Looking for the best carnitas in Chicago? Carnitas Uruapan and Don Pedro are the city’s top contenders. Here’s a quick breakdown to help you decide:
- Carnitas Uruapan: A polished, family-run spot known for its Michoacán-style carnitas cooked in copper pots. Offers a vibrant dining experience with generous portions and a variety of toppings. Tacos start at $4.99, and a pound of carnitas costs $16.99.
- Don Pedro: A no-frills, neighborhood favorite in Pilsen. Carnitas are prepared daily using traditional methods and sold by the pound ($11.99) or as affordable tacos ($2.75 each). Get there early - they often sell out by mid-afternoon.
Quick Comparison
| Feature | Carnitas Uruapan | Don Pedro |
|---|---|---|
| Founded | 1975 | 1981 |
| Cooking Method | Copper cauldron, slow-cooked | Batch-cooked in pork fat |
| Pricing | $4.99/taco, $16.99/lb carnitas | $2.75/taco, $11.99/lb carnitas |
| Ambiance | Spacious, festive, family-friendly | Small, casual, counter service |
| Locations | Multiple (Pilsen, Gage Park, etc.) | One (Pilsen) |
| Customer Rating | 4.8/5 (TripAdvisor) | 4.6/5 (TripAdvisor) |
Both spots offer authentic carnitas, but the choice depends on your mood. Want a lively dining experience with variety? Go to Carnitas Uruapan. Craving a quick, budget-friendly bite? Don Pedro is your spot.
History of Carnitas Uruapan and Don Pedro
Carnitas Uruapan: 50 Years in Business
The story of Carnitas Uruapan begins with Inocencio Carbajal, affectionately known as "El Guero", who immigrated to Chicago in 1969 [4]. In 1975, he opened the first Carnitas Uruapan in the Pilsen neighborhood, right near Chicago's first Mexican grocery store [3][4].
This restaurant's foundation lies in a strong family tradition. As Marcos Carbajal explains:
"My dad, Inocencio Carbajal, started the business in 1975 in Pilsen, with the menu being focused on carnitas and the side dishes that accompany it that he learned from his dad and uncle who had their carniceria in the '40s-'60s." [7]
The recipe for their famous carnitas stretches back to the 1940s and 1950s, passed down from Inocencio's grandfather and uncle, who operated a carniceria in Uruapan, Mexico [4].
Over the years, Carnitas Uruapan's growth has paralleled the evolution of Chicago's Mexican community. In 2019, they opened a second location in Gage Park to cater to loyal customers who had moved out of Pilsen. By January 2025, they unveiled their flagship location in Little Village. This 6,000-square-foot space includes a dining room for 150 guests and a patio that seats 50 [4].
The flagship location, housed in a former concert venue purchased in 2021, was reimagined by Marcos Carbajal using traditional Mexican materials. It also marked the introduction of their first beverage program, featuring Mexican spirits and beers [4].
For Marcos, Little Village holds a special place in his heart:
"[Little Village] feels very much like a place where I'm at home, it's almost like stepping back in time, it feels very familiar, with street vendors, you hear Spanish everywhere, it's just kind of a throwback vibe for us." [4]
Carnitas Uruapan's reputation now extends far beyond Chicago. Their feature on Netflix's Taco Chronicles cemented their status as a must-visit spot for authentic Michoacán-style carnitas [3].
Don Pedro: Pilsen Family Business Since 1981
Don Pedro has been a cornerstone of Pilsen since its founding in 1981 [5]. This family-run restaurant played a key role in bringing Uruapan-style carnitas to the neighborhood, helping establish Pilsen as a hub for authentic Mexican cuisine [5].
Unlike Carnitas Uruapan, which has expanded to meet the needs of its growing customer base, Don Pedro has remained rooted in its original Pilsen location. Over the past four decades, it has been a witness to and participant in the neighborhood's cultural evolution.
In January, Don Pedro unveiled a 4,000-square-foot mural titled "Somos Pilsen" on the exterior of its building. The artwork features 46 local figures who share a connection to the neighborhood [6].
Pablo Serrano, the artist behind the mural, highlighted the restaurant's role in Pilsen:
"Pilsen's gone through some pretty monumental changes, but the art's always been there - and the struggle and the need to express the cultural identity of a Mexican immigrant community like Pilsen." [6]
Serrano also reflected on the mural's impact:
"The mural connected community members who share a deep love for Pilsen." [6]
Both Carnitas Uruapan and Don Pedro have become iconic destinations, attracting visitors from across Chicago and beyond to experience their authentic carnitas [5]. While Carnitas Uruapan has embraced expansion, Don Pedro remains a steadfast neighborhood institution, each showcasing a distinct relationship with their community and approach to growth.
Next, we’ll dive into how each restaurant prepares their signature carnitas.
Rating Every TACO In Chicago (ft. Chef Jonathan Zaragoza)
How Each Spot Cooks Their Carnitas
The secret to amazing carnitas lies in time-honored cooking techniques, and both Carnitas Uruapan and Don Pedro stick to methods deeply rooted in Michoacán tradition, though they each take a unique approach.
Cooking Methods: Copper Cauldron vs. Batch Cooking
At Carnitas Uruapan, the traditional copper cauldron method takes center stage. This technique, originating from Quiroga and Uruapan in Michoacán, involves slow-cooking pork in a copper vessel - a practice with indigenous roots [11]. Here, the pork is cooked for 2½ hours in a 300°F oven [10], where it simmers in lard until the meat becomes tender and the edges turn irresistibly crispy [12]. This method not only enhances the natural flavors of the pork but also contributes to the spot's popularity, with a staggering 8,000 pounds of pork sold each week [10].
Meanwhile, Don Pedro opts for a batch-cooking method. Entire pigs are broken down into pieces and boiled in pure, rendered pork fat [8]. Fresh batches are prepared daily, often selling out by 2:30 p.m. [9]. Eddie, the founder's son, proudly notes, "We do it the way my dad grew up doing it" [9]. By using a mix of pork cuts, Don Pedro achieves a variety of textures. Unlike some places that add modern tweaks like Coca-Cola, orange peels, or condensed milk, Don Pedro sticks to a straightforward, traditional recipe [9]. These distinct methods give each spot its own signature flavor and texture.
Taste and Texture Differences
The difference in cooking styles translates directly to the plate. Carnitas Uruapan's copper cauldron method ensures consistency, producing carnitas with a perfectly crispy exterior and a juicy, tender interior [11]. The controlled, slow-cooking process in the oven guarantees reliable results every time.
Don Pedro's batch-cooking approach, on the other hand, offers a more varied texture thanks to the mix of pork cuts used [9]. The fresh daily preparation keeps the meat moist and ensures a rich distribution of fat throughout. However, the limited supply means you’ll need to get there early to snag some before they sell out.
Both spots rely on lard to cook their carnitas, which adds a deep, savory flavor that’s hard to beat. Whether you prefer the consistent crunch of Carnitas Uruapan or the texture variety of Don Pedro, both deliver the ultimate carnitas experience - crispy, tender, and perfect for loading onto a warm tortilla [12]. It all boils down to personal taste.
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Taco Assembly and Appearance
The way tacos are assembled at each spot speaks volumes about their dedication to tradition and quality. From the preparation of the tortillas to the final garnishes, these details create a memorable dining experience.
Tortilla Preparation: Machine vs. Comal
Both Carnitas Uruapan and Don Pedro take pride in crafting their own corn tortillas, though their methods differ. Carnitas Uruapan uses a machine process to produce consistently thick tortillas that can easily support generous portions of carnitas. On the other hand, Don Pedro opts for a more traditional approach, cooking their tortillas on a comal - a flat griddle that adds a subtle browning and a touch of rustic charm [13]. These contrasting techniques result in noticeable differences in texture and presentation.
Toppings and Salsa Selection
The toppings and salsa options at each spot highlight their individual culinary styles. At Carnitas Uruapan's 55th Street location, diners are treated to a variety of fresh garnishes, including cilantro, onions, limes, and even fresh chicharrones for those dining in [14]. Their tacos come with classic accompaniments like salsa and cebolla (onions), with a choice of green salsa, red salsa, or a fiery habanero sauce [16]. This variety allows customers to customize their tacos to suit their taste preferences.
Don Pedro, in contrast, keeps things simpler. Their tacos are topped with cilantro and salsa verde, and they offer pico de gallo as a $3 side option [15]. For example, their Pollo Tacos feature marinated, seared chicken thighs paired with cilantro and salsa verde, reflecting their straightforward yet flavorful approach.
| Spot | Standard Toppings | Salsa Options | Extra Touches |
|---|---|---|---|
| Carnitas Uruapan | Cilantro, onions, limes | Green, red, habanero | Fresh chicharrones (dine-in) |
| Don Pedro | Cilantro, salsa verde | Salsa verde | Pico de gallo ($3 side) |
Carnitas Uruapan's tacos, priced around $4.60 each, emphasize their generous portions and diverse topping selection [16]. Both spots showcase a commitment to high-quality ingredients, enhancing the overall taco experience. Up next, we’ll look at how these elements influence customer satisfaction and pricing.
Customer Experience and Pricing
Dining at these two Chicago carnitas hotspots offers more than just a meal - it’s an experience. From ambiance and service style to pricing and portion sizes, each spot provides its own take on enjoying this beloved taco staple.
Restaurant Atmosphere and Service Style
Carnitas Uruapan delivers a traditional dining experience with restaurant-style seating and vibrant, handcrafted murals that depict scenes from Mexican life [20]. The setting is reminiscent of a Mexican mercado, immersing guests in the streets of Uruapan [17]. Diners can watch the cooks and tortilla makers at work, and the owner often adds a personal touch by checking in with tables [14]. This attention to detail has earned Carnitas Uruapan a 4.8/5 rating on TripAdvisor, with high marks for service, food, and value [1].
On the other hand, Don Pedro takes a simpler approach with its no-frills, counter-service setup in Pilsen. With just 4–5 tables, it offers a cozy, neighborhood vibe that caters primarily to local regulars [19]. Despite its modest presentation, Don Pedro holds its own with a solid 4.6/5 rating on TripAdvisor from 23 reviews [18].
These distinct atmospheres align with each restaurant’s pricing strategy, shaping the overall dining experience. Let’s dive into how their pricing and portions further define their appeal.
Cost and Portion Size Breakdown
Here’s a quick comparison of pricing and value between the two spots:
| Spot | Signature Item | Price Range | Customer Rating | Value Perception |
|---|---|---|---|---|
| Carnitas Uruapan | 1 lb Carnitas | $16.99 (feeds 2) | 4.7/5 (DoorDash) | Premium pricing, generous portions |
| Don Pedro | Carnitas Tacos | Not specified | 4.1/5 (Grubhub) | Budget-friendly, mixed feedback |
Carnitas Uruapan positions itself as a premium option. A pound of carnitas (enough for two) is priced at $16.99, while a half-pound costs $9.25 [22]. Individual carnitas tacos are $4.99, and the Carnitas Especial - a combo featuring half a pound of carnitas, tortillas, chicharron, beans, a taco dorado, and a small agua fresca - comes in at $12.99 [22]. The restaurant’s 4.7/5 DoorDash rating, based on over 1,000 reviews, reflects its strong reputation [22]. That said, some customers have mentioned that the carnitas can occasionally feel “dry and underwhelming despite the generous portion size” [23].
Don Pedro’s pricing isn’t as clearly outlined, but its 4.1/5 Grubhub rating from 1,272 reviews suggests a more budget-friendly approach [21]. Recent reviews, however, have been mixed. One February 2025 review mentioned “decreased portion size and lack of flavor,” while others continue to highlight the “good food at a good price” [21]. This pricing strategy underscores Don Pedro’s focus on affordability and its neighborhood clientele.
Conclusion: Choosing Your Carnitas Spot
Picking the right carnitas spot comes down to the kind of dining experience you're after. Both Carnitas Uruapan and Don Pedro bring something special to Chicago's carnitas scene, each catering to different moods and moments.
If you're looking for a lively, immersive atmosphere perfect for group dinners or celebrations, Carnitas Uruapan is the place to be. As TripAdvisor reviewer Jeff B. puts it:
"You haven't had carnitas until you've eaten here. It is like transporting yourself to another country." [1]
On the other hand, Don Pedro is your go-to for an everyday carnitas fix. With $2.50 tacos and a no-frills, cash-only setup, it’s ideal for quick lunches, solo meals, or a laid-back weekday bite. Sam Faye from The Infatuation sums it up perfectly:
"Don Pedro is a special place if you know what's going on inside, and what's going on inside is a whole lot of carnitas." [2]
Here’s a quick guide to help you decide:
| Situation | Best Choice | Why |
|---|---|---|
| Group dinner or celebration | Carnitas Uruapan | Spacious seating, festive vibe, and generous portions |
| Quick lunch or solo meal | Don Pedro | Affordable tacos, fast service, and a casual setting |
| Weekend dining experience | Don Pedro | Bustling weekend energy and authentic neighborhood charm |
| Special occasion with friends | Carnitas Uruapan | Memorable ambiance and premium dining experience |
Both spots have carved out their own space in Chicago's taco scene by offering something distinct. Whether you’re in the mood for the elevated experience at Carnitas Uruapan or the down-to-earth charm of Don Pedro, you’re in for some truly authentic, time-tested carnitas.
For more taco adventures and hidden gems in Chicago, visit Chicago Taco Spot.
FAQs
How do the cooking methods at Carnitas Uruapan and Don Pedro differ, and what impact do they have on the flavor and texture of their carnitas?
Carnitas Uruapan and Don Pedro each bring their own flair to preparing carnitas, giving diners two distinct experiences. At Carnitas Uruapan, the pork is slow-cooked in its own fat, following a traditional Michoacán-style method. This technique results in meat that's incredibly tender and juicy, with a savory depth of flavor and a crispy, golden-brown crust.
Don Pedro, meanwhile, mixes things up by combining slow cooking with occasional grilling or braising. This approach allows them to highlight different pork cuts, creating a variety of textures and a more layered flavor profile. The result? A carnitas experience that feels a bit more complex and varied.
Both spots are masters in their own right, offering carnitas that stand out in Chicago’s vibrant taco scene. Whether you prefer the rich simplicity of Carnitas Uruapan or the nuanced flavors of Don Pedro, you're in for a treat.
What are the key differences in ambiance and dining experience between Carnitas Uruapan and Don Pedro, and how might these affect your choice?
Carnitas Uruapan and Don Pedro each bring something special to the table, catering to different tastes and dining styles.
Carnitas Uruapan stands out with its lively ambiance and decor that pays homage to Mexican traditions. Known for its Michoacán-style carnitas, this spot offers a casual yet authentic experience, perfect for those who want to savor both the flavors and the spirit of Mexican culture.
In contrast, Don Pedro keeps things simple and inviting. With its no-frills atmosphere, hearty portions, and friendly service, it’s a go-to spot for anyone craving a comforting, home-style meal in a relaxed setting.
Choosing between the two depends on what you're in the mood for: the vibrant tradition of Carnitas Uruapan or the cozy, down-to-earth charm of Don Pedro.
How do Carnitas Uruapan and Don Pedro compare in terms of price and portion sizes for a meal?
When weighing your options between Carnitas Uruapan and Don Pedro, price and portion size are important factors to keep in mind. At Carnitas Uruapan, you’ll find pork carnitas priced at about $16.99 per pound or $9.25 for a half-pound, with tacos typically costing $3.50 each. Meanwhile, Don Pedro offers larger portions at competitive prices, with tacos priced around $4.50 and tortas starting at $7.95.
Carnitas Uruapan is widely praised for its top-notch quality and flavor, though some reviews note that their tacos can feel a bit small. Don Pedro, on the other hand, is often recognized for its generous portions, making it an appealing choice for those looking to get more food for their dollar. If portion size and value are your priorities, Don Pedro might win you over. But if you're after authentic taste and attention to detail, Carnitas Uruapan is hard to beat.
