
14

"A beloved Inglewood staple, this spot specializes in slow-cooked Michoacán-style carnitas served as tacos, nachos, or traditional plates piled high with rice and beans, salsa, and pico de gallo; owner Gustavo Chavez cooks up to 220 pounds a day. Weekends add carne en su jugo with pinto beans and blistered scallions, and the chilaquiles use tortillas from Boyle Heights’ Tortilleria de Bajio; all combo platters stay under $20. Must-try dishes: chilaquiles, carnitas platter." - Rebecca Roland