Carnitas Las Michoacanas

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 But boy does the decor if so out-of-date, falling apart or looks unfinished.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.

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.

Great food, good service, was recommended by someone else. Carnitas are really good. Cash only.

Hands down, some of the best carnitas in the city can be found on University Ave. They even hook you up with a taco meanwhile you wait for your order 🔥

I would have to say these are the best carnitas I've had in a very long time! They are melt in your mouth status. It was my first time trying thise place and i will be back for sure! Customer service was great and they even give you a sample taco while you wait. I got lucky enough to talk to the owner and he decided that i looked like i needed a second sample taco and gratefully accepted. We ordered some platters of rice, beans, masisa and sortida. Everything was amazing!