Carnitas El Artista
Mexican restaurant · North Inglewood ·
Michoacán-style carnitas, chilaquiles, tacos, burritos, fresh salsa
Michoacán-style carnitas, chilaquiles, tacos, burritos, fresh salsa
"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
"The name of the game at Carnitas El Artista in Inglewood is the Michoacan-style carnitas—tender, slow-cooked pork that’s nicely charred along the edges. Although commonly made with pork shoulder, Carnitas El Artista also offers carnitas with everything from pork stomach and chicharron to lengua and cabeza. Whether you go with tacos, a torta, burrito, or quesadilla, you’ll catch aromas of garlic and lime rising from the caramelized meat on your plate. It's impossible to imagine a more memorable carnitas experience within a two-mile radius of LAX." - cathy park, brant cox
"The name of the game at Carnitas El Artista in Inglewood is Michoacan-style carnitas—tender, slow-fried chunks of pork that are beautifully crisp and bronzed along the edges. You’ll find excellent pork shoulder carnitas at this father-and-son operation, but El Artista also goes whole hog by mixing in other cuts, from pork ribs and chicharron to lengua and cabeza. Whether you go with their hefty tacos, a torta, burrito, quesadilla, or a big plate of chilaquiles topped with a fried egg as your carnitas vessel, you’ll catch serious aromas of garlic and lime rising up from the juicy, caramelized meat. For our money, you won’t find a more memorable carnitas experience west of the 110." - garrett snyder, sylvio martins, cathy park
"Carnitas El Artista is a standby for outstanding carnitas, served in tacos, burritos, and more. Owner Gustavo Chavez prepares the meat in the early hours of the morning, sometimes starting at 3:30 a.m. First-timers should get a two or three-taco plate, served Michoacán-style with rice and beans. If arriving earlier in the day, go for the chilaquiles, one of the best breakfasts in town. It’s better to get here on the early side, regardless, before the most popular dishes sell out." - Mona Holmes
"Carnitas El Artista is a standby for outstanding carnitas, served in tacos, burritos, and more. Owner Gustavo Chavez prepares the meat in the early hours of the morning, sometimes starting at 3:30 a.m. First-timers should get a two or three-taco plate, served Michoacán-style with rice and beans. If arriving in the morning, go for the chilaquiles, one of the best breakfasts in town. It’s better to get here on the early side, regardless, before the most popular dishes sell out." - Eater Staff