Carnitas Don Pedro making Mexican delicacy for 30 years

CHICAGO (WLS) -- Many people will celebrate Mexican Independence Day with traditional dishes made just for the day, as good a time as any to pick up some carnitas and you can treat yourself to some serious pork at a Pilsen legend.

It all starts with pork. Entire pigs, actually; cut into pieces then boiled in pure, rendered pork fat for hours, after which point they're transferred to a large bin up in the front window at Carnitas Don Pedro, where they've been making the namesake fried delicacy for more than 30 years.

"Carnitas is pork heaven. It's deep-fried pork in its own fat; it's a slow process that takes anywhere between two and three hours and the end result is salty, meaty goodness," said Eduardo Duarte, whose father started Carnitas Don Pedro.

Chopped to order, you can get them in tacos or by the pound. Each order will contain a little bit of everything: ribs, loin or shoulder - the firm bits - plus the odd bits, or "soft" meat - what would pass as chitlins on the South Side - except at Don Pedro, the pork is just the beginning. It's the treasure trove of condiments that make carnitas truly special.

"Traditionally it's a weekend thing where people come in Saturdays or Sundays and try to enjoy something traditional to bring the family together," Duarte said.

They come together over stacks of warm, corn tortillas, fresh limes, pickled jalapenos, cilantro and finely-chopped white onions. Also, chicharrones, or hard-fried pork skins, which you crush up to add little bits of crunch to your tacos. Add a homemade squirt of red or green salsa, and you've got a taste of Mexico in your hands.

"Carnitas is generally a nice way to bring everybody together before they start cooking for the holidays and it's just a way to get everybody together," he said.

Carnitas Don Pedro

1113 W. 18th St.

312-829-4757