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This is a place devoted to the meat-laden memories of natives from Apatzingan, in Mexico’s west-central state of Michoacan. The food is an interesting detour from the Jalisco-dominated food culture suffusing Fruitvale. Morisqueta is a pile of boiled rice, topped like a Sloppy Joe with a mess of boiled pork riblets doused in searing red chile. That same chunky vibrancy radiates from Canchola’s birria de chivo, available on weekends. Beneath its orange slick of surface fat, it has a vinegary twang, faint pulse of cloves, and the rich, weedy burr of oregano. Squint, and you swear you can make out some 16th-century Spanish prototype.

Hours: 9:00 a.m.-10:00 p.m. daily


Features: , , , , , ,

Price: $

Payment Type: MasterCard, Visa, cash

ParkingChoice: Meters, Street

ReservationsChoice: Accepted, Not Necessary

Attire: casual

Entertainment: jukebox


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