Carnitas Don Pedro
Mexican restaurant · Pilsen
1113 W 18th St, Chicago, IL 60608
Highlights
Authentic carnitas served with fresh tortillas and flavorful sides
Authentic carnitas served with fresh tortillas and flavorful sides
"Don Pedro has been in Pilsen for over 30 years, and clearly they’ve spent every day of those three decades perfecting their carnitas. This spot is small and very casual, and on the weekends you can expect a line out the door. Once you claim your table, order the carnitas platter, with pork that’s perfectly crispy from being fried in its own fat. It comes with tortillas and chicharrones, so keep making tacos until someone stops you and/or you can no longer move." - adrian kane, john ringor, veda kilaru
"The giant display of chicharron by the door is a good indicator of how you should be ordering at Don Pedro. The carnitas, chicharron (clearly), and brain tacos are all excellent—get the mixed plate so you can sample a bunch of stuff. There’s always a line, and there are only a few tables inside, so plan on stopping by for a quick lunch or dinner." - adrian kane, alyssa reyes, veda kilaru, john ringor
"Don Pedro has been in Pilsen for over 30 years, and we’re pretty sure they’ve spent every moment of those three decades perfecting their carnitas. This spot is small and very casual, and on weekends, you can expect a line out the door. The obvious choice here is the carnitas tacos, made with pork that’s fried in its own fat until perfectly crispy. But also make sure to get the tacos guisado, filled with a stew made from—surprise—pork. It’s messy and perfect." - adrian kane, john ringor
"Chicagoans can’t get enough of Carnitas, and those lucky enough to be in Pilsen can indulge in their very own themed taco crawl. Carnitas are the staple with a few other items, including cactus salad and brain quesadillas only on weekends. When it’s time to place your order, start by choosing your preferred meat (beginners might want to go with maciza) and then decide how much you want — orders are weighed by the pound. You will turn these carnitas into tacos with the complimentary condiments and tortillas. Lines are long particularly on the weekends. Consider getting there early to avoid missing out." - Brenda Storch
"Crispy, juicy carnitas have attracted Chicagoans to this Pilsen mainstay for four decades. The pork — cooked in rendered fat until it’s tender — is sold by the pound. From white and dark meat to ribs, stomach, skin, and even brain, every part of the pig can be had. Build tasty tacos with the warm tortillas, onions, cilantro, and salsa that come with each order but don’t forget to get some chicharrones too. On weekends, it’s extra busy so arrive early to avoid the long lines." - Ashok Selvam
