Long Beach, Los Angeles · restaurant
A taco stand serving proper Michoacán-style carnitas, where the fried pork is soft, sticky, and caramelized in fat until it hits the color of molasses. Ask for surtido to get a mix of cuts, or go straight for the trompa, lengua, or cueritos if you know what you want. Each $5 taco is loaded with at least a quarter-pound of meat, and ask specifically for the fresh handmade tortillas, because they won't give them to you by default.