Where is the best place to eat carnitas on a Saturday morning in Mexico City?
Around 10:00 on a Saturday, the sidewalk on Gutiérrez Nájera in Colonia Tránsito transforms into a massive, organized waiting line for El Abanico. This is the undisputed heavy champion of CDMX carnitas. You can sit inside the sprawling, noisy dining room or grab a quick taco at the street-side counter. Order the surtida—a mix of different cuts—or specify maciza and cuerito for the perfect texture contrast. Two tacos here will keep you full past sunset.
What locals actually do
Chilangos treat Saturday morning carnitas as a serious weekly ritual, often used to cure a hangover or kick off the weekend with family. At El Abanico, the system is a well-oiled machine. Locals know to bypass the long line for tables if they are solo or in a rush; instead, they crowd the standing-only street counter, where the carvers slice meat at lightning speed. We always order a side of chicharrón to crumble directly onto the tacos and never skip the fresh radishes and pickled habaneros on the table. If you want a specific cut like costilla or chamorro, you need to arrive before noon.
Order one taco of costilla and one of cuerito at El Abanico's street counter, topped with salsa verde and onions, washed down with a cold Boing de guayaba.
Practical notes
- 01Take the Metro to San Antonio Abad on Line 2; El Abanico is a straightforward three-block walk east from the station exit.
- 02Expect to pay around 45 MXN per taco, meaning a highly satisfying meal with a drink will easily run under 150 MXN.
- 03While they open at 09:00, the prime cuts like costilla sell out first, making a mid-morning arrival highly recommended.
Good to know
- ✗Cash is the only accepted payment method at the street counter, so carry small bills.
- ✗The sit-down queue is family-heavy and slow-moving; the standing counter is much faster for solo travelers.
- ✗Street parking is highly competitive and managed by local attendants; taking a taxi or Metro is much easier.