Michoacán-style carnitas at their finest—pork butt (maciza) slow-roasted for hours in lard and its own juices until it shreds with a fork. The meat is silky and rich, with crispy rendered fat edges. This is the standout dish that makes people arrive at 9 AM.
Tips from diners
Arrive by 10 AM or risk finding nothing left. They sell out almost daily. The pork is gone by 1 or 2 PM most days.
This is authentic Michoacán carnitas—no shortcuts, no MSG, just pork cooked low and slow. Mouth-filling tender meat.
Pork shoulder (espaldilla) has more intramuscular fat than the butt, creating a richer flavor. Some regulars prefer this cut for its balance of tender meat and savory fat. When both are available, espaldilla offers a different character.
Tips from diners
Try both the maciza and espaldilla if available. The shoulder has more fat and a deeper flavor; the butt is leaner and tender.
Fresh tomatillo salsa with cilantro and jalapeño.
Tips from diners
The house salsa verde is excellent—bright, fresh, and cuts through the richness of the carnitas. Get extra.
Hand-made corn tortillas served warm, thick enough to cradle the rich carnitas without tearing. They're essential to the experience—the tortillas are made in-house and taste noticeably better than store-bought.
Tips from diners
The tortillas are so good they deserve mention. Hand-made, fresh, and warm—they don't need butter because they're already perfect.
A specialty—pork stomach (buche) slow-cooked until tender with a distinctive texture that's neither as soft as carnitas nor tough like tripe. It's rich and flavorful, a Mexican delicacy. Named 'Pedro Chávez taco,' this is for adventurous eaters.
Tips from diners
The buche taco (Pedro Chávez) is unique to Rincón Tarasco. If you're trying something new, this is a good entry—it's not too adventurous but distinctly different.
Rincón Tarasco has been run by the Zapien family since 1978 in Escandón, south of Condesa. They specialize in authentic Michoacán-style carnitas—slow-roasted pork butt and shoulder served with fresh corn tortillas, lime, and salsa. The secret is patience: meat cooked until it's fall-apart tender. They open at 9 AM and typically sell out by 2 PM. Arrive early, and come hungry.
This is a breakfast and lunch spot only. Open 9 AM to 4 PM (or whenever they sell out, usually 1–2 PM). Come early or go hungry.
Rincón Tarasco is known among locals as having some of the best carnitas in the city—competing with places that are more famous. It's a hidden gem in Escandón.
This neighborhood spot is where locals eat, not tourists. The family-run vibe and consistent quality have built a loyal morning crowd.
5–6 tacos and salsa run about 230–260 pesos. Excellent meat quality for the price. Arrive hungry because they don't last long.
Page last updated: