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.
A substantial sandwich-style meal served on a bolillo roll or telera bread, packed with carnitas, avocado, salsa, and other ingredients. The exact preparation varies but it's hearty and satisfying—a more substantial option than tacos.
Carnitas Ramirez is the focused younger sibling to Taqueria Ramirez in Brooklyn. Opened in June 2024 by Giovanni Cervantes and Tania Apolinar at the former Café Cortadito space, this restaurant is a pork party where every cut has a purpose. The name isn't hyperbole—they truly serve carnitas of every type: cabeza (head), buche (stomach), lengua (tongue), trompa (snout), oreja (pig's ear), and more. Each part is slow-simmered until it's tender, then served in warm corn tortillas with lime, onion, and cilantro. Crispness and simplicity define the experience.
First time with carnitas? Start with lengua (tongue)—it's the most approachable. Then try cabeza. Work your way up to the more adventurous cuts like buche or trompa.
Five tacos will cost you $25. Order a mix of cuts—you can share and taste different preparations. This is excellent value for high-quality pork.
Always add the $1 for chicharrón topping. The salty, crispy pork skin is worth the extra dollar and transforms the taco.
Carnitas Ramirez is open Friday-Sunday only. Plan accordingly. Friday and Saturday nights get busy after 7 PM; arrive early for less wait.
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