South Side Cheap Eats: Kiki D's Carnitas

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2007_04_kikid_carnitas.jpgThere's a stretch of freight train track and pothole-marked road that runs parallel to 41st Street that makes a great shortcut to the southwest side via bicycle, particularly on days where we don't want to fight the congestion of Archer Avenue. A service road at 41st and Ashland allows freight rail employees easy access to the rails. It also dumps us off at the Ashland Avenue Swap-O-Rama. If you've never been to the Swap-O-Rama, you don't know what you're missing. What we were missing was Kiki D's Carnitas, located across the street. After the meal we had this weekend, we wished we'd kept missing it. The sign that once announced its presence is long gone, but the steady foot traffic from Swap-O-Rama customers keeps Kiki D's from totally fading in the background. Service is no-nonsense: walk in, take a number, give your order, follow the line to the check-out counter and avoid the kids hopped up on Mexican soda scurrying around your feet in the process. Meats and homemade pork rinds fill display booths, whetting an appetite that doesn't know what this place has in store.

2007_04_kikid_cabesa_de_chivo.jpgWe ordered a plate of carnitas, served with rice, beans and corn tortillas ($5.99). The meal was lukewarm, at best. The tortillas had seen better moments and the pork was tougher than either leather or Run DMC. We had to order an extra bottle of orange juice to wash the meal down, and sprinkle our pork liberally with salsa and hot sauce to give it flavor. Then we made our second mistake and asked for a sample of the cabesa de chivo ($1.99 each), a deep-fried taco filled with goat's brain and salsa. We bit into the taco and had to suppress the gag reflex just as the sweet kid behind the counter asked, "What do you think? It's hot, huh?"

It wasn't, and that lack of warmth in their food - the feeling that we were eating something that's been sitting out in the open for who knows how long - was unacceptable for even the most low maintenance diner. We know that most places like this specialize in volume, but if they're going to keep their food under warming lamps, then the lights need to emit something equating warmth. Reviewing their inspection reports from last year, the city health department seemed to agree, citing Kiki D's twice for not having adequate food storage (their most recent inspection a few weeks ago found them to be in substantial compliance). This is a case of Chicagoist taking one for the team; as we're writing this on Sunday morning, we're still chewing antacid. There are better carnitas shops in the city. However, if you have a cast iron stomach, looking for something to tide you over after buying that black panther sculpture for your living room at Swap-O-Rama, or simply like to flirt with death, then head down and check out Kiki D's for yourself. Just don't say we didn't warn you.

Kiki D's Carnitas is located at 4117 S. Ashland. Their hours of operation are 8 a.m. - 3 p.m. Sunday through Wednesday, and 8 a.m. - 4 p.m. Thursday through Saturday. Telephone: 773-254-3526.

Comments (15) [rss]

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I had the same problem living in pilsen. You'd think you could walk into any restaurant and have it be delicious mexican food but a lot of it was hardly edible. Some of the stores were interested in things other than food (not saying that would be the case with this place) and the food they did serve was simply foul.

Like anywhere, you have to know where to go I guess.

P.S that picture on this post is really gross and potentially nsfw.

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and also, goat brains? OK there Anthony Bordain Jr. ;)

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I'm very afraid of what that top picture is...

How is that NSFW? It's a dead animal that was killed and meant to be eaten. It's not like boobs or anything.

And I love Chuck's posts because they turn me on to stuff I would normally overlook. I'm down for goat brains. Once, maybe.

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I prefer Carnitas Don Pedro in Pilsen, 1113 W. 18th St. Also El Molino at 3947 W. 31st Street.

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I prefer Carnitas Don Pedro in Pilsen, 1113 W. 18th St. Also El Molino at 3947 W. 31st Street.

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What's the flak jacket factor in that neighborhood?

Matty: My mother's side of the family moved to Chicago from Virginia a few years after the Haymarket riots, and my stepfather comes from southwest Tenneessee (the heart of TVA country). Trust me, eating brains - pork, beef, or goat - was commonplace growing up.

El heck: I concur with Don Pedro. El Molino is on the short list for a future post I'm planning for the site. Thanks for pointing both out.

And that photo is safe for work, until Marilyn weighs in.

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can someone explain what dead animal that is?

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Food temps can be a very scary thing indeed. When they're too hot, they scorch the food, i.e,. Whole Foods buffet, but the consequences of when it's not hot enough...

I only took French and Latin in high school, so my Spanish may be "non-existent" but I'm guessing "cabesa de chivo" means "goat head", thus this could be a goat skull.

At any rate, its definitely a herbivore. And 9 times out of 10, they's good eatin'.

Unless you try skunk.

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what happend to the rest of "its" teeth?????

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100 year's ago Angie was Coming Down Again but she learned to Hide Her Love in the Winter. Can You Hear the Music, Star Star? Doo Doo Doo Doo Doo

Or you can just order the Goat's Head Soup

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If you're down in the Pilsen area and jonesin' for cheap, delicious carnitas, hit Carnitas Urupan. It's just west of the 18 Pink Line stop on 18th Ave. They're always busy. The food has always been hot. And if you ask for it they'll give you more fatty or more lean pork. You order by the carnitas by the pound and they come with corn tortillas, peppers, and salsa. My fiancee and I shared a pound of 'em and it cost us $11 and change.

I've just shared my secret spot with you. Everyone's going to go now..

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FYI: MELAMINE IS THE POISON FOUND IN TAINTED PET FOOD.

USDA Assistant Administrator Kenneth Petersen revealed as many as 3 million chickens, contaminated with melamine from a Indiana feed mill, have been distributed and eaten.

An additional 100,000 breeder chickens are currently being voluntarily quarantined by farmers.

These 3.1 million chickens represent only those that fed on a single batch of feed.

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