Specialties
The carnitas of pig are born Creole, because since it is introduced the pig in the Virreinato acquires naturalization paper, as much that today several states of the Mexican Republic dispute their gastronomical origin - Michoacán, Querétaro, Jalisco, Hidalgo, de Mexico and, even, the capital of the country-; nevertheless, they are the michoacanas communities of Quiroga (by its form to prepare this delicacy) and Santa Clara of Cobre (because they make the casseroles in which the pig is fried), those that have acquired greater fame at national level.
It is called carnitas to the dip fried pig final product in its own butter in a copper casserole, formula that is enhance with different herbs, water and salt, and gives by result diverse type of meat: the one that it is known as maciza - lean meat without bone, neither fat - and combining of parts of the pig: bofe (lung), buche (belly), cheek, heart, criadilla (testicle), cuerito (skin), liver, gut, tongue, nana (uteri), nenepil (uterus and belly), ear, kidneys, mouth, viril (penis), among others.
Although the Taco Surtido - that combines several meats of pig is a subject of gossip for educated palate, is in simplicity - a Taco de Maciza with cilantro leaves, chopped onion and some drops of lemon - in which you will find the paradise.
History
Established in 2001.
It was open originaly in 2001 and it change onwership in 2013, we did not change the flavor or our food but improove the our service and way to served our custurmers. We are authentic mexican food. From the hand made tortillas to the Sopes and Gorditas or on the weekends the Menudo and Pozole. It is something you need to come and enjoy.