With so many Mexican and Tex-Mex restaurants in The Woodlands area, it might be difficult to identify the difference between authentic Mexican and Texas flavors. Community Impact Newspaper has compiled a guide of flavors and cooking styles that distinguish Texas preferences from south of the border dishes.
Types of meat and cooking styles
Al Pastor Pork is marinated in chilies, spices and pineapple and slowly cooked on a vertical rotisserie. The style of cooking was developed in central Mexico and derived from the Lebanese dish, shawarma.
Barbacoa Similar to cooking barbecue-style, barbacoa is made by slow-roasting meat—traditionally whole sheep—in an underground pit covered with leaves. The dish is common in many parts of Mexico and the Caribbean.
Carnitas A term that literally translates to “little meats,” carnitas is made by slowly simmering pork in oil or lard until it is tender. The dish originated in western Mexico.
