Perhaps another reason I love La Fonda so much is regional familiarity. In Mexico, the food is prepared differently depending on where you are from. For example, if you go to Veracruz you will most likely eat black beans, white rice and seafood. My grandparents were from Guadalajara. Some of the Medina family is from the same region.

But the other great thing about La Fonda’s carnitas ($8.99) is that they are never dry. I’ve tried carnitas at other restaurants, and they are not the same. La Fonda’s pork is flavorful and juicy, because Sandy Medina and Martha Mendez marinate the meat, then cook it for four hours. The final result is almost falling to pieces and running with juice.