Sahuayo Primo

Another great meal here. This time noticed the tortillas are freshly made as you order your plate. This place is so authentic that they have no «pinche diete» sold here!

This place is literally one of the best places or the best place for carnitas … Just amazing perfectly crunchy on the outside and tender on the inside … I’m still in awe how good this carnitas are… WOW!!! Every time I’m near this place I have to stop and get some tacos: D

The carnitas tacos are worth the trip. Really porky. More crispy than the usual soft texture. No air conditioning. All tables for two. Chorizo tacos were ok as were the tongue. Birria are tasteless. Come for the carnitas. Some of the best I’ve had.

Very good tacos. Buche, al pastor, and carnitas is all good. Nice salsa bar and generous portion of meat. Homemade tortillas and large size.

Dont be alarmed by the atmosphere, this place is Legit. Get the carnitas!!! Their tacos Are giant and delicious. I could only eat one so its a steal for $ 1.99. It’s right across from my capoeira studio.

the best carnitas in santa ana and possibly all south orange county. try the «surtido tacos’ witch is all the parts of the pig its freaking delicious.

One of the best burritos I’ve tasted. Also got the heart-​attach chicharon, it’s like deep fried pork chops.

I have been there a few times for breakfest and I have to say I will continue to go back I got the carnitas and trompa and it was great they also provided homemade tortilla’s which were excellent. They have an exta spicy salsa which you have to ask for and if your looking for good spicy Mexican food this a place I would definitly recommend again you have to be a lover of old school Mexican style food, I personally think you should go for breakfest when all the food is fresh

Came here with Alex K to try these crazy good tacos he’s been telling me about. I seriously don’t think I would’ve been able to find this place had he not come with me because it really didn’t have any big signage and it is literally a hole in the wall.
The menu is simple and on a board which hangs overhead. There are tortas, platos and tacos. That’s it. There is a bunch of meats to choose from but they don’t always have everything like we found out that day — no birria!
I got the lengua, carnitas and al pastor, can’t remember what Alex got. There is a salsa bar which you can help yourself to: chipotle, some green salsa, pickled carrots, onions, cilantro, onions etc. Alex informed me that the pickled onions are done with habaneros and so it would be nice and spicy just the way I like ‘em. I got some of that and seriously, it was awesome. Really great kick to it.
When I got my tacos I started with the lengua — bleh — very tasteless, like he had forgotten to season them. I put all the condiments on including those onions and it helped, but after 2 small bites, I dumped it and went on to the next one.
Carnitas was pretty good, not overly greasy and good enough flavor. When I went up to refill my pickled onions, the guy asked me if I like spicy and I said yes! He goes you want chile? I said yes! He goes into his fridge and brings me some special salsa. I tasted it and it was SOOOO spicy! I absolutely LOVED it. After putting that onto my taco and eating it, my head started sweating which is a great indicator of how great the spice level is for me. Of course I chowed down that carnitas taco in a jiffy!
Al pastor was the best item. I thought it was immensely flavorful and delicious! I would definitely come back for these alone!
I’m not sure how often I’ll be able to get back here since it’s not centrally located. It’s not right off the freeway, in fact, it’s no where close to the freeway at all. However, for damn good al pastor tacos, maybe I might make that special trip down here just for them.

So I went back twice since my original review, just to try some more different cuts of meat. I’m a slightly irked that I haven’t been able to try the birria, but I recently tried the cabeza, the lengua, the trompa, and the chicharron en salsa, so I am quite full from the experience. The lengua was good, but could have used more seasoning and salt. The cabeza was fatty, meaty and tasty if you’re into that sort of thing. The trompa was leaner than the cabeza, but still had some chewy bits of fat to go with the meat. Chicharrons, or pork rinds, are usually deep fried, which they have, but today I saw it in a soupy chile verde tomatillo salsa, and they gave me a sample to try. Wow. Mildly spicy, the softened rind mixed with the salsa was so good I’m at a loss for words to describe. I’m still wanting to go back to try the birria, but I got a tip of an even better place.