Carnitas Ramirez

Carnitas Ramirez: The Ultimate Nose-to-Tail Pork Experience

In the bustling streets of New York City, hidden away in a small taco joint called Carnitas Ramirez, a culinary marvel is taking place. Join Brent Young, butcher and restaurateur, on the premiere episode of “Brent Meats World,” as he delves into the world of nose-to-tail cooking at one of the best taco restaurants in the city.

What sets Carnitas Ramirez apart from the rest is their unwavering dedication to using every part of the pig to create their flavorful carnitas. From the ears to the uterus, no part of the pig goes to waste in their kitchen. This commitment to sustainability and utilizing all parts of the animal is truly commendable in today’s food scene.

Young meets up with the owners, Giovanni Cervantes and Yvon de Tassigny, to showcase the intricate process of preparing the madre lard, frying the pork, and crafting their popular dishes. From the pig brain sesadilla to the gordita de chicharrón and maciza tacos, every plate at Carnitas Ramirez tells a story of tradition and innovation.

The flavors are bold, the textures are rich, and the experience is unlike any other. Carnitas Ramirez is not just a taco joint – it is a celebration of the art of butchery and the beauty of using every part of the animal to create culinary masterpieces.

So, if you find yourself in NYC and craving a truly unique and delicious dining experience, look no further than Carnitas Ramirez. Prepare to be amazed by the nose-to-tail pork creations that await you at this hidden gem of a restaurant.