Ricardo Palos and Carnitas Los Cuatro Hermanos just landed on The New York Times’ list of the 41 Greatest Mexican Restaurants in America — and if you know Springdale, this one’s no surprise.
Palos runs the spot out of his family’s butcher shop, open since 1996. What started as tacos one day a week grew once people caught on to his skill at the grill. He’s known for carnitas, chorizo, and chicharrones, using butchering skills he learned growing up in Chicago. The shop has long been a favorite for Springdale’s Latino community and, more recently, Marshallese neighbors who came to NWA for jobs at the local chicken plants.
Carnitas are the bestseller, but honestly, whatever you point to in that butcher case is worth a try.
Full NYT list here. Huge congrats to Ricardo and the whole team. 🙌