Should you tire of the award-winning, accolade-garnering Michoacán-style carnitas, you can now have ceviche and seafood tostadas. The chile-laced pulpo was tender and tasty, and the tilapia ceviche was fresh and bright. But, of course, we also had to have the real-deal carnitas, mouthwatering and silky. Our only complaint is we always run out of the hand-made corn tortillas before we run out of meat, and the kitchen is just too busy to sell us more. So be warned, parcel out the tortillas. Outdoor picnic tables and new indoor seating (still not air-conditioned but, hey, it’s the Southside) maintain the food-truck style. On both Esquire’s and Bon Appétit’s best lists, this simple place is more than meets the eye.
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All you need are . . . carnitas.