When it comes to leaders of a culinary genre, there are few restaurants in America with greater gravitas for their respective focus than San Francisco’s La Taqueria has for tacos. That gives it, and its tacos (carnitas among them, quite arguably the best), quite a heavy reputation to live up to. La Taqueria, just one of the Mission’s many casual Mexican joints, does Mexican the way it should be done: fresh. As if the amazing rice-free burritos weren’t enough (you’d never notice its absence), there are the tacos. To prepare the carnitas, chef/owner Miguel Jara slow-cooks chunks of pork shoulder in cauldrons of bubbling lard until tender, then roasts it until it’s crispy. When it’s tucked into a double layer of corn tortillas and topped with your choice of pinto beans, onions, pico de gallo, cheese, crema or guacamole (or none of the above), there’s no better taco in America; the burritos are easily up there with the country’s best as well.
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