"Mixta torta If you love tender, slow-cooked carnitas as much as we do, then there’s a good chance you’ll agree that no one does it better than Carnitas El Momo. Pork belly, pork shoulder, and pork skin are all on the menu, but the move is to order all three (the “mixta”) in the form of a torta. The gelatinous, chewy skin plays perfectly with the shoulder and fatty belly that come dripping in juices. All of it goes into a soft bolillo roll with onions, cilantro, a dash of salsa roja, and plenty of that brown cauldron sauce." - the infatuation los angeles crew
@TheInfatuation
