Don Pedro's carnitas are the heart of the operation. Large copper pots of pork simmer in the back kitchen for hours until the meat is fork-tender and falling apart. Diners order by weight (half pound minimum) and choose their preferred ratio of light and dark meat or a mix. The pork is remarkably moist and seasoned perfectly without being over-salted.
Tips from diners
Order a half pound for a solo lunch—it feeds one person and costs around $6. Full pound feeds two hungry people.
Come Monday at 1pm for zero wait. Weekends have lines out the door but move quickly.
Show up before 11am on weekdays to avoid selling out—the kitchen sometimes runs low by mid-afternoon.
Individual carnitas tacos are built to order with meat from the pot, topped with finely chopped white onion and cilantro. The tortillas are warm and soft. Most diners eat four or five before feeling satisfied.
Tips from diners
Order at least three but expect to want more—they're small and addictive.
The guisado is a stewed meat dish with a rich, reduced sauce—available only Monday through Friday. The preparation is traditional and hearty, served in a soft tortilla. Each taco is priced at $3.50.
Tips from diners
The guisado is only on weekday mornings—come before 1pm if you want to try it, as it often sells out.
The chicharrones at Don Pedro arrive as a pile of freshly fried pork skin, still warm and crackling. You see them being chopped and stacked at the counter before service. They arrive automatically with any pound order as part of the meal setup.
Tips from diners
Chicharrones come automatically with your carnitas order—use them to scoop extra salsa or eat straight as a snack.
Menudo arrives as a warming, complex soup with tender tripe and hominy in a savory broth, traditionally served on weekend mornings for $14.99. It's comfort food built to cure and satisfy.
Tips from diners
Only served Saturday and Sunday mornings—order this if you want to go full traditional Mexican breakfast.
Don Pedro Carnitas opened in Pilsen over 30 years ago and has become the go-to spot for authentic carnitas cooked in massive copper pots visible from the counter. The operation is straightforward: order by the pound, choose your cut ratio, and the kitchen sends you out with tender, perfectly seasoned meat alongside chicharrones, salsas, and fresh tortillas. Most customers order family-style to go on weekends when the line wraps around the block.
Arrive early on weekends or go mid-week—Saturday and Sunday mornings have lines wrapping around the block, but the line moves fast.
This is cash-only—bring bills or use the ATM nearby. They don't take cards.
Order family-style by the pound rather than individual tacos—you get better value and the full experience of the meal.
Call ahead (312-666-9878) if you're ordering a large amount or want to ensure availability at a specific time.
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