Carnitas Uruapan was founded in 1975 by Inocencio Carbajal, known as "El Guero," bringing the carnitas tradition of Uruapan, Michoacán to Chicago's Lower West Side. The menu keeps its focus tight: pork carnitas sold by the pound, tacos de carnitas, tacos dorados, a carnitas "especial," and an ensalada de nopales alongside.
The restaurant now operates three locations around the city. The original 18th Street spot remains take-out only, while the 55th Street and 26th Street locations offer both dine-in and pickup.
Carnitas Uruapan has been selected for the Michelin Guide and named an Eater best-of pick, and the James Beard Foundation named it a semifinalist for Outstanding Restaurateur in 2024. The Infatuation has also covered the restaurant, which has stayed a fixture in Pilsen for decades.
The restaurant now operates three locations around the city. The original 18th Street spot remains take-out only, while the 55th Street and 26th Street locations offer both dine-in and pickup.
Carnitas Uruapan has been selected for the Michelin Guide and named an Eater best-of pick, and the James Beard Foundation named it a semifinalist for Outstanding Restaurateur in 2024. The Infatuation has also covered the restaurant, which has stayed a fixture in Pilsen for decades.