The Perfect Pair: Tepache and Carnitas

On our many journeys through Mexico, we noticed a pattern: wherever there was a carnitas, there was a cold barrel of Tepache nearby. This is not a coincidence. Carnitas — braised pork, slow-cooked in lard until it's pull-apart tender and golden at the edges — is one of Mexico's most beloved taco fillings. The dish is rich, savory, and deeply satisfying. Tepache, meanwhile, is tart, fermented, and sweet. The contrast is perfect. The acidity of the fermented pineapple cuts through the fat of the pork; the spice of the cinnamon and pepper in the Tepache echoes the warm seasoning of the carnitas. They were made for each other.

ABOUT CARNITAS

Legend has it that carnitas originated in Michoacán, a west-central state in Mexico — though Jalisco fans would dispute that. Like Tepache, there is no single agreed-upon recipe for carnitas. Families guard their "secret" versions fiercely. The core technique remains the same: a heavily marbled cut of pork (shoulder, belly, ribs) is heavily seasoned and slow-cooked in lard or oil for hours, often with the addition of orange slices or cola to help tenderize the meat. The result is a braised, pulled pork that melts in your mouth — served in tacos alongside cilantro, onions, pico de gallo, lime, and cheese. Carnitas translates to "little meats." It is arguable the most decadent of all taco fillings.

SERVE WITH: A cold De La Calle Tepache. Grapefruit Lime or Pineapple Spice are our top picks for this pairing. You're welcome.