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"Run for decades by Romulo “Momo” Acosta, this Guanajuato-style carnitas operation slow-cooks pulled pork in a copper pot for hours to create a confit-like stew with deep, unmatched flavor. Patrons can specify cuts—skin, belly, shoulder—or opt for the combination cheekily called “aporkalypse,” and the tangy pickled chile is recommended as the perfect accompaniment." - Esther Tseng