Don Pedro is a special place if you know what’s going on inside, and what’s going on inside is a whole lot of carnitas. Translated literally, carnitas means “little meats,” but in reality you’re going to get a lot of meat on a plate. The first thing you’re hit with walking in the door is the sight, sound, and smell of a huge pile of fried chicharrones (pork rinds) being chopped to pieces, a precursor for the porky goodness to come. Take a peek in the back to see the large quantities of pork simmering in giant copper pots - they’re doing things old school here. Beginners should get the carnitas platter and stick to the basic white and dark pork meat, or get adventurous with a mix that includes pig ribs, liver, and skin. Either way it’ll come with warm tortillas, cilantro, onions, and salsa meant for excellent taco making, plus you’ll get some of those chicharrones from the front. Don’t forget cash, because it’s all they take. On weekdays Don Pedro gets a steady crowd at lunch, and on the weekends you’d think it’s 2000 and Britney Spears is inside. The line starts early, but waiting is part of the experience, an experience we’re confident will prove to you why Don Pedro is a special place inside.