San Francisco Chronicle - (Sunday)
Carnitas Carnitas Zamora
About a decade ago, Alejandro Rocha missed the carnitas from his hometown of Zamora in the state of Michocan so much that he decided to start making them himself. After nailing his family’s recipe, friends and family encouraged him to start catering parties. When that revenue stream started to dry up during the pandemic, he struck a deal with a tire shop to sell carnitas there. What started as just a hobby has become a bona fide side hustle: Every Sunday, he posts up in his white lonchera selling carnitas by the taco or by the pound. Michoacan is known for carnitas, and the tacos here are usually accompanied with pico de gallo and pickled jalepeños. But salsas, pickled onions, raw onions and cilantro are also available. Rocha sells only four cuts: carnitas, ribs, buche or stomach, and cuero, skin. Try a taco ($3.50) with a mix of carnitas and cuero, a fatty mix of meaty richness.
2301 E. 12th St., Oakland. 9:15 a.m.-3:30 p.m. Sunday. 510866-4421.
El Tacostao is not only one of the homiest taquerias in the Bay Area, it’s also the rarest. That rarity comes from the East Oakland spot’s style: a combination of Jalisco and Michoacan. The Jalisco aspect is seen in the gloriously melty beef head tacos, but you can also order luxurious beef head consomé. The meltiest of the taco options ($2.50-$3.50) is the labio, lip meat, which is full of soft-slick nerves. Try the bouncy lengua or, if you’re indecisive, surtida, a mix of the various fleshy bits of beef head. The taqueria has ample space, so you can park your car in their backyard. Indoor and outdoor dining are available.
Check instagram.com/eltacostao__ for location details.