Carnitas Ramirez

SURTIDA

The perfect carnitas taco with bits of different pork cuts for lots of flavor and texture.

CHAMORRO

Shank: The front fore arm, can have some tendon. Very lean meat.

COSTILLA

Ribs. Juicy and lean meat, can have some cartilage.

MACIZA

Pork butt, close to the shoulder. Lean meat with a bit of fat.

CACHETE

Cheeks. Meaty, juicy and lean, can have some collagen.

BARRIGA

Pork belly. Half lean, half fat.

CARNUDO

Extra fried pork belly. Crispy outside, tender inside.

BUCHE

The stomach, with a firmer outer layer and a more tender inner layer.

CUERO

Thick pig skin. Very soft and gelatinous.

LENGUA

Tongue. Tender, juicy, and rich in nutrients.

OREJA

Ear. Tender outside, with crunchy cartilage.

TROMPA

Snout. More unctuous than other offal cuts, texture between cuero and oreja.

PAPADA

Jowl. Probably the fattiest but very tasty.

RABO

Meaty and full of fat, eats like oxtail but with more gelatinized cartilage.

NANA

Uterus: An exquisite, tender, almost silky offal.

SESADILLA

Brain served in a fried tortilla. Rich and tangy, the only taco served in this type of shell.

GORDITA DE CHICHARRÓN

Corn masa ball mixed with pork meat, pressed, fried in lard, then filled with homemade chicharrón prensado.

CHICHARRONES

Fried (in lard) pork skin. A perfect snack.

NOPALES DE MERCADO

Cactus salad with tomato, onion, cilantro, faba beans, serrano. A bright fresh add-on.