You never know what talents people may have until you give them room to grow. Yanet Vazquez spent her life in the U.S. working in all the big brand kitchens, including Hometown Buffet, CPK, and BJ’s, to name a few. She performed every rudimentary task that faced her until she was let go during Covid.
Then came a development that would eventually allow us, the taco connoisseurs of L.A., the opportunity to taste her exceptional carnitas. All because Dirt Dog hired her, giving her a path to prep manager along with her own place to contribute in the kitchen.
Vazquez was born and raised in D.F., Mexico City, but spent most of her time with her mom and grandma, who come from Michoacán, the state that claims carnitas as its birthright. The recipe and technique behind Vazquez's carnitas are straight from Michoacán, as taught by her mother and grandmother. But she tells us that her carnitas sazón is pure D.F.
When asked what precisely that D.F. sazón is, or what’s different about it, she struggles to put it into words.