Baja Californian food is one of the main aspects that catches tourists’ attention. This is why Baja Window to the South constantly travels through the state in order to try the delicious dishes this state has to offer which can range from gourmet options to international meals and seafood, all the way to carnitas (pork meat) tacos, one of the most emblematic and well-prepared food in Mexico.

On this segment of Tacos With Muchachos, our host Scott Koenig went to “Carnitas Los Panchos” alongside his friend and muchacho, Chef Mario Medina. Carnitas Los Panchos is considered one of the best carnitas places in all of Rosarito.

Though there were several dishes on the table such as gorditas, a quesadilla, pork rind, burritos, and tortas, they began this segment by trying a chamorro (pork leg) taco; this animal part takes longer to cook due to the amount of fat. When they tried it, they both said that the meat was very soft and flavorful, and the handmade tortillas gave it a special touch. Medina said that both the corn and flour tortillas are made daily, with the latter becoming quite famous in Rosarito.

Mario said that this restaurant has its own unique style, even though it serves carnitas like many other shops. This restaurant, however, has a unique seasoning that is not found anywhere else in Playas de Rosarito and an example of this is their rib taco, a pork section that is not usually served as carnitas. This one was even more special as it was served with bone, which was easily removed from the meat due to how greatly cooked it was.

Scott described this dish as “taco heaven” claiming that it is one of the best rib tacos he has ever tried. Medina said that this family business has been serving their clients for over 70 years, becoming one of the most famous carnitas places in all of Rosarito, with a great family environment and excellent food.

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Watch the complete Baja Window to the South episode where this segment is from right here: