While most of Los Angeles is sleeping soundly at 3:30 a.m., third-generation carnitas cook Gustavo Chavez is prepping 220 pounds of carnitas in the back of his Inglewood restaurant, Carnitas El Artista (@carnitaselartista). In the wee hours of the morning, copper cauldrons bubble as Chavez labors for five hours, using a large wooden oar to turn carnitas, lengua, and buche every few minutes so the meat doesn’t overcook. But his specialty? The slow-cooked carnitas, prepared Michoacan-style and served in tacos, atop nachos, and on traditional plates piled with meat alongside rice and beans, salsa, and pico de gallo. Highly Instagrammable, and highly recommended. (via @eater_la) To get to know this special storefront serving some of Los Angeles’s best carnitas, tap the link in our bio. 📸: @_erwinr_