Vicente

1 kg Carnitas lined with ribs 8 people! The table was with all salsa options, guacamole, Bolillos, corn and flour tortillas heaving. Everything was delicious and fresh. I could eat here every day! If you go to Dolores Hidalgo, this place is a must!

We shared a mix of carnitas amongst our friends 1kg was 360 pesos from memory. All the meat cuts were moist and delicious with wonderful salsas and other accompaniments to go with it. Highly recommended

As if the juicy, tasteful Carnitas were not enough, accompanied by the best Gorditas with mija, and a classic Salsa Mexicana. The Gorditas are extra thinking tortillas with a coarse whole grain of corn mixed with the crispy 'cracklins' of deep fried pork carnitas filled with fresh tomatoes/cilantro/jalapeño,onion salsa is just one of the reasons that...

Vicente 's is the gold standard of street food in Mexico. Carnitas and sides are piled on outdoor tables with salsas of every heat. We had the great fortune to have a tour of the kitchen by Vicente himself who is the most passionate host, pride in every olla of fantastic pork. He even has an outdoor sink since this is a dig-in-with-both-hands sort of place. A Classic.

Carnitas is a typical Mexican dish that may sound easy to prepare but it's not. Chunks of pork are cooked for over three hours in their own lard in huge steel pots with only a sprinkling of salt. But the result is often tasteless or dried pork. Not at Vicente's Carnitas in Dolores Hidalgo, where we had the best carnitas in a restaurant that is itself a piece of Mexicana. It's crammed with local talavera pottery and decorations, a large painting of José Alfredo Jiménez, one of Mexico's most renowned composers and singers who was born in Dolores. Clear plastic protects the tablecloths underneath. Be sure to eat at the main restaurant rather than at a spin-off nearby. The drill for eating carnitas is to take a corn tortilla, fill it with the shredded port and then apply your own condiments—jalapeño peppers, pico de gallo salsa, limes, hot sauces, guacamole, onions, chopped parsley or cilantro, and salt and pepper, in any amount or proportion that you prefer. The result is messy, hence the plastic tablecloths, but delicious. You buy the meat by the kilo, then order more, and more still, the last batch to take home. Our charming waitress Mary spoke perfect English (though reluctantly) and she will answer any carnita questions you may have. Ask about Jiménez and she'll tell you he was "lo máximo" in Mexican rancheras-style music—"the best"— and play a CD, full-blast, so you can appreciate his genius. All in all, a great lunch experience best shared with a group of friends. After eating you might want to go shopping in Dolores Hidalgo's myriad of pottery, ceramic tile and china stores and even stop by the cemetery to see Jiménez' mausoleum which is crowned by a huge cement sombrero. A serpentine ceramic tile wall has the names of some of his greatest hits. If you're lucky you'll run into an adorable young kid who will give you a tour of the cemetery and finish his presentation by singing a song at Jiménez' at his gravesite, accompanied by a guitarist always at ready to play. (see photos below)