Type: Classic Mexican
Price: $2.75
Jesus Medina knows carnitas in and out. Having grown up in the small city of Michoacan, Mexico, fried pork was the most popular ingredient when it came to street tacos. “Some [of my] friends in Mexico, they have restaurants who use carnitas and they don’t do anything else,” says Medina, owner of Tapatia’s Taqueria. The carnitas taco is one of the many dishes on the menu, which also includes chimichangas and fajitas — a clear sign you’re getting authentic Mexican fare. After the meat is marinated, the carnitas are cooked in oil for four hours to ensure there’s as little grease as possible. “Our carnitas are pretty good because you eat the meat, no grease,” Medina says. Once the meat is soft, the good stuff is mixed in, including Modelo Negra beer, orange juice, Mexican Coca-Cola and a pinch of tequila. For toppings, you could go with the traditional pico de gallo, red onions, lime or black beans or you could try one of the more unique toppings such as thick pieces of habanero, cucumber salad or four different house-made salsas. “We try to be authentic with food like you eat in Mexico,” says Medina. “Probably 60% or 70% of my customers are Hispanic people. So, we are authentic.” 12501 Lorain Ave., Cleveland, 216-600 5505, tapatiastaqueria.com
