Introduction to Resident Taqueria
Creativity is tucked into every corner of the menu at Lake Highlands restaurant Resident Taqueria, but its specials are where you can really see chef-owner Andrew Savoie and his team at their most unbridled, unfettered selves. They manage to strike a fine-tuned balance between tradition and their own thing, as the pork rib carnitas currently on the restaurant’s menu demonstrate.
Traditionally, carnitas is made of pork slowly braised in its own fat until tender and shreddable, then it’s crisped. At Resident, pork ribs are used instead of pork shoulder and the braised, crisped meat is served on the bone as a build-your-own taco set up.
Chef and owner Andrew Savoie, who opened Resident Taqueria a decade ago, holds a plate of his pork rib carnitas.
Anja Schlein / Special Contributor
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The Creation of Pork Rib Carnitas
Savoie said he first made this version of carnitas several years ago and recently added it back to the menu as a seasonal shared plate special.
“Anything cooked in its own fat is pretty good,” he said. “I thought, why not do pork ribs for it? It’s taking inspiration from a Mexican dish and playing with it.”
The pork ribs, about 14 ounces worth with the loin attached, are cooked low and slow for 12 hours in water, orange juice, manteca (pork fat), sour orange, cumin, Mexican oregano, garlic, salt and black pepper.
Resident Taqueria’s pork rib carnitas are braised for 12 hours in manteca (pork fat), sour orange juice and aromatics.
Anja Schlein / Special Contributor
Deviation from Tradition
It’s at this stage Resident’s carnitas deviate from tradition. Instead of being shredded, the ribs are put in a deep fryer for three to five minutes to crisp the outside. They’re then briefly sautéed in salsa macha.
Resident’s salsa macha is made with dried chiles, raw almonds, pepitas, sesame seeds and garlic in canola oil. This last step of sautéing the ribs in the salsa macha, along with a bit of lime juice and agave, essentially glazes them in a sweet, tart, smoky, slightly spicy pan sauce packed with texture.
