Carnitas Uruapan Restaurant

"The original location of Carnitas Uruapan, founded by Inocencio Carbajal, serves iconic Mexican dishes such as crispy carnitas, crunchy chicharrones, and tacos dorados. This location has been a staple in the community since 1975." - Serena Maria Daniels

"Pork reigns supreme at this essential taqueria. Due to its small dining room, there are often lines out the door so weekdays are the best bet for a quick lunch. The short menu stars crispy, tender carnitas that have been slow-cooked in fat for hours. Order it by the pound or get the lunch special and enjoy a half-pound of meat, tortillas, chicharrones, refried beans, a taco dorado, and a drink for $10.50. A second location is in Gage Park. Online ordering is available here." - Ashok Selvam, Eater Staff

"Chicago’s Mexican community and food enthusiasts worldwide flock to this longtime family-owned counter-service institution in Pilsen that celebrates all parts of the pig. Order carnitas by the pound at the front counter and settle into a table — if one is available — to craft your own individual tacos with a mix of salsas, tortillas, and beans, or order tacos, soup, and cactus salad ready-made. Prepare for lines and waits during peak weekend hours. There are two more locations." - Ashok Selvam

"You might have noticed that Pilsen has a lot of great carnitas spots and Carnitas Uruapan is another one of them. It’s been around since 1975, is consistently busy, and there are no signs it’s slowing down anytime soon. Eating a whole plate of carnitas here is likely to slow you down, though. In a good way." - adrian kane, alyssa reyes, veda kilaru, john ringor

"When it comes to tortilla pairings, pork is an absolute game-changer. And there’s no better example of this delicious duo than the mouth-watering dish known as carnitas.  Introduced by Hernán Cortés to what we now know as Mexico during the Holy Inquisition, eating pork was considered proof of being a Catholic. In modern Mexico, enjoying a carnitas taco is a different kind of ritual — one that is shared by Mexicans of all walks of life across time and space. Hailing from the state of Michoacán, the epicenter of Carnitas know-how, Inocencio Carbajal opened Carnitas Uruapan in 1975. With a third-generation Michoacano recipe, Carnitas Uruapan must be doing something right, as patrons keep coming back to order either one taco, a whole pound (or many), along with the traditional cactus salad, pickled chilis, chicharrón, or brain quesadillas. The lines were already long way before the story of this Chicago staple was featured in the third season of Netflix’s Taco Chronicles along with a few others on this list. But it’s not just about the food that draws people in. It’s about recreating the experience across generations. According to Inocencio’s son,  Marcos, who now manages the family restaurants, some Mexican customers bring their children for a carnitas experience akin to how their their grandparents enjoyed them. Also on the menu are difficult-to-find Michoacano tamales known as corundas. Made with two different masa types and stuffed with either queso fresco or swiss chard, corundas can replace a tortilla as a vehicle for the carnitas. The tamales are served with chile de árbol sauce, sour cream, and cotija cheese. While the Pilsen location is exclusively for take-out, the Gage Park location welcomes diners to eat in." - Brenda Storch, Eater Staff