Best Dishes at Carnitas Ramirez

Cabeza (head) carnitas are tender, gelatinous, and full of collagen-rich flavor. Slow-simmered until falling apart, the meat becomes fork-tender and absorbs the spices from the cooking liquid. Served in a warm corn tortilla with diced white onion, fresh cilantro, and lime wedges. This is nose-to-tail eating at its most authentic.

Lengua (tongue) is a delicacy in Mexican cuisine. When slow-simmered, it becomes incredibly tender and develops a subtle, slightly sweet flavor. The texture is smooth and melting. This is a gateway offal meat—approachable and delicious.

Buche (stomach) has a silky texture when slow-simmered. It absorbs the cooking flavors while maintaining a tender, almost creamy mouthfeel. Some diners find it challenging, but it's worth trying—it's entirely different from muscle meat.

Trompa (snout) is cartilaginous and gelatinous, with a unique texture that collapses into richness when cooked low and slow. It's an adventurous choice that reveals the depth possible in nose-to-tail cooking.

Add $1 to any taco for a layer of crispy crumbled chicharrón (fried pork skin). The salty crunch provides textural contrast to the tender, rich carnitas. This is how regulars order their tacos.