When they founded it in 1975, the owners of El Indio Mexicano Restaurant hired cooks from the Michoacan region of Mexico to teach them the recipes of Mexico’s Pacific coast. Owned by the same family today, the restaurant carries on that commitment to authenticity, slow-cooking carnitas for five hours and cooking beans in a cazo, a large copper pot usually found only in the ruins of ancient Ikeas. The cazo is also used to cook a cornucopia of meats, including beef tongue, pork stomach, breaded steak, sausage, and charbroiled steak. These carnivorous cuts fill quesadillas, handmade gorditas, and 13 types of burrito that arrive unadorned or covered in melted monterey jack cheese and house-made ranchero sauce.
