We have swine on our minds! After a colorful (and educational) pig butchering demo this weekend in celebration of Chihuahua Querida (a week-long celebration of the food and culture held in Chihuahua, Mexico), Chef Ian Kapitan (Alobar) broke down a Fossil Farms pig while Chef Zarela Martinez showed us how to make chorizo, carnitas, carne adobada, tamales, manteca, pickled pigs feet, and cueritos. Watch for tamales on the Jimmy’s No. 43 menu soon, accompanied by sauces such as red chili sauce and salsa verde and “masa” style tortillas from Tortilleria Nixtamal. We’re loving this basic Chihuahua ranch-style pig cooking!