Flavorful and authentic dishes at Carnitas El Jesse

Jesús Flores opened Carnitas El Jesse in April this year, and since then, the culinary gem has been making waves with its mouthwatering carnitas.

Carnitas is a traditional pork dish known for its rich, savory taste and balance of tenderness and crispiness. It involves cooking the pork in lard, a method called "confit," at a low temperature for about four hours. This slow-cooking process renders the fat, making the meat juicy and flavorful.

"There's a lot of work that goes into preparing the meat, which is why the final result is so delicious," Flores explained.

Flores is an immigrant from Mexico. "I am from the state of Michoacán, and carnitas are a classic dish from there. Michoacán is known for its carnitas. The recipe I use is my own. The secret behind mine and why mine are so popular is that I make them with much love and care."

All the dishes on his menu are based on carnitas. "We make carnitas sopes, tortas and burritos. The best-sellers are chicharrones, and we have menudo on the weekends with fresh hand-made tortillas. The famous tacos dorados with pico de gallo and seasoned ground beef are also a big hit."

He said what he likes best about cooking is seeing his clients' smiles and seeing them leave content. Cooking is his passion, and he always pours his heart into it.

"My mother was a great cook, and I learned it from her. I inherited her skills as a chef. She taught me recipes, and others I created on my own."

Flores wakes up at 2:30 a.m. to get to the restaurant at 3 a.m. to cook, so that at 8 a.m., when he opens, everything is ready. "When people say your carnitas are good, they encourage you, and it takes away the tiredness," he said.

What began as a personal quest to fulfill his daughter's cravings evolved into a thriving business venture driven by the joy of sharing his homemade carnitas.

"I worked in the fields. I didn't have any money. My daughter would ask for restaurant food. Since I couldn't afford it, I would experiment with cooking and develop the versions she liked. It made me happy I was able to satisfy her. Then, I would make all kinds of Mexican foods that I would share with my neighbors who lived at the apartment complex where I lived. They would especially compliment me on my carnitas, which is how I got the idea to start selling them."

"First, people started hiring me on Saturdays to cater quinceañeras, baptisms, birthday parties, weddings and family reunions. Sometimes, I'd have three parties in a day. I'd cook all day, and people would come to my house and pick up the carnitas. Then, on Sundays, I rented a space at a market and would sell my carnitas there. With the money I earned, I could save and finally open my restaurant."

[BEGIN ITAL]Flores always has a smile on his face. He loves his business and his clients, and it shows. Visit him at 834 5th St. Hours of operation are 8 a.m.to 6 p.m., Thursday and Friday, 8 a.m. to 5 p.m. on Saturday and 8 a.m. to 4 p.m. on Sunday. To place your order and for more information, call 661-910-3721. [END ITAL]