A taste of Mexico in Milwaukee

When you think of Mexican food, tacos and burritos probably come to mind, but a certain type of delicacy comes from Michoacan, Mexico. On the streets of South Chase and West Lincoln in Milwaukee, you’ll find murals, parks, and carnitas without Lucho, which has been around for 10 years. “Everything is new here, we are all like family, even the workers,” said the manager. “10 years,” said owner Jose Luis Mejia. Mejia calls it “Don Lucho.” He is from Michoacan. “It’s the state’s most famous for carnitas,” Mega said. “He created a special recipe for delicious carnitas or pork tacos. There are different seasonings but you have to make sure it’s authentic.” “The flame should be fine, then flip and continue adding the meat.” This process is long. The meat cooks for about two hours. Then it is chopped and ready to serve. “It’s like art,” Meija said. Customers also have options: Carnitas or cuero – leather. Mega said in Mexico that it was very difficult to start a business, so he came to the United States, received an immigration pardon and opened his shop. The manager said, “The flavor we give us, the flavor. On any given weekend, Mega said he sells about 2,600 pounds of carnitas. I’m very humble, but I feel happy when I see a crowd gather in my restaurant,” Mega said. His clients are not only from Milwaukee but the surrounding areas as well.

When you think of Mexican food, tacos and burritos probably come to mind.

But there is a certain type of delicacy that comes from Michoacan, Mexico.

On Milwaukee’s South Chase and West Lincoln Streets, you’ll find Don Lucho’s murals, gardens, and carnitas.

It has been around for 10 years.

“Everything is new here we are all like family, even the workers,” said the manager.

“I brought this from Mexico. They showed me when I was 10,” said owner Jose Luis Mejia.

Mejia uses the name “Don Lucho”.

He is from Michoacan.

“It’s the most famous state for Carnitas,” Mega said.

Create your own recipe for delicious carnitas or pork tacos.

“There are different spices but you have to make sure they are authentic,” Mega said. “The flame should be fine, then flip and continue adding the meat.”

The process is long. The meat cooks for about two hours.

Then it is sliced ​​and ready to serve.

“It’s like art,” Mega said.

Customers also have options: Carnitas or cuero – leather.

Mega said in Mexico that it was very difficult to start a business, so he came to the United States, received an immigration pardon and opened his shop.

“The flavor we give it to, the flavor. It’s really something unique,” said the manager.

On any given weekend, Mega said he sells about 2,600 pounds of carnitas.

“I am very humble, but I feel so happy when I see a crowd of people gathering in my restaurant,” he said.

Mega said his clients are not only from Milwaukee but from surrounding areas as well.

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