I'm not sure what you mean by "lard is processed so the bacon flavor isn't there." Bacon processed much more than lard; the bacon flavor comes from curing and smoking the meat. Lard is simply rendered pork fat and doesn't have much flavor. I use it in pie crust and tamales.Bacon fat should be individually registered as a Food Group[emoji2]
Lard comes from pig fat, but it´s processed, so that extraordinary bacon flavour is not usually there.
I don´t think there´s a substitute; the flavour profile is unique. I suppose you could use beef fat, but that would taste of beef.
The last time I was in Mexico City, the street vendors ( and there are hundreds of them) generally used bottled vegetable oil. The flavours of the tacos, burritos and tostadas probably depended more on the condiments and salsas which were added, rather than the oil.
Still, any time you cook bacon, you could save the fat for another occasion.
Where did you read that? I don't think bacon is a major ingredient in Mexican cooking. Corn oil is a traditional cooking fat; lard came along with the Spanish and is also used for cooking.I just read that Mexican food tastes so good because they fry their meat in bacon grease. I don't see bacon grease for sale on the shelf so what comes closest? Lard?
Perhaps I should have been more precise. Bacon fat and lard come from the same animal; but not all bacon is smoked. The curing process is basically salt, nitrates and perhaps other seasonings - but I´m not sure if that really intensifies the flavour of the meat or simply helps to preserve it.I'm not sure what you mean by "lard is processed so the bacon flavor isn't there." Bacon processed much more than lard; the bacon flavor comes from curing and smoking the meat. Lard is simply rendered pork fat and doesn't have much flavor. I use it in pie crust and tamales.
I just read that Mexican food tastes so good because they fry their meat in bacon grease. I don't see bacon grease for sale on the shelf so what comes closest? Lard?