salsa verde, one taco at a time. There are the ubiquitous little dishes of chopped onion, cilantro, and lime wedges on the table, too. Mexico City has taught me to appreciate limes.
The vendor bustles back over, asking how everything is, and hands me a crispy piece of chicharrón, deep-fried pork rind, free of charge.
“Mucho gusto!” I say with enthusiasm. This is a rather formal way to say “pleasure to meet you.” But I think he got my point.