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" ... For additional starter ideas, guest can choose appetizers of octopus carnitas, a grilled beet salad, Colombian empanadas, or Roberto’s enchiladas (named after line cook, Roberto Martinez.) The entrees are fairly simple and include seabass, arbol spiced chicken and a perfectly cooked steak with chimichurri sauce. All meals are served with a selection of homemade Mexican salsas created by line cook Lucero Gutierrez using recipes from her great grandmother. Our table was particularly fond of the steak and an unusual Peruvian rice dish that is studded with vegetables and duck confit. Churro waffles with dulce de leche are the perfect way to end the meal. ... "
" ... Make no mistake: she is not kicking back with Cosme’s duck carnitas. She works 12 hours days, sleeps for five-to-six hours and still has time to party. ... "
" ... Of course good tacos don’t hurt the equation either. This is Southern California, after all. The edible fare here is equally as truncated as its drinkable counterparts. Street food style; pork carnitas, chicken tinga, and a vegetarian blend of sautéed potatoes and papilla chile. Wrapped in heirloom corn tortillas, they’re designed to be efficient for consumption in the crowd. Be prepared to brave them here—the footprint comfortably seats no more than two dozen. ... "
" ... Our first is a traditional carnitas that takes three days to make. The first day we trim the pork butts and render out all the extra fat to make a flavorful manteca or pork lard. We then marinate the pork overnight in sugar, salt, dried Mexican oregano, and orange juice. We cook it in its own fat the next day and let it cool for one more night in that same manteca. The final day is when we heat it up and finish it in small batches on the flat top. ... "
" ... Quick: Name a U.S. city with an incredible taco scene. Chances are you landed on somewhere like Los Angeles or San Antonio, famous for raising the humble taco stop to destination-worthy status, but it’s unlikely you thought of Kansas City, Kansas. Unless you live there, in which case this is a no-brainer for you, you probably didn’t realize that KCK is the true taco capital of the United States. Home to more than 50 taco spots, many of them family businesses, the “Heart of America” is a diverse city with no ethnic majority and a population that is more than 25% Latino- or Hispanic-identifying, most of which can be traced to Mexican origin. Unlike other U.S. cities, Kansas City’s Mexican population comes from nearly all of Mexico’s cultural regions, which means KCK doesn’t specialize in carnitas, mole or sopes, but is home to masters of all Mexican dishes. If you can find it in Mexico, there’s a family in Kansas City serving it today. With dozens of taquerias, restaurants and markets to choose from in one small city, it could be overwhelming to tackle this taco wonderland without a little direction, so here’s your quick-start guide on where to begin in Kansas City, Kansas, America’s true taco capital. ... "