from the kitchen to the cazo
Blog
Stories, guides and recipes. What we learned in 28 years making carnitas in Monterrey.
· 4 min read
How much carnitas should you order per person?
Don Hugo's rule: 150 to 180 grams per person, about 6 people per kilo. A table by number of guests and which package to order.
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· 5 min read
Carnitas cuts explained: leg, shoulder, ribs, maw and flank
Leg, crispy skin and shank at $580 per kilo; shoulder, ribs, maw and flank at $640. Which part of the pig each cut is and what to order first.
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· 6 min read
Don Hugo's stories: the customers who have come for 28 years
From the first customer my dad flagged down on the street, to the neurologist who orders five guacamoles for the grandkids.
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