What to Order at
El Huequito

Pork shoulder marinated in dried chilies, pineapple, and achiote, carved from the trompo. The original, since 1961.

"The best al pastor in Mexico City, possibly in the country. The achiote and dried chilies are perfect."

Slow-cooked pork shoulder, braised in lard. Crispy edges, tender center. Order two.

"Pork confit in a taco. The technique is Italian, the result is purely Mexican. Brilliant."

Halved avocado filled with crab, citrus, and serrano. A hidden menu item worth knowing.

"Hidden gem on the menu. The avocado is the vessel and the crab is the point. Worth seeking out."

Thin beef brisket fried on the comal, folded into a warm tortilla with salsa verde.

"Thin brisket, fried on the comal — the suadero texture is unique. Crisp exterior, tender inside."

Rice horchata with cinnamon, made fresh each morning. The only drink you need.

"The horchata at El Huequito is the best version of this drink in the city. Do not skip it."