It's so hard to find carnitas the way they should be cooked. Most restaurants in Florida think it's the wet pulled pork that qualifies, but growing up in California I learned the real deal is when it's fried in chunks, preferably in a large copper kettle (yes Olivera Street, I'm talking about you).
This place serves not only great carnitas but also great ceviche.
If you're in the area stop for a bite!
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