At eight years old Chef Frances Mullen was already cooking and whipping up meals like hamburgers and tuna sandwiches. By 13 she was making rice and beans and by 14 she created an entire Thanksgiving spread along with delicious homemade pies for dessert. Her mom taught her how to cook. “She used to make everything from scratch and I loved helping her and learning from her along the way," says Mullen. The memories of spending time with her mom in the kitchen are some of her favorite childhood memories. When her mom got sick, she took on the responsibility of making the three meals a day for her family. "The love of food was always there but it is the act of feeding someone, making a meal that they will love, and nourishing someone that I love most about cooking,” says Mullen. “The recipes aren’t really the important part. It's the love behind the meal. Everything I make is made with it.”
Here, Mullen is sharing her recipe for Panchitas Carnitas. It is a dish that she often made for her own children, who always requested it. “My kids are my number one fans and I love the happiness my food brings them,” she says. “You can use pork or chicken for this recipe that is then marinated in vinegar and spices and grilled for a flavorful tender protein often served with rice. It is quick and easy and everyone will love it."
Mullen opened Panchitas Kitchen because of the encouragement from her husband and her family. When thinking of what she would call her business, she decided to honor her grandmother and use her nickname “Panchitas.” “The biggest compliment I receive is after someone takes a bite of my food and says it reminds them of home,” she shares. “Food has that power to transport us back to our own nostalgic memories, to be comforting and filled with love.”
Panchitas Kitchen is available for events, catering and cooking lessons.
Panchitas Kitchen | 267.270.2043 | panchitas-kitchen.com
Panchitas Carnitas
Total prep time: 20–30 minutes
Servings: 3, approximately
Ingredients
1–2 pounds of boneless pork or chicken
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder
¼ tsp. oregano
1 Tbsp. white or red wine vinegar
¼ packet Sazón Goya (optional)
1 Tbsp. canola oil
Instructions
Cut meat into small bite-size pieces and remove all fat that is in excess.
Place meat in a medium mixing bowl and sprinkle with dry seasonings; mix together.
Add vinegar and mix until all seasonings and vinegar are incorporated. (You can set in refrigerator to marinate until ready to cook, but no longer than two days.)
Heat a flat skillet or griddle to medium-high temperature for about 2–3 minutes. Add canola oil to pan.
Add the meat and brown on each side for at least 10 minutes (or maximum 20 minutes) to make sure it is properly cooked.
Serve over rice or in tacos or alongside baked or mashed potatoes. Pick a side and enjoy!
Published as “Beyond the Menu” in the March 2024 edition of Lehigh Valley Style magazine.
