Carnitas Las Michoacanas on Chula Vista's Third Avenue has built a reputation around slow-cooked Michoacán-style pork sold by the pound in surtida, maciza, buche, and cuero cuts. The carnitas program anchors a broader traditional-Mexican menu of tortas, sopes, enchiladas, and caldos, and the kitchen's event-scale output pairs with the taquiza-format catering at La Taquiza for large South Bay gatherings that require both restaurant-grade plating and high-volume service. Chicharrón prensado—pressed pork cracklings seasoned and fried—is sold by the pound alongside the carnitas, and the birria preparation stews goat or beef in a dried-chili-pepper broth finished with diced onion and cilantro. Breakfast service includes chilaquiles topped with carnitas and huevos and a pozole rojo built on a nixtamalized-hominy base with shredded pork. The Third Avenue location shares the corridor's Italian-dining anchor with Filippi's Pizza Grotto Chula Vista, placing Michoacán-style carnitas and Neapolitan-style pizza within the same walkable stretch of Chula Vista's historic downtown. Carnitas undergo a multi-hour braise in rendered lard at a controlled low temperature before a final high-heat sear in a copper cazo, producing the caramelized bark and pull-apart interior that defines the Michoacán preparation method.