Where is the best place for Saturday morning carnitas near Centro Histórico?
Saturday morning in Mexico City belongs to carnitas, and El Abanico in Colonia Tránsito is the undisputed heavyweight just south of Centro Histórico. Around 10:00, the sidewalk swells with families waiting for a table or grabbing tacos to go from the massive copper vats. Order the maciza mixed with cuerito for the perfect texture contrast. It is loud, fast, and incredibly satisfying, with fresh tortillas constantly landing on your table.
What locals actually do
Chilangos treat Saturday and Sunday carnitas as a sacred weekly ritual. While you can buy them by the taco, locals almost always order by the kilo or half-kilo to share, which comes with a mountain of warm tortillas, cilantro, onions, and salsas. At El Abanico, we skip the lean maciza-only order—which can dry out—and ask for surtida or pair maciza with costilla for rich flavor. If you are feeling adventurous, ask for sesos tacos, which are fried until crispy. Pair your feast with a cold Boing de guayaba or a classic Victoria beer to cut through the rich, slow-cooked pork.
Order a half-kilo of surtida with a side of chicharrón, plenty of salsa verde, and a cold guava Boing at El Abanico around 10:30.
Practical notes
- 01Expect a wait on weekends; the queue for tables moves fast, but the takeout line is usually much quicker.
- 02While they accept cards, bringing cash speeds up the payment process significantly when the dining room is packed.
- 03The restaurant is open daily from 10:00 to 18:00, but the freshest, best cuts are always ready before noon.
Good to know
- ✗Parking is extremely difficult; taking a quick Uber or the Metro to San Antonio Abad is highly recommended.
- ✗If you prefer leaner meat, specifically ask for maciza, but expect it to be slightly drier than mixed cuts.
- ✗Do not forget to tip the tortilla servers directly, as they operate independently from the main waiters.