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Las Originales Carnitas El Michoacano

Las Originales Carnitas El Michoacano

TucsonSouth Side

Food truck-turned-brick-and-mortar restaurant Las Originales Carnitas El Michoacano now features a spacious indoor dining area with colorful walls and festive decorations. The restaurant is best known for its carnitas, done in the style of their namesake Michoacán, homeland of carnitas. Take advantage of the vibrant, well-stocked salsa bar filled with salsas and pickled things to cut through the richness of the pork.

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Hours

Monday
Closed
Tuesday
Closed
Wednesday
Closed
Thursday
8 AM–5 PM
Friday
8 AM–5 PM
Saturday
8 AM–5 PM
Sunday
8 AM–5 PM

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José Contreras, chef and owner of @Ameliastucson, is headed to New York City to cook alongside chef Alam Méndez of Washington, D.C.‘s Apapacho Taqueria for a collaborative dinner at the James Beard Foundation’s Platform at Pier 57. The Aug. 11 dinner will celebrate the culinary traditions of Sonora and Oaxaca through a multi course menu centered on heirloom corn, traditional masa, and coastal flavors. Guests will also enjoy a cocktail reception, Mijenta Tequila pairings, and a Q&A with both chefs. The event begins at 6:30 pm at @Pier57.nyc. Tickets are $210 for dining table seats and $250 for the chef’s counter, and are available now at Jamesbeard.org. Congratulations to @Chefjosetucson on another incredible milestone!🎉 Read @Jackie_tran_’s article on Tucsonfoodie.com #tucsonaz #tucsonnewsJosé Contreras, chef and owner of @Ameliastucson, is headed to New York City to cook alongside chef Alam Méndez of Washington, D.C.‘s Apapacho Taqueria for a collaborative dinner at the James Beard Foundation’s Platform at Pier 57. The Aug. 11 dinner will celebrate the culinary traditions of Sonora and Oaxaca through a multi course menu centered on heirloom corn, traditional masa, and coastal flavors. Guests will also enjoy a cocktail reception, Mijenta Tequila pairings, and a Q&A with both chefs. The event begins at 6:30 pm at @Pier57.nyc. Tickets are $210 for dining table seats and $250 for the chef’s counter, and are available now at Jamesbeard.org. 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