SAN ANTONIO - San Antonio’s new foodie culture is combining with authentic Mexican tradition to create a winning combination: Carnitas Lonja Restaurant.
Alejandro Paredes, former sous chef at Luke San Antonio, opened Carnitas Lonja earlier this year.
He wanted to create a restaurant that not only highlighted his culture, but stretched the culinary success of Southtown to the south side.
“Everyone is just taking out of the south side,” said Paredes. “Nobody is making something for them.”
Originally from Michoacán, Mexico, Paredes uses the same cooking style he grew up with to make the carnitas served at the restaurant every day.
The process starts at 7 a.m., and includes boiling cuts of pork in lard for hours in a large metal pot.
“I just wanted to bring the flavors of Michoacán (to San Antonio),” said Alejandro. “Not a lot of people have tried real carnitas.”
From the hand-made corn tortillas to the fresh guacamole, Alejandro and his two employees make the day’s food fresh each morning.
The food is simple and the passion is evident in their product. In my opinion, Canritas Lonja is what a San Antonio taco joint should be.
For more information on Carnitas Lonja, head to their Facebook page: https://www.facebook.com/Lonja17/
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