So this is what carnitas can be. Pork shoulder in lard, cooked long and slow until undeniably tender with a deceptively simple savor. I never thought carnitas could have depth until I came here.
The only mistake I made was not ordering more carnitas. A generous portion tops the Chilaquiles Rojo, with a salsa that really pops. I usually hate nachos and anything nacho-esque, but this bed of tortillas has a real crunch, but one that still stays soft and warm. Add a runny fried egg with a river of yolk, and you'll only pause when the plate is empty so you can order another plate.
What's wrong with this picture? It's not carnitas. It's a pretty good al pastor, seasoned so the chili gives some heat, chopped so finely that every little porky bit is a crispy crust with a biting mix of spices. It's a pastor that can compete with some of the good ones in LA, but at a place like this, there should only be carnitas.
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