Pick whatever you like at Carnitas Ramirez in the East Village — The Taqueria Ramirez team brings next-level nose-to-tail tacos to Manhattan

After winning over Greenpoint with Taqueria Ramirez, Giovanni Cervantes and Tania Apolinar brought a different Mexican tradition to East 3rd Street. At Carnitas Ramirez, it’s pork from nose to tail, prepared using the Michoacán method Cervantes learned from local taqueros. The counter rewards knowing your cuts—or getting acquainted.

Pork belly gets an extra fry for a crisp outside and tender center, while pork cheeks offer a softer bite. Shank and ribs round out the familiar favorites. Tongue, jowl, and stomach reward curiosity. A gordita packs pork into corn masa, fried in lard and filled with cracklings. The sesadilla wraps tender pork brain in a crispy tortilla. Add guacamole, get consomé for dipping, and head to the salsa bar to find your heat.

Pick a cut you know and save room for one you don’t.