A Chiapas recipe · Coming to Los Cabos

Carnitas
Noyola

Crispy outside, juicy inside. Served with our fresh salsa of tomato, onion, cilantro, green chile, salt and lime.

The craving

The salsa
that makes it irresistible

And on top, carnitas straight out of the pot. That's how it's done.

The copper pot

The way it's always been done in Chiapas: in a copper cazo, stirred with a wooden paddle until the skin crackles and the meat falls apart on its own.

The cuts

Lean pork that pulls apart by itself.

Bone-in ribs, caramelized edges.

Crispy pork skin. It crackles.

A bit of everything, for the hungry and undecided.

Same recipe, same pot, a different sea. We're getting ready to open in Los Cabos: sign up and be among the first to try them.

Your TripAdvisor review helps more people in Los Cabos find us. We'll have it ready for you to paste.