The carnitas taco at Cantina Mayahuel piles slow-cooked pork onto a tortilla with minimal adornment so the meat’s flavor stays at the center. Their carnitas are known for a balance of tender shreds and slightly crisp bits, yielding both juiciness and texture in each bite. A sprinkling of chopped serrano chiles and lime is often enough to brighten the richness without weighing it down. Local chef recommendations frequently single out these carnitas as an example of simple technique done well.