Omar S.
Yelp
I like Carnitas Las Michoacanas just fine. Follow my lead and you will like it, too.
Try the pozole rojo. It's flavorful without being over-spiced, and it's loaded with hominy and scruffy meat by-products, as is appropriate. Trompa - or snout - has a particularly entertaining chew. Oh, come on... close your eyes and eat your pozole. No one ever died from trying something new and different. Well, wait... they have, I suppose, but you won't, not in this case.
And when you do (eat, that is, not die), bear in mind that at Carnitas Las Michoacanas, some - not all - of the customary condiments are available for one's pozole, and that what's offered isn't offered all at once, which leaves the diner to rise and walk to the counter, to ask for what's missing.
When you return to Carnitas Las Michoacanas - and you will be back - enjoy some tacos de chicharron prensado - tortillas filled with bits of pressed fresh-cooked chicharron that surprise with bursts of spice and flavor and God-only-knows-what-*that*-was. Then have a bowl of deep-fried chiles de arbol, tossed in salt. The prensado, I've had better at other places, but this one isn't bad. The chiles are my new favorite snack food.
Of course, you can't come to Carnitas Las Michoacanas and skip the house special, carnitas, which, frankly, is the best reason to visit this place.
So walk in, buy an absurd quantity of fried pork (actually, done right, carnitas is essentially pork confit, which sounds a lot cooler than "fried pork", but we ain't fancy in this part of town), and go home to your loved ones bearing pork and tortilla and beer you purchase elsewhere.
Because... these folks don't do service or side dishes or alternative preparations - or alcohol sales, or credit cards, for that matter - but they do know how to fry pork.