Carnitas Ramirez
Mexican restaurant · East Village ·
Specializing in a dozen pork cuts, from snout to brain, with fresh salsas
Specializing in a dozen pork cuts, from snout to brain, with fresh salsas
"I have a hard time choosing what to order at this pork-focused second act from the Taqueria Ramirez team, so the surtida taco has become my best compromise: a little bit of everything that keeps me from overcommitting to all trompa (snout) or all cuero (pig skin) when I’ve already settled on costilla (rib meat). Meaty bits mingle with fatty, bouncy, and chewy bits, ensuring there isn’t too much of any one texture and making a taco that feels a little different every time." - Melissa McCart
"Potluck Clubis a Cantonese-American restaurant that reflects the intersectional nature of its surroundings. They're teaming up with Taqueria Ramirez's younger siblingCarnitas Ramirezto bring an unforgettable menu toEEEEEATSCON NY." - Team Infatuation
"From August 20–24 Carnitas Ramirez will feature a cochinita pibil taco as its exclusive Eater Off Menu offering." - Eater Staff
"Your uncle might call this pork-only taco shop on 3rd Street a swine-dining establishment, but we're not your uncle so we won't. Carnitas Ramirez makes carnitas the traditional way by braising every piece of the pig in lard. And they do this very well—not a shocker given that the Taqueria Ramirez team is responsible. Grab a surtida taco, which includes all the cuts, and at least a few tacos filled with specific piggy parts. We love the irony, tender lengua, and the sweet and salty cuero: chopped-up slivers of pig skin that eat like pork-flavored gummy worms." - will hartman, bryan kim, willa moore, kenny yang, neha talreja
"Taqueria Ramirez nailed their sequel with a carnitas-only spot in the East Village. They cook carnitas the traditional way: every part of the pig, braised in its own lard. Get at least one surtida with all the meats—a mix of all the lean and fatty textures, from brain to tail. Then embark on a tour of the whole pig. Sample from 10 different cuts—we especially like the lengua and trompa—and load up your tacos with avocado-studded salsa verde, and oregano-laced pickled onions. Sit on an overturned paint bucket, look out of the big front windows, and marvel at how many textures come from just one animal." - neha talreja, kenny yang, carina finn koeppicus, willa moore, will hartman
