If you haven’t toured the late night congregation of food trucks where the 210 and 118 converge in San Fernando, you’re missing out on one of the hottest street food neighborhoods in Los Angeles. Here you’ll find food trucks and stands comfortably spaced out along Foothill Boulevard, as well as parked off various side streets serving a variety of tacos and antojitos (little whims). One of the busiest trucks in the late hours is Tacos Carnitas Don Cuco estilo Michoacan, which claims a tradition of carnitas dating back to 1940. They always have a line twenty deep on the weekends for their carnitas tacos and other special dishes from the Mexican state of Michoacan.
For this Mexican Independence Day this week, and to kick off this Latino Heritage Month, I suggest you head out to Don Cuco (no, not that combo plate slingin’ chain) on a Friday, Saturday or Sunday evening for a plate of morisqueta, which consists of steamed rice, tender frijoles de la olla (pot beans) and a deeply-flavored guisado of pork swimming a rich red chile sauce that drips its essence into the beans and rice.
The regulars are grabbing plates covered in tacos filled with carnitas, beef barbacoa, cabeza, chorizo and more— all served on fresh-made tortillas. They are all solid and satisfying, but the morisqueta is what your must order here. Morisqueta is a plate from Apatzingan, Michaocan that is a big seller all over Michoacan during comida, the big meal of the day that occurs around 2 p.m.. At $5 for a filling plate of deliciousness, you’ll be shouting “Arriba Mexico!” like Vicente Fernandez.