Menu

    • Street Tacos

    • Pollo

      2.25
    • Vegetariano

      2.25
    • Al Pastor

      Al Pastor

      2.25

      High quality pork butt hand sliced and marinated in traditional spices and grilled on the "trompo". Traditionally served with onions, cilantro, radishes, fresh squeezed lime, a slice of pineapple and hot red salsa.

    • Asada

      Asada

      2.25

      Fresh steak, hand sliced then diced, marinated in dry seasoning with a dash citrus. Traditionally eaten with onions, cilantro, fresh squeezed lime juice, radishes and hot red salsa.

    • Birria

      Birria

      2.25

      Birria is beef slow braised in a red chile stew. The tacos are filled with birria then dipped in the stew before being grilled. Birria tacos are traditionally eaten with onions, cilantro, fresh squeezed lime juice and hot red salsa.

    • Buche

      Buche

      2.25

      "Hog maw" or the outer muscle of the pig stomach stripped of the inner lining is a traditional food both in Mexico and the deep south of the United States. Ours is braised for hours then chopped and finished on the grill. It is traditionally eaten with salt, onions, cilantro, radishes and green salsa.

    • Cabeza

      Cabeza

      2.25

      Cabeza tacos are made from all the meat taken from beef head or cheeks but does not include "sessos" or brains. The head meat is slow braised in its own juices and fat and then chopped and grilled. Cabeza tacos are traditionally eaten with onions, cilantro, fresh squeezed lime juice, radishes and red salsa.

    • Campechano

      2.25

      Campechano means "hearty". These tacos are traditionally a mixture of meats. Ours comes with Asada and Chorizo. Most commonly eaten with onions, cilantro, fresh squeezed lime, radishes and red or green salsa.

    • Carnitas

      Carnitas

      2.25

      Carnitas is pork meat slow braised in lard until tender then chopped and grilled. Traditionally carnitas are eaten with onions, cilantro, fresh squeezed lime juice, radishes and green tomatillo salsa.

    • Chorizo

      2.25

      Mexican chorizo is a fresh sausage made from finely ground fatty pork mixed with chiles and spices like cloves, Mexican oregano, cumin and cinnamon. Ours uses only good cuts of pork and is grilled till crispy. Traditionally chorizo tacos are eaten with onions, cilantro, radishes, fresh squeezed lime and red or green salsa.

    • Lengua

      2.25

      Lengua is beef tongue slow braised in its own juices and then chopped and grilled. Traditionally lengua is eaten with onions, cilantro, fresh squeezed lime, radishes and red salsa.

    • Tripa

      Tripa

      2.25

      Beef small intestines are sometime called "chitlins or chitterlings" in the Unites States and eaten throughout Mexico and the deep south of the United States. Ours are slow braised for hours in their own fat then chopped and grilled. Some people like them "doraditas" or extra crispy. Traditionally tripa tacos are eaten with salt, onions, cilantro, fresh squeezed lime, radishes and red or green salsa.

    • Quesadillas

    • Pollo Quesadilla

      3.75
    • Vegetariano Quesadilla

      3.75
    • Al Pastor

      3.75

      Al pastor cut straight from the "trompo", mixed with cheese and grilled a la plancha between two fresh corn tortillas. Add your choice of vegetables and pair it with our Al Pastor salsa.

    • Asada

      3.75

      Our carne asada mixed with cheese held together by two fresh corn tortillas and then grilled a la plancha. Add your choice of vegetables. Goes great with our hot red salsa.

    • Queso

      3.00

      Gooey cheese grilled between two fresh corn tortillas. Add your choice of toppings and any of our many salsas.

    • Aguas

    • Horchata

      2.25

      Refreshing rice based drink mixed with cinnamon and vanilla.

    • Drinks

    • Fountain Drinks

      1.75

      Dr Pepper, Diet Dr Pepper, Fanta Orange, Powerade, Lemonade, Sprite, Diet Coke, Coke

    • Imported Soft Drinks

      2.25

      Mexican Coke, Mexican Sprite, Jarritos Mandarina, Sangria, Sidral Mundet,