Last month Slow Food minded folks from San Diego and Mexico gathered together for an unforgettable evening in the Valle de Guadalupe. MEAT San Diego, Chef Javier Plascencia and La Cocina de Doña Esthela joined forces to present “A History of Carnitas”. Attendees enjoyed live Norteño music, wines from Hacienda la Lomita, beer from Agua Mala and of course a whole pig carnitas cookout. The chefs prepared the carnitas in the traditional fashion, utilizing the whole pig which was locally raised in San Diego. A portion of the proceeds of the event will go to support sending Slow Food Urban San Diego’s official 2015 Slow Meat delegate to Slow Food’s Slow Meat conference in Denver, Colorado. This delegate will bring back knowledge learned at the conference and help find ways to make positive changes in San Diego’s meat industry and culture. Fore more of the delicious details on the evening check out Chef Javier Plascencia’s video recap!