In early May we celebrate Cinco de Mayo with margaritas and our favorite Mexican dishes. However, the enjoyment of amazing Mexican food doesn’t have to end there! All year Fajita, Taco and two Adobo seasonings are available along with all types of chilis and epazote.

For this year’s Apron Gala at the North Market we made pork butt carnitas. They were smoked for 12 hours, then put in the oven to braise at 200 for another 12 hours in beer.

Our entree for the Apron Gala

We served it with all the toppings, too! Pico, cilantro, jalapeno, onion, caso fresco and creme fraiche infused with ancho.