Carnitas Uruapan 55th Street

Name: Carnitas Uruapan 55th Street
Address: 2813 W 55th St, Chicago, IL, 60632, US
Telephone: 773-424-7617

Michoacán Carnitas

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2813 W 55th St, Chicago, IL 60632
773-424-7617
Last verified: August 2026
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Carnitas (per lb)
- Signature
Served with tortillas; founded in 1975 by Inocencio Carbajal ("El Guero"); one pound typically feeds two people
Chicharrón
Tacos Dorados$1.50
Crispy fried tacos with a filling of spicy pork brains, jalapeno, cilantro, and onion, or with a potato/cheese filling
Michoacan-Style Cheese Stuffed Tamales$3.00
Wrapped in fresh corn leaves, served with chile de arbol salsa, sour cream, and cotija cheese
Carnitas "Especial"
Half pound carnitas, fried taco, chicharrones, beans, and a 12oz agua fresca; Monday–Friday only
Chicharron Guisado
Chicharrones in a mild spicy jalapeño/tomato sauce; Saturday–Sunday only
Guacamole
- Vegetarian
Mexican avocados, onion, cilantro, lime and serrano pepper
Frijoles Refritos
- Vegetarian
Homestyle refried beans
Botana Uruapan
Three tacos dorados plus chicharrones
Menudo
Beef tripe stew with spices; Saturday–Sunday only

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas (per lb) · Carnitas "Especial".
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Michoacan-Style Cheese Stuffed Tamales.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Tacos Dorados.
Menudo: A soup made with beef tripe, often with hominy, in a chile-seasoned broth. Onion, oregano, dried chile and lime are common table garnishes. Because it takes considerable time to prepare, many Mexican restaurants offer menudo only on weekends, particularly in the morning. It also has a long-standing reputation as a hangover remedy. TacoMenus cannot guarantee the medicinal properties. On this menu as: Menudo.
Guisados: The word guisado covers a broad family of home-style braises, stews and cooked fillings. A taquería specializing in tacos de guisado may have a row of pots containing dishes such as chicharrón in salsa verde, picadillo, rajas con crema, bistec a la mexicana or chicken in mole. Pick a pot; it gets spooned into a tortilla. They are particularly associated with everyday lunch cooking in central Mexico. On this menu as: Chicharron Guisado.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Frijoles Refritos.

How these dishes compare

Flautas & taquitostypically $11.49 across 188 menus
Carnitastypically $12.75 across 178 menus
Tamalestypically $7.99 across 123 menus
Menudotypically $13.99 across 67 menus
Guisadostypically $11.48 across 15 menus

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Carnitas Uruapan 55th Street

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