My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Sun
    1
  • Mon
    2
  • Tue
    3
  • Wed
    4
  • Thu
    5
  • Fri
    6
  • Sat
    7
San Diego Fermentation Festival Feb 01, 2015 This fest features artisanal foodmakers and brewers, keynote speaker Sandor Ellix Katz, workshops and presentations from fermentation experts, do-it-yourself stations, and a fermented beverages garden. 68 other events on Sunday, February 1
 
Spin Cycle
A crucial vote on the party’s future happens this month
Check 1, Check 2 | Music & nightlife
Observatory to take over historic location
The World Fare
Dumplings, borscht and Stroganoff highlight the La Mesa eatery’s menu
News
Environmentalist Nicole Capretz takes on SDG&E with new watchdog group
Film
MLK biopic starring David Oyelowo tops our coverage of movies screening around town

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Wandering Appetite /  Carnitas ...
. . . .
Monday, Jan 02, 2012

Carnitas Snack Shack is a festival of pork

One of North Park’s newest stops serves delicious bits of porcine greatness

By Marie Tran-McCaslin
carnitassnackshacknorthpark The Pork Sand
- Photo by Marie Tran-McCaslin

I received one of those letters a while ago—the one from my doctor that very politely told me to get off my ass and eat healthier because my cholesterol level needed improvement. Since this is my second consecutive column on pork, I clearly haven’t cut it out of my diet. However, I do insist that it be excellent when I consume it, or else I’m wasting valuable aortic space on mediocrity.

In comes Carnitas Snack Shack (2632 University Ave. in North Park), where the pork is so good that it almost doesn’t need to be seasoned. Located where Vo’s Café used to be, it’s a welcome replacement for the neighborhood stop that dispensed delicious Vietnamese takeout. Chef Hanis Cavin and general manager Sara Stroud revamped the small building, replacing the patio with a stunning wood-paneled seating area that includes tables and counter seating.

The menu features everything from a burger to banh mi. The Pork Sand(wich) is a delightful mélange of pork prepared three ways—breaded pork-loin schnitzel, bacon strips and pulled pork, piled between freshly baked buns. Crispy and flavorful, it’s topped with a pepperoncini-pickle relish and served with the Shack aioli, a mayo-corn-tomato-pepper-cilantro mixture that I nearly ate alone with a spoon. The Carnitas tacos showcase the amazing Duroc pork sourced from family farmers in Iowa (vanderosefarms.com) and is an excellent repository for that aioli. The most devoted pork lovers should note that there’s glazed pork belly on the menu. Pork belly speaks for itself, so I’ll stop there.

Carnitas focuses on locally sourced and sustainably raised ingredients whenever possible, and it shows in the flavorful dishes. If you want a departure from pork, there’s the Shack Burger and the Beef Sand. To break up the parade of protein, there are veggies on the menu. I happen to love the fact that they’re two of my favorites: eggplant and Brussels sprouts.

What I really love about Carnitas is that it serves good food within walking distance of my home and between noon and midnight, meaning I have a tasty and close source for a late dinner.
With apologies to my doctor, of course.


Write to marietm@sdcitybeat.com and editor@sdcitybeat.com. Marie blogs at meanderingeats.com and you can follow her on Twitter at @MeanderingEats.




 
 
 
 
 
 
Close
Close
Close