Best Carnitas in Mexico City


IMG_5946Growing up in Mexico City I was always surrounded by amazing food and even more amazing tacos. But when it comes to tacos there were always some legends: who was the best? Who did this or that style better? I always heard about this joint that made the best carnitas in town: El Rincón Tarasco. The first time I visited the place I was a teenager and I fell in love with it. So for good all times I decided to go back and treat myself to some tacos.


El Rincón Tarasco
Av. José Martí 142
Col. Escandón
11800 México, D.F.

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The place is exactly the same as I remembered it. It hasn’t changed one bit. Somehow El Rincón Tarasco has found the way to stay old school in the most extraordinary way. The food is precious and it’s one of those places that closes when the food is gone. The restaurant itself looks a little bit sketchy but don’t be discouraged you are in for a treat at this  little hole-in-the wall with a huge reputation.


To begin my meal I had the taco dorado de sesos, that is the pork brain taco. I know some people may feel intimidated by the word brain but there is nothing to fear. The brains are perfectly cocked with epazote, tomatoes and onions and it tastes smokey, creamy and flavorful. This taco is deep fried at el Ricón Tarasco and I particularly love this because it adds that extra layer of crunchiness to the taco.


For my main meal I had the carnitas tacos. The carnitas at el Rincón are made Michoacán Style and they are its signature dish. The carnitas are pork that has been braised and slow cooked for hours. When it is ready the meat is so soft that it melts like butter in your mouth. The carnitas taco is a big hardy taco , you can easily make two tacos out of it and the carnitas portion is very generous. It is soft, salty, piggy and so tasty.


For my dessert I had the taco de Costilla (the rib taco). Yes, that was my dessert because the rib tacos are super special. This is an item that you can only get if you show up early enough since it’s one of the first items to ran out. The ribs are perfectly braised. You know crunchy on the outside but perfectly soft and juicy in the inside. They have a smokey flavor and the meat is so soft that it falls of the bone.  It is absolutely delicious and a most try if they have it available.

I was so happy to see that this place continues to be legendary. The staff was so friendly and accommodating and  the food was exactly as I remembered it: humble and just plain good, without a doubt it still has the best carnitas in town….


Dine, eat, cook, drink and eat some more! I’m originally from Mexico City and as love would have it, I met a gringo and moved to Los Angeles in 2005. Even as a kid I was always curious about food: the good, the bad and the ugly. There was always some new street food vendor, restaurant and good eats around my home. Food felt comforting and a natural thing to love and enjoy. When I moved to LA I quickly realized that the comida I loved so much was virtually impossible to find so my love for cooking was born. I recreated all the Mexican food I loved and missed. I even started baking. I grow my own vegetables and get the biggest pleasure of cooking with them. I absolutely love trying new restaurants and I am obsessed with churros. I look forward to sharing with you my recipes and my favorite spots in Los Angeles and Mexico. Besos!