Originally Posted by
TMOliver
Even today, every grocery/supermarket in parts of the US Southwest with substantial Mexican American populations will display lard prominently along side other fats/oils.
Unfortunately, in the US, much of the commercial lard is altered by extra hydrogenation.
But back to the OP - I really liked the recipe I had made, it didn't have the extra lard added, and I can't locate anything that is quite like it - it is an "I'll know it when I see it" kind of thing. But it was long enough ago that I really don't remember the particulars.