• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla logo

  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
menu icon
go to homepage
  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
search icon
Homepage link
  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
×
  • Tejocotes, also known as Mexican hawthorn, in a blue and white ceramic bowl over a white marble countertop
    What are tejocotes?
  • Avocado, queso fresco and fresh salsa verde are served inside a blue and white ceramic talavera molcajete atop a table at a restaurant. There is a spoon inside the molcajete.
    What to eat at El Cardenal in Mexico City
  • La Gruta Ehden: A Taste of Lebanon in Mexico City
  • How to make a Day of the Dead altar
  • jicama: top left peeled, top right sliced, bottom right whole jicama, bottom left jicama sticks
    What is Jicama?
  • red chamoy Gushers on a piece of parchment paper sprinkled with Miguelito chamoy powder
    How to Make Chamoy Gushers
  • tomatillos in their husks inside a white ceramic colander on a white and gray marble countertop
    What are tomatillos?
  • Peach ring gummies covered in chamoy and Tajín
    Chamoy peach rings
  • mexican pan de anis in a square pan
    How to Make Pan de Anis
  • Sugar Crunch Rosca de Reyes
  • Polvorones
  • Atole de nuez

Wordless Wednesday: The Best Carnitas in Mexico

Published: Feb 9, 2011 by Maura Wall Hernandez · This post may contain affiliate links · 10 Comments

  • Share
  • Tweet

When I dream about carnitas – and yes, I do dream about carnitas – this is the place where I'm always eating. This little hole in the wall has the best carnitas in Mexico City, if not in the entire country, according to José.

I'm not about to challenge his ruling (after all, he is the king of carnitas), and though I've not eaten them in every state yet, I will say that Rincón Tarasco has the best carnitas I've ever eaten in my life.

Be sure to get there plenty early, though, or else risk them having nothing left but riñones. They're only open until they sell out of everything and then they close to prepare for the next day all over again.

Those truly dedicated to their carnitas know to show up around 10 a.m. to have the best pick of available meat. They're closed on Tuesdays.

VISIT RINCÓN TARASCO:

Av. Martí No. 142 K
Col. Escandón
Distrito Federal, México

  • Where is your favorite place in Mexico to eat carnitas?
1

More Mexico City

  • The ultimate guide on what to eat and drink, and how to order, at El Charco de Las Ranas in Mexico City via theothersideofthetortilla.com
    What to eat at El Charco de las Ranas in Mexico City
  • What to order at Enrique in Mexico City via theothersideofthetortilla.com
    What to eat at Enrique in Mexico City
  • What to eat at Xanat Bistro and Terrace in Mexico City. See more dishes from this restaurant and get more Mexico City dining recommendations at theothersideofthetortilla.com.
    Lunch at Xanat Bistro and Terrace in Mexico City
  • Mexico City's Angel de la Independencia
    Mexico City in watercolors

Reader Interactions

Comments

  1. Marcela says

    February 09, 2011 at 11:14 am

    Yummy! Carnitas!
    I love little family owned places like this...they always have the best food!

    Reply
  2. Dariela says

    February 09, 2011 at 11:15 am

    I love little hole places!!!!

    Reply
  3. Maybelline @ Naturalmente Mamá says

    February 09, 2011 at 12:44 pm

    I have no idea what carnitas are, but I'm sure they taste very good.. When I go back to my country I usually go to places like that one..! =)

    Reply
  4. Roxana A. Soto says

    February 09, 2011 at 1:07 pm

    Dios mio!!! Ahora muero por comer carnitas!!! Qué rico!!!

    Reply
    • Maura Hernandez says

      February 14, 2011 at 12:58 pm

      After I posted this, I was craving them, too! Even my mom inquired about when I was going to bring carnitas with me the next time I visit her in the suburbs!

      Reply
  5. Tracy says

    February 10, 2011 at 8:43 am

    I love that photo.

    Reply
    • Maura Hernandez says

      February 14, 2011 at 11:14 am

      Thanks, Tracy. One of the things I love about the place is that the clientele is very diverse. You can see everyone from construction workers to business men stopping in for a taco, eating side by side.

      Reply
  6. Gabriela says

    February 10, 2011 at 2:22 pm

    'Nitas! I hope I get to visit D.F. soon to eat some of these. Do they sell the meat by the pound to go or are they served as tacos?

    Reply
    • Maura Hernandez says

      February 14, 2011 at 11:10 am

      Gabriela, if memory serves me, I believe you can buy both meat by the kilo to go or eat them as tacos at the modest little picnic table they have inside. But don't be fooled by the checkered plastic tablecloths and wobbly stools - the carnitas (and the salsas) here are spectacular!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

¡Bienvenidos!


Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

More about me

Paletas

  • Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via theothersideofthetortilla.com
    Moras con Crema Popsicles
  • How to make strawberry hibiscus popsicles via theothersideofthetortilla.com
    Strawberry hibiscus popsicles
  • Mangonada popsicles displayed on a cookie sheet
    Mangonada popsicles
  • How to make banana, chia and coconut milk popsicles. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com
    Banana chia popsicles
  • Mango cantaloupe and chile powder paletas from The Other Side of The Tortilla
    Mango cantaloupe paletas with chile powder
  • #Vegan fudge #popsicles made with avocado, raw cacao powder, coconut sugar and coconut milk. Get more #recipes from theothersideofthetortilla.com #paletas #receta #recipe
    Vegan avocado fudge pops

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Contact

  • Contact Me
  • Media Kit
  • FAQ

As an Amazon Associate, I earn from qualifying purchases.

Copyright © The Other Side of The Tortilla, 2009-2024