Mexican tortas are delicious, but messy. This sandwich, inspired by the same flavors, solves that problem by packing them all into a bread boat and pressing them under heavy weights until they form a single, intensely flavorful package with juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese.
'carnitas' on Serious Eats
Carnitas Michoacan in Lincoln Heights serves up tasty tacos beyond their namesake carnitas, and a plate of carne asada fries that's not to be missed.
Metro Balderas in Highland Park serves up weekend-only carnitas tacos that resemble the finest versions from Mexico City. The carnitas here runs the gamut from thin and crispy to rich and fatty.
There's plenty to love about the full carnitas experience you get down in Pilsen. But if you want to feel like you're eating in someone's dining room, Carnitas el Paisa offer that, with plenty of pork and lard to spare.
Carnitas is never easy to master, especially in a fast food setting. Yet, several chains offer the porky delight. Which makes the best version of carnitas tacos? We tried Chipotle, Qdoba, Wahoo's, Baja Fresh and Del Taco, and managed to emerge with a few tasty choices.
Walk into any of the most well-known carnitas places in Chicago, and you won't see a menu or be given a rundown of the daily specials. Instead, you'll be asked how many pounds of fried pork you want. Luckily, Carnitas Uruapan in Pilsen solves that problem by offering a carnitas taco on its everyday menu.
The meaty costillas had a satisfying crunch that made way to a meltingly tender center. The thin slivers of buche added a nice spring to each bite. And the cuero was simply lip-smacking: the scored strips of pork jello coated everything it touched with liquified collagen. Two days later, I'm still licking my fingers.
Though the truck is on the east side of Los Angeles, it has not succumbed to the "into it before it was cool" movement. I've been coming to La Estrella's truck since I first moved to Los Angeles four years ago, and they were parked in the same spot long before that. There was a line to order before I got there; there'll be one when I leave. This is why.
Nina Lalli takes you on a taco and torta hunt through Staten Island's Mexican restaurants.
The bar for tacos in Manhattan is not set very high, and the fish taco bar here is set even lower. So when the owner of Pinche Taqueria announced to the world that he was opening a branch of his Tijuana taqueria, in part to show other downtown taquerias like La Esquina how to make a proper fish taco, it sounded like a plenty plausible throwdown.