Carnitas’ Snack Shack – Seen in San Diego Magazine’s New & Notable

We were featured in San Diego Magazine’s New and Notable Restaurants February 2012 issue.

SD Magazine photo, John Dole

Hole Hog

When Hanis Cavin read Charlotte’s Web, we can only assume he salivated. The ex-Kensington Grill chef has finally opened Carnitas’ Snack Shack, a hole-in-the-wall full of warm swine. “There are fish houses and steakhouses,” he says. “This is our pork house.” His slab of spicy-sweet belly could be used to bludgeon disorderly vegans. He’s also got a BLT-on-brioche, a Black Forest ham-and-cheese, and even a semi-poutine with fries, pulled pork, and white-cheddar gravy made with bacon fat. His pièce de résistance? A Kaiser roll with pepperoncini-relish hosting breaded pork loin, pulled pork, and applewood-smoked bacon. More forms of pig than Les Girls’ lunch crowd. “This is not health food,” admits Cavin. No, sir. Go flax seed somewhere else. 2632 University Ave.,

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2 Responses to Carnitas’ Snack Shack – Seen in San Diego Magazine’s New & Notable

  1. dixie comesanas says:

    The food here is absolutely delicious. We ate 3 times in 1 week. We went to Gingham and had the pulled pork….it was mediocre at best. The Shack rules!

  2. Pingback: Pork Report 2012: The Year In Review - Carnitas’ Snack Shack

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