Usually when I go to Mexico City's Jamaica Market, I will stop at one of the market restaurants for a bite to eat, and last week's visit to the market was no exception.
Many years ago, I was looking at Jamaica Market on Google Maps, and I was reading the reviews for some of the food counters. One place stood out for its many excellent reviews... "Carnitas Paty". The place serves two things... "tacos de carnitas" (braised, chopped pork) and "tepache", a refreshing beverage made from slightly fermented pineapple.
If you have read this blog over the years, you may recall that I have written about "Carnitas Paty" numerous times. If so, forgive the repetition.
The counter at "Carnitas Paty" is always busy, but I have always been able to find a seat.
I ordered a taco and a glass of "tepache". They always heap a lot of meat on the tortilla. It is garnished with chopped onion and cilantro. There are bowls of green and red salsa to spoon onto the taco.
The taco is so loaded, that I always spill a lot of the filling onto the plate when I fold it and try to eat it. The lady at the counter (I think it was Paty, the owner) asked if I wanted another tortilla. I said "yes" and I scooped up what was left on the plate.
I have written before, that, unless you are adventurous, you should ask for "maciza" when ordering "carnitas". "Maciza" includes the cuts of pork, such as shoulder, that we "gringos" are used to. Mexicans make use of every part of the animal, and you can order tacos of tongue, stomach, snout, ears, etc. Many argue that "maciza" is dryer and less flavorful than other parts, but this "gringo" is perfectly satisfied with more mundane cuts of meat.
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