Chef Maria Escobeda
If there’s one dish that Chef Maria Escobedo says everyone gets excited about – it’s tacos de carnitas.
These aren’t your average tacos. Think melt-in-your-mouth pork, simmered slowly in lard with citrus, herbs, and spices, then crisped to golden perfection and tucked into warm tortillas. It’s a dish that comforts and celebrates all at once—and it’s deeply personal.
Before she took over the reins at Highlands Burrito, manning the stoves and reinventing the menu to reflect the authentic recipes of her homeland of Mexico, Maria Escobedo was a little girl in Michoacán, piling into the kitchen with her family after church, drawn by the scent of something rich and slow-cooked.
“Carnitas were always a reason to gather,” she says. “Everybody would get excited.”
Carnitas (or “little meats”) are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Escobedo’s version, its luscious fat cut beautifully with bittersweet orange juice, pays homage to the style made famous in Michoacán, the state in west-central Mexico where she grew up.
There, carnitas are often slow-cooked in giant copper pots – rich, rustic, and meant to feed a crowd. The braising liquid, infused with orange, garlic, earthy oregano, cinnamon, and bay leaf, imparts deep, savory flavor as the pork cooks. It’s minimal on effort, maximal on flavor. The meat can be made ahead and finished under the broiler or in a hot skillet for that signature crispy edge.
At Highlands Burrito, where Maria Escobedo leads the kitchen with pride and purpose, carnitas are just the beginning.
Best-selling specials like Quesabirria – street tacos filled with slow-cooked beef and melted cheese – fly out the door, along with hearty Mexican bowls and rotating hits like Camarones a la Diabla and Acapulco Fish, made with tilapia, chipotle, beer, and spices.
Indeed, since joining the Old Edwards family of restaurants, she’s been on a mission to deepen her guests’ understanding of true Mexican cooking by introducing indigenous recipes and the rich, layered flavors of her homeland.”
The results speak for themselves – Highlands Burrito is busier than ever, now open until 8:00 P.M. on Fridays and Saturdays.
Still, the carnitas remain a cornerstone.
“The seasoning is everything,” Maria says. “If you change it, it’s not the same.”
So she doesn’t – and you shouldn’t either.
Maria Escobedo’s Tacos de Carnitas
Serves 6
Ingredients:
500g lard (about 2¼ cups)
1 liter water (about 4¼ cups)
1 kg pork shoulder or pork butt, cut into large chunks
Juice of 1 orange
1 bay leaf
1 pinch black pepper
2 pinches coarse salt
½ tsp dried thyme
½ tsp dried marjoram
1 yellow onion, finely chopped
Fresh cilantro, chopped (to taste)
Lime wedges, for serving
Corn tortillas, warmed
Your favorite salsa or hot sauce
Instructions:
1. In a large, heavy pot over medium heat, combine the lard and water. Stir occasionally until the lard melts and the mixture is fully combined.
2. Add the pork to the pot along with orange juice, bay leaf, pepper, salt, thyme, and marjoram. Stir to coat the meat evenly.
3. Reduce heat to low and simmer uncovered for about 1 hour and 15 minutes, or until the pork is very tender and beginning to brown. Stir occasionally.
4. Remove the pork and let it drain. Discard the cooking liquid or reserve a little to drizzle over the pork for added flavor.
5. Chop or shred the pork into bite-sized pieces. For extra crispiness, broil briefly or sear in a hot skillet.
6. To serve, fill warm tortillas with pork, then top with chopped onion, cilantro, and a squeeze of lime. Add salsa to taste.
Make Ahead Tip: The pork can be cooked a day in advance and stored in its braising liquid. Reheat gently and finish under the broiler or in a skillet before serving.
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