Basically every carnitas joint in Mexico claims they have the best carnitas. Who can blame them? To somebody, each place DOES have the best carnitas. One of my favorite places in Mexico City, El Venadito, is no exception. This restaurant, which is a neighborhood staple and has no other locations, has been open since 1950. Like many other places, they have a sign that says “super carnitas, las mejores de México.” I will say: They are pretty spectacular, and among my top choices when I’m craving carnitas in Mexico City. After all, what place could stay open for more than six decades with signs saying they have the best carnitas if they didn’t?

Although there’s a restaurant where you can actually sit down in the back, I prefer the charming, tiny curbside taco stand. The only thing separating me from Tomás—the taquero who has been there as long as anyone I know can remember—is a window that’s about five feet high with a counter on top, so I can watch my carnitas go from being chopped to tortilla, salivating while I watch.

I always order them the same way: Surtido, which is a mix of white meat, dark meat, other parts, skin and some crunchy bits of chicharron. Top it with fresh, raw salsa verde and it’s truly a heavenly taco. If you’re squeamish about eating certain parts of the pig, you can always ask for maciza, which is white meat only.

Sitting on stools, eating from humble plastic plates that are washed after each use and drinking a soda straight from the glass bottles, you’ll still feel as if you’re eating a five-star meal with the grace and care taken making each taco. To ensure availability, it’s best to go earlier in the day before they run out. Also avoid the rush on Sundays around 11 a.m., as there’s a church across the street and it can get crowded when Mass lets out. If you’re not familiar with the area, it’s in the South of the city, located just up the street from the glorieta where Universidad and Miguel Ángel de Quevedo intersect, and near Coyoacán.

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