Carnitas Don Pedro

Name: Carnitas Don Pedro
Address: 1113 W 18th St, Chicago, IL, 60608, US
Telephone: (312) 829-4757

Mexican

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1113 W 18th St, Chicago, IL 60608
(312) 829-4757
Last verified: October 2026
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Dishes to know on this menu

Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria de Chivo.
Menudo: A soup made with beef tripe, often with hominy, in a chile-seasoned broth. Onion, oregano, dried chile and lime are common table garnishes. Because it takes considerable time to prepare, many Mexican restaurants offer menudo only on weekends, particularly in the morning. It also has a long-standing reputation as a hangover remedy. TacoMenus cannot guarantee the medicinal properties. On this menu as: Menudo.

Carnitas Don Pedro

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