Authentic carnitas cooked slow for flavor lovers

Romulo Acosta, affectionately known as 'El Momo,' came to the United States in the 1970s with his wife, Inocencia, carrying with him the rich culinary traditions of his family. Settling in Los Angeles, Romulo introduced Angelenos to the unforgettable flavors of birria de chivo and carnitas, a legacy rooted in his early years in Salamanca, Guanajuato, where he learned the art of cooking from his father, Felix Acosta.

Today, this tradition is passionately carried on by Romulo's youngest son, Juan Carlos Acosta, known as 'Billy.' The youngest of eight siblings, Billy grew up immersed in the family’s craft and has dedicated himself to preserving the love and authenticity that define the Acosta family’s recipes. With every dish, he honors the generations before him, bringing the same commitment to quality that makes the Acosta family’s dishes some of the best in Los Angeles. Billy’s dedication ensures that each bite reflects the family’s deep-rooted passion and love for their culinary heritage.