Thirty Years. One Recipe. Done Right.
In 1995, a family carried a recipe from Uruapan, Michoacán to Santa Ana — and never stopped making it the same way. Thirty years later, the carnitas are still fresh, still done right.
Carnitas Uruapan | Our Story
From Uruapan to Santa Ana
In 1995, our family brought a cherished tradition from Uruapan, Michoacán to the heart of Santa Ana, California. What started as a small stand has grown into a beloved community institution — but our commitment to authenticity has never changed.
Every morning, we prepare our carnitas the same way they've been made for generations in Michoacán — slow-cooked in a traditional copper cazo with just the right blend of seasonings. No shortcuts, no frozen meat, no compromises.
Our menu reflects the rich culinary heritage of Michoacán: maciza, surtida, birria de chivo, cabeza de res, chicharrón, and more. Each dish is prepared with the same care and dedication that our family has practiced for decades.
The Copper Cazo
Every morning the carnitas go into the copper cazo — fresh pork, traditional seasonings, the same slow-cook process Michoacán has used for generations. No frozen meat. No shortcuts.
The Full Range of Cuts
The menu runs deep: maciza, surtida, buche, chicharrón, cabeza de res, birria de chivo — the whole tradition, not just the easy parts. These are the cuts that regulars know by name and come back for week after week.
A Neighborhood of Thirty Years
Three decades in the same neighborhood builds something that can't be manufactured — the kind of loyalty where the whole community knows this is their place too.
