This informal locale offers traditional Mexican dishes such as tacos, chilaquiles & carnitas plates.
Hours
| Saturday | 7 AM–7 PM |
| Sunday | 7 AM–7 PM |
| Monday | 8 AM–7 PM |
| Tuesday | Closed |
| Wednesday | 8 AM–7 PM |
| Thursday | 8 AM–7 PM |
| Friday | 8 AM–7 PM |
Address and Contact Information
Address: 6513 University Ave, San Diego, CA 92115
Phone: (619) 229-9574
Website: http://carnitaslasmichoacanasrestaurantca.com/
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Carnitas Las Michoacanas restaurant
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Delicious Carnitas Michoacanas in San Diego
Established over 20 years ago, Carnitas Las Michaocanas has been serving the best authentic Michoacán-style carnitas in Chula Vista.
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Reviews
Me mysel and I
Christian and the crew here are very friendly. My first visit was nice. Tacos were large, hot sauce is also very flavorful. It’s also not cash only, I paid with a card.
… moreBonnie Ye
This is the place for carnitas!!! We ordered three pounds of carnitas to share. You can choose just the meat or a mix of skin and meat. The meal came with rice, beans, corn tortillas, onions and cilantro. I loved the flavor and texture of the meat. It’s not dry at all.
When we arrived, the waitress brought out carnitas tacos for us to try first. That helped us deciding if we want just carnitas or other items on the menu (tortas, enchiladas, burritos, etc.). The restaurant was packed and you could tell it’s a place for locals. From what I could see, many ppl ordered carnitas as well. I even ordered extra to go.
The place is nothing fancy but it’s a place for authentic Mexican food.
… moreWhen we arrived, the waitress brought out carnitas tacos for us to try first. That helped us deciding if we want just carnitas or other items on the menu (tortas, enchiladas, burritos, etc.). The restaurant was packed and you could tell it’s a place for locals. From what I could see, many ppl ordered carnitas as well. I even ordered extra to go.
The place is nothing fancy but it’s a place for authentic Mexican food.
Jamie Edmonds
Feels like crossing the border. Everyone here is SO friendly and the food is awesome! Maybe it’s because I’m usually the only gringo in the place (which is a GOOD sign for authentic Mexican food!), but I feel like I should dredge up my embarrassingly limited Spanish every time I walk in the place.
They really do carnitas right. You can customize how much fat to meat you want, which is important if you’re trying to please a larger crowd. Mexicans appreciate the flavor and added nutrition of the rich, fatty stuff, whereas most gringos like theirs a bit leaner (they don’t know what they’re missing!). The tortillas are always fresh and they greet you by handing you a free sampler portion of their awesome carnitas on a fresh tortilla right as you walk in the door!
I went there recently just to buy a pound of their fresh lard to make my own tortillas from some new heritage flour from Sunrise Mills my gluten sensitive wife found that she could eat, and it was outstanding! Nothing like that horrible, bland hydrogenated shelf-stable stuff you find in the red and white box at the grocery store.
Highly recommended.
… moreThey really do carnitas right. You can customize how much fat to meat you want, which is important if you’re trying to please a larger crowd. Mexicans appreciate the flavor and added nutrition of the rich, fatty stuff, whereas most gringos like theirs a bit leaner (they don’t know what they’re missing!). The tortillas are always fresh and they greet you by handing you a free sampler portion of their awesome carnitas on a fresh tortilla right as you walk in the door!
I went there recently just to buy a pound of their fresh lard to make my own tortillas from some new heritage flour from Sunrise Mills my gluten sensitive wife found that she could eat, and it was outstanding! Nothing like that horrible, bland hydrogenated shelf-stable stuff you find in the red and white box at the grocery store.
Highly recommended.
Breana McGowan
I love Mexican street tacos and nothing beats or gets close to being in Mexico. This was on water SD’s places to go. Maybe going close to closing wasn’t the right the decision as the meat may have been sitting all day and a little drier than normal. They don’t post the individual taco prices and ended up being about $5 each. Spanish will help as most employees don’t speak English. They do give you a taco while you wait. Everything they have in the side bar for onions, carrots, salsas, cilantro, etc they give to you in the bag to go. The salsas weren’t that impressive. Tried the carnitas, Al pastor, and quesabirria
… moreHector Bravo
Authentic carnitas Michoacán flavor. They give you a free taco while waiting for your order. Great salsas, freshly made food and chicharrón. Must go.
… moremarcella pelayo
This carnitas are beyond good, definitely worth always to come by. I been coming here since I was 8 years old and the flavor hasn’t changed. The flavor is unique you can’t find this anywhere. The best carnitas !
… moreJay Keyes
You don’t need to do much more to get me to want to eat at your restaurant than to ensure “carnitas” is somewhere in its name. Mission accomplished, Carnitas Las Michoacanas.
Carnitas, perhaps my favorite of all meaty Mexican delights, have traditionally been prepared by simmering seasoned pork in lard inside super-sized pots called “cazos” primarily manufactured in the Mexican state of Michoacan, where these special pots are developed with the multi-generational expertise of the locals. To avoid the carnitas drying out, the meat is kept mostly in large chunks until ready to be chopped and served.
Here, the delicious nose-to-tail carnitas come from all parts of the pig (we won’t get into what that means exactly, but the squeamish should stay away), some parts squishy, some parts snappy, some parts crispy, and all perfectly seasoned. Carnitas Las Michoacanas’ “Carnitas Surtida Taco” is the best carnitas taco I’ve had in San Diego and joins Los Angeles’ Carnitas El Momo (#1), Los Cinco Puntos (#2), Metro Balderas (#3), and Villa Moreliana (#5) on my list of “top 5” carnitas I’ve eaten to-date in California.
The “Chicharrón Prensado Taco” is not as good, but it’s interesting. It’s mostly crispy due to the bacon-like chicharrón bits, but it has some tender and wobbly parts as well, reminding me of pork chop cut into chunks. If there’s one knock I have against this mixture of meat, it’s that it’s too salty. When I’ve had chicharrón prensado (“pressed pig skin” from Spanish) dishes in the past, I’ve learned that saucing does wonders for it. Here was no different: once smothered in salsa, it was better.
This strip mall restaurant in Rolando should not be confused with the strip mall restaurant also named “Carnitas Las Michoacanas” in Chula Vista, or the small chain of taquerias named “Carnitas Michoacan” up in Los Angeles, as this is a completely different enterprise with different ownership.
… moreCarnitas, perhaps my favorite of all meaty Mexican delights, have traditionally been prepared by simmering seasoned pork in lard inside super-sized pots called “cazos” primarily manufactured in the Mexican state of Michoacan, where these special pots are developed with the multi-generational expertise of the locals. To avoid the carnitas drying out, the meat is kept mostly in large chunks until ready to be chopped and served.
Here, the delicious nose-to-tail carnitas come from all parts of the pig (we won’t get into what that means exactly, but the squeamish should stay away), some parts squishy, some parts snappy, some parts crispy, and all perfectly seasoned. Carnitas Las Michoacanas’ “Carnitas Surtida Taco” is the best carnitas taco I’ve had in San Diego and joins Los Angeles’ Carnitas El Momo (#1), Los Cinco Puntos (#2), Metro Balderas (#3), and Villa Moreliana (#5) on my list of “top 5” carnitas I’ve eaten to-date in California.
The “Chicharrón Prensado Taco” is not as good, but it’s interesting. It’s mostly crispy due to the bacon-like chicharrón bits, but it has some tender and wobbly parts as well, reminding me of pork chop cut into chunks. If there’s one knock I have against this mixture of meat, it’s that it’s too salty. When I’ve had chicharrón prensado (“pressed pig skin” from Spanish) dishes in the past, I’ve learned that saucing does wonders for it. Here was no different: once smothered in salsa, it was better.
This strip mall restaurant in Rolando should not be confused with the strip mall restaurant also named “Carnitas Las Michoacanas” in Chula Vista, or the small chain of taquerias named “Carnitas Michoacan” up in Los Angeles, as this is a completely different enterprise with different ownership.
Janet Estrada
Family style!!! Don’t judge the book by its cover, the establishment is questionable from the outside but hospitable service and delicious food, go for the carnitas and share it with friends or family or don’t! lol. Enough food to feed up to adult peeps.
… moreDon Dre
Update: they are finally remodeling.
Update update: just went back, nothing was remodeled, not sure why it was closed. All that was changed was the menu is now a tv. Food went up in price by quite a bit, thinking it may not be worth it now. The cantinas this time around came with a lot of bones and cartilage you cannot eat, and they’re charging per pound. So it adds up at $25 per pound.
Original post:
The food is top tier I would say, and I would just keep it at that. The carnitas are the best that I’ve had in San Diego, and their menudo is flavorful. The price is high, but I don’t mind paying it if it’s good. I haven’t venture to many other food items but I would not recommend the chilaquiles as they have been very soggy.
It’s doesn’t seem to be to busy during the weekdays. But the weekends it is usually packed.
A side from the food everything else lacks. Drinks are a bit to high of a price, and only have canned drinks or large aguas frescas which are ok.
The service is decent.
But boy does the decor if so out-of-date, falling apart or looks unfinished. From the amount of money they are charging you’d think the owner would invest more info the restaurant. But it seems to be the last thing they would want to do. I understand that it’s not located in the best area. But a restaurant should not reflect that.
Another big downside is it’s CASH ONLY. Which in these times is kind of a pain. They do have a ATM machine but looks like the sctechiest one I’ve seen.
I would highly recommend the food but to definitely just pick up only.
… moreUpdate update: just went back, nothing was remodeled, not sure why it was closed. All that was changed was the menu is now a tv. Food went up in price by quite a bit, thinking it may not be worth it now. The cantinas this time around came with a lot of bones and cartilage you cannot eat, and they’re charging per pound. So it adds up at $25 per pound.
Original post:
The food is top tier I would say, and I would just keep it at that. The carnitas are the best that I’ve had in San Diego, and their menudo is flavorful. The price is high, but I don’t mind paying it if it’s good. I haven’t venture to many other food items but I would not recommend the chilaquiles as they have been very soggy.
It’s doesn’t seem to be to busy during the weekdays. But the weekends it is usually packed.
A side from the food everything else lacks. Drinks are a bit to high of a price, and only have canned drinks or large aguas frescas which are ok.
The service is decent.
But boy does the decor if so out-of-date, falling apart or looks unfinished. From the amount of money they are charging you’d think the owner would invest more info the restaurant. But it seems to be the last thing they would want to do. I understand that it’s not located in the best area. But a restaurant should not reflect that.
Another big downside is it’s CASH ONLY. Which in these times is kind of a pain. They do have a ATM machine but looks like the sctechiest one I’ve seen.
I would highly recommend the food but to definitely just pick up only.
Hector Sr. Camberos
This place has thw best cárnitas along with the rest of the menu .
Excellent place Awesome customer service
Want more ? Visit them
… moreExcellent place Awesome customer service
Want more ? Visit them