Taqueria Mi Lindo Michoacan

We got the shredded carnitas sin cuernitos! they are ABSOLUTELY DELICIOUS!!!! The service is great/friendly and quick!

The best carnitas in town all around the michoacan style and the best. Different parts of Mexico make carnitas in their own traditional way I think in Michoacan they do it best. Also the best tripas and carne asada. You will love the flavors in their meats and wAy they are prepare. The 4stars because al pastor is not the best. But do consider them the best Mexican restaurant in Wichita that's the real authentic thing not like Abuelos. Come eat here if you want to have some good meats that are awesome in flavors and try other plates like menudo.

Good food and great service. Not to many seats but does not take away from the place.

You know how when you choose the 5 star on Yelp it says "Woohoo! As good as it gets!" I don't think I have truly ever meant AS GOOD AS IT GETS. In the last month I have ate here and two places in San Antonio, that when i ate the street tacos - all I could think of was most delectable tasting food that I have ever eaten or made. I include made because I really do love the food I cook. (at least most of the time) And I love what much husband creates or cooks. Generally. ;-) But this was just so good that it made my mouth water for more - and we ordered more. And will go back. We had the carnitas here. And the soft flour tacos made it even better. Soaking just that little bit extra of fat and making the taste complete. At the two other restaurants we had barbacoa and cabeza. I wish I could combine the three places. Then I could have agua frescas (strawberry and hibiscus) plus the best carnitas, barbacoa, and cabeza I have ever had. I know barbacoa and cabeza are supposed to be similar but the other restaurants seasoned them differently. So if you want eat that thing that will make your tummy extremely happy go here.PS Brad (hat tip) we came here just because of your review - so thank you, most sincerely.

Conventional thinking about the evolution of the taco places its origins at the end of the 19th century, which is surprisingly recent for a dish that today serves as the foundation of Mexican cuisine. The kicker is that the taco is just as American as it is Mexican - one culture embraced the soft corn tortilla-filled delights as snacks to feed the influx of workers taking advantage of Mexico's industrial revolution; the other culture commoditized it, made it easier to grab, and adapted it to local the ground beef and cheese that was more readily available in the central United States. Both are "authentic," but everyone has their preference. For me, it's the three-inch tortillas that are most associated with the south of the border and the more esoteric Mexican restaurants less prominently featured in the city. If you happen to find yourself around Hydraulic and Wassall on the weekend, you might be lucky enough to visit Taqueria Mi Lindo Michoacan during the few hours they are open. The restaurant is small, with only nine seats arranged in a half moon around the kitchen area that occupies the majority of the space. At its center, behind glass, under heat lamps, and inside of a big metal bucket, is the reason this Mexican restaurant is unlike any others I have seen in Wichita. Inside of that bucket is their version of carnitas - an entire pig, or the remnants of one, picked apart over the course of the day as it is gradually served by the tortilla to the customers in the know. No seasoning is needed here - alternating pieces of meat and fat are carefully selected and placed into the supple homemade tortilla along with a side plate of cilantro, onion, and lime wedge for you to apply at your leisure. The result is nothing short of exquisite, a porcine unctiousness of the purest form, with enough rendered fat to ensure the meat remains moist, but not enough to make it greasy. If this was all in which Mi Lindo Michoacan dabbled, it would be enough, but they have a standard roster of meats you might find at your local taqueria: asada (marinated beef), lengua (beef tongue), and cabeza (also known as barbecoa, or barbecued beef). Each are well-prepared and serve as excellent choices to accompany your carnitas tacos. They're even better served in a quesadilla along with the mild Mexican melting cheese that gives the dish its name, and serve as a modified take on a grilled cheese that I think I prefer over its American version. One other taco filling is offered, and is noteworthy if only because it's not often seen around here. Birria, an imprecise term meant to represent the meat from goat, beef, or lamb - in this case the latter - is served, offered here either as a taco filling or as the star ingredient in a flavorful stew. Both are worth trying, though the stew would serve as an excellent option if you do not have a taste for menudo. I don't know if Lindo Michoacan bucks the tradition of beef tripe in the name of utilizing the entire pig, but the large bowl filled with generous helpings of the stuff is certainly fresh either way. It's served in a simple broth of chiles and water alongside plenty of cabbage, cilantro, onions, and tortillas. Taqueria Mi Lindo Michoacan is a small restaurant that wisely limits its menu items - everything offered has been described here - choosing instead to do a handful of things well, and one thing extremely well. It's a template for success that many other restaurants around town would be wise to follow. They're a neighborhood shack that primarily deals to its regulars; the English tongue tends to be the lingua franca for people like me whose knowledge of the Spanish language doesn't extend very far beyond what's on the menu. I did look up the translation of "Mi Lindo Michoacan," though - it means "I Love Michoacan," the Mexican state from which the proprietors presumably hail. After trying their carnitas, I think that love is mutual.

The best carnitas around! I have not met anyone who doesn't like them. Even people who do not eat pork typically devour these and are fans. Thanks to my sister in laws family for introducing me to this delicious place! Going to pick some up today.

The best Menudo ever, the Carnitas are totally off the hook and straight off of a fully roasted pig. Gotta get in early cause it gets crowded.

The best carnitas and cueritos in Wichita!!!!!! Super friendly service and just as fast

carnitas increíbles!!! genuinely the best authentic Mexican taqueria in Wichita. The owners are so incredibly nice, and the rest of the staff is wonderful as well. 20/10, cannot go wrong here!

My friends and I ate here on Thursday upon a recommendation from an acquaintance. The staff was exceptional and offered free samples of food we were unfamiliar with. The food is top notch authentic Mexican cuisine with homemade tortillas. If you are looking for great food in an old school atmosphere with prices so reasonable anyone can eat here (my entire meal was under $9.00), then this is a must eat location. I hope the owners see this because I must say great job muy bueno