Carnitas Ramirez

Barriga Taco

Pork belly. Half lean half fat.

Buche Taco

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

Cachate Taco

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

Carnudo Taco

Extra fried pork belly. Crispy from outside, tender from inside.

Chamorro Taco

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

CHICHARRONES

FRIED (IN LARD) PORK SKIN. PERFECT SNACK. MUST ADD LIME JUICE AND/OR SALSA IF ON THE SIDE. OR ASK IT AS “CRUMBLES” ON TOP OF YOUR TACO.

Costilla Taco

Ribs. Juicy and lean meat. Can have some cartilage.

Cuero Taco

Thick pig skin. Very soft and gelatinous. TIP: Mix this with a leaner meat

Lime

Pickled Carrots

Pickled Jalapenos

GORDITA DE CHICHARRóN

IMAGINE A CORN MASA BALL MIXED WITH PORK MEAT, PRESSED, THEN FRIED IN LARD. AFTERWARDS IS OPENED AND FILLED WITH MORE HOMEMADE CHICHARRóN PRENSADO.

LENGUA

TONGUE. TENDER AND JUICY. RICH IN NUTRIENTS.

Lengua Taco

Tongue. Tender and juicy. Rich in nutrients. TIP: Add chicharrón crumbles on top

Maciza Taco

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

NANA

UTERUS: AN EXQUISITE, TENDER, ALMOST SILKY OFFAL.

NOPALES DE MERCADO

CACTUS SALAD. HAS TOMATO, ONION, CILANTRO, FABA BEANS, SERRANO. A BRIGHT FRESH ADD-ON TO HAVE ON THE SIDE OR ON TOP OF YOUR TACO.

OREJA

EAR. TENDER IN THE OUTSIDE. CARTILAGE DOESN’T SOFTEN SO IT HAS A CRUNCH.

PAPADA

JOWL. PROBABLY THE FATTIEST BUT SO TASTY.

RABO

MEATY AND FULL OF FAT, THESE EAT LIKE OXTAIL. BUT MORE GELATINIZED CARTILAGE AND LESS MUSCLE MEAT.

SESADILLA

THE BRAIN IS SERVED IN A FRIED TORTILLA. IT’S RICH AND TANGY, AND THE ONLY TACO SERVED IN THIS TYPE OF SHELL.

Tortilla

Surtida Taco

The perfect carnitas taco. Bits of different pork cuts in a taco, so lots of flavor and texture.

Carnitas

Tacos de Oreja

TROMPA

SNOUT. MORE UNCTUOUS THAN THE OTHER OFFAL CUTS. TEXTURE IS SOMEWHERE BETWEEN CUERO AND OREJA.