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Mexican Carnitas

Carnitas Ramirez

East Village, New York, NY 📍 Maps

Born from a pandemic pivot, owners Tania Apolinar and Giovanni Cervantes, formerly photographers, channeled their passion into bringing authentic Mexico City-style carnitas to New York. This isn't just another taco spot; it's a dedication to the whole pig, cooked in its own fat with only salt and garlic, a purist approach rarely found outside of Mexico. Regulars know to scan the glass partition displaying the various cuts, making their selections based on texture and richness.

★ The Legend
Surtida Taco
This 'mixed' taco is the ultimate introduction to Carnitas Ramirez, offering a medley of different pork cuts, skin, and fat in a single bite. It's designed to give you the full spectrum of textures and flavors that define their nose-to-tail cooking philosophy.
◆ Fan Favorite
Cachete Taco
The pork cheek taco is consistently praised for its exceptional tenderness and juicy, meaty flavor, often cited by regulars as a must-order. It's a rich cut that melts in your mouth, showcasing the slow-cooked perfection of their carnitas.
● Chef's Pick
Sesadilla
Chef Giovanni Cervantes highlights the sesadilla, a deep-fried tortilla filled with pork brain, as a staple of working-class street food in Mexico City. This unique offering is rich, velvety, and creamy, providing a distinct experience for adventurous eaters.
◇ Hidden Gem
Chicharrón Order
Most first-timers focus solely on the tacos, but regulars know to order a side of freshly made chicharrones for an extra layer of crunch and porky goodness. These fried pork rinds are perfect for crumbling over your tacos or enjoying on their own with a squeeze of lime.
Insider Tip

Don't just point at a cut; take a moment to read the descriptions on the glass partition or the menu to understand the texture and fat content of each pork part. This way, you can build a taco order that perfectly suits your preference, whether you're craving something lean, gelatinous, or crispy, and truly appreciate the nuance of their whole-hog approach.

Every restaurant has its legendary dishes.

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