What makes Carnitas Don Raúl stand out isn’t a long menu or flashy specials — it’s the opposite. This place has fully committed to one thing: carnitas. That’s the entire menu, and honestly, it’s all they need. Every dish is just a different way of showcasing perfectly cooked, Michoacán-style pork, and no matter what you order, you end up with something rich, tender, and deeply flavorful. When a restaurant knows its craft this well, there are truly no wrong choices.

8.5/10

The Torta Moreliana at Carnitas Don Raúl isn’t just a sandwich it’s a full experience. The bolillo is lightly toasted so it has a soft interior with a subtle crunch on the outside, strong enough to hold its weight without getting soggy. Inside, a generous smear of guacamole adds a creamy, cool base that cuts through the richness of the carnitas. The refried beans are silky and seasoned, giving the torta that classic comfort-food depth.
What makes it especially memorable is the grilled cheese layer melted onto the bread so it clings to everything, adding a salty, buttery pull with every bite. The carnitas themselves are the star: tender, slow-cooked pork with crispy edges that tuck right into the warm bread. Every bite is layered, warm, savory, and just messy enough to remind you that you’re eating something special.

The half-pound plate is where Carnitas Don Raúl shows exactly why they only serve one thing. When they ask which cuts you want, going with “a little of everything” is the best choice because each part of the pig brings something different to the table.
You get pieces with crispy chicharrón like edges that crackle slightly when you bite in. You get tender, juicy chunks from the shoulder that fall apart easily. There are leaner slices that soak up salsa beautifully, and fatty, melt-in-your-mouth pieces that carry the deepest flavor from the slow cooking.
When you build your tacos with the warm tortillas, each one tastes slightly different depending on the combination of cuts you grab. Add a squeeze of lime and a spoon of their salsa, and you get a perfect balance of richness, acidity, and heat. It’s simple food executed with precision and it’s hard not to finish the entire plate even if you told yourself you’d save some for later.