Building a traditional and authentic Mexican comfort food concept in the Coachella Valley. Weekdays will focus on a simple rotating menu with 3 proteins and items built around them. Burritos, tacos, quesadillas, chilaquiles, nachos, carne asada fries, tortas, etc. Fast pickup-style food without losing quality and authenticity that appeals to a broad customer base, not just carnitas customers. Weekends are the flagship concept: traditional Michoacán-style carnitas by the pound cooked in copper cazos in large batches. Goal is to consistently sell out early on Saturdays and Sundays while building one of the most recognized carnitas brands in Southern California. Currently operating a pop-up outside of a liquor store where our kitchen is under construction. We’ve been selling out in as little as 3–4 hours while building a strong local following through social media and word of mouth.