Nuevo Taco

Menu Part: 
Cuisine Type: 

Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of the “full flavor and freshness of our recipes and that they have the option to choose how they would like their taco to be complemented,” says Anthony Coschignano, director of dining services. Students can tailor their dishes by choosing the protein (pork, chicken or flank steak) and toppings. 


Nuevo Taco
Yield: One portion
1.2 oz. selected protein (pork carnitas, marinated chicken, flank steak), recipes follow
1 6-in. flour tortilla
1 oz. finely shredded Mexican cheese
¼ oz. shredded lettuce

Nuevo Pork Carnitas
Yield: 33 pounds (440 1.2-ounce portions)
40 lb. boneless natural pork butt
2 ½ gal. Nuevo Pork Carnitas Marinade (recipe follows)
1 10# can pineapple chunks

Nuevo Pork Carnitas Marinade
Yield: 2.5 gallons (320 1-ounce portions)
2 lb. red chili, seeded
½ gal. salad oil (olive or mixture)
1 gal. 100% pineapple juice
3 lb. peeled garlic
¾ gal. distilled white vinegar
4 tbsp. no-added MSG chicken base
2 tbsp. course kosher salt
2 tbsp. black pepper
1 lb. fresh cilantro


  1. Warm tortilla on flat top. Assemble per customer request.
  2. Serve with pico de gallo, tomatoes, sour cream and corn salsa. 

Nuevo Pork Carnitas

  1. Place pork in container. Cut each pork butt into four pieces.
  2. Submerge in marinade. Cover tightly, label and date and place in refrigerator for at least 6 hours, preferably overnight.
  3. Remove pork from marinade and place in roasting pan.
  4. Pour pineapple chunks with juice evenly over pork. Cover with plastic and foil tightly to retain steam.
  5. Cook at 350°F, until internal temperature reaches 155°F. 
  6. Remove from roasting pan and shred for service.

Nuevo Pork Carnitas Marinade

  1. Combine all ingredients and mix until smooth.
  2. Label and hold for use in refrigerator. 

Recipe by Valparaiso University (Indiana)

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