Carnitas Tacos in Winnipeg

About Our Carnitas Tacos

Good carnitas cannot be hurried. The pork cooks gently until it is completely tender, then goes back on the heat so the outside catches and crisps. That contrast — soft, juicy meat with browned, crackling edges — is the whole point, and it is what separates real carnitas from plain pulled pork.

We serve it the traditional way on a tortilla pressed to order, dressed only with diced onion, cilantro and a squeeze of lime so the pork stays the star. Order a couple with a side of Frijoles Charros, or include carnitas in a Cuatro Amigos plate to taste it beside our al pastor and asada.

What Makes Our Carnitas Different

It is cooked in our own kitchen in small batches through the day, not reheated from a morning batch, so the edges are still crisp when it reaches your plate. The recipe came to Winnipeg from a family kitchen in Veracruz and has not been softened for a Canadian menu.