A QUESO TACO WITH LONGANIZA AND ASADA AND AVOCADO. IT IS CALLED THE BETOS CAMPECHANO TACO.

CHICKEN TINGA A TACO: WITH CHICKEN TINGA, COTIJA CHEESE, PICKLED ONION, & CILANTRO SERVED WITH AVOCADO CREMA AND HABANERO SALSA.

GENERAL TSO CHICKEN TACOS: CRISPY FRIED CHICKEN STRIPS TOSSED IN GENERAL TSO SAUCE, ASIAN SLAW, SESAME SEEDS, SAMBAL AIOLI AND GREEN ONIONS.

TACOS PICADILLOS: TWO TACOS FILLED WITH GROUND BEEF SIMMERED WITH ONIONS AND TOMATOES, TOPPED WITH HOUSE-MADE GUACAMOLE, CABBAGE, AND COTIJA CHEESE — ONE FINISHED WITH SALSA VERDE, THE OTHER WITH SALSA ROJA. (Closed Monday’s)

TACO FOR DOGS: FEATURES A SLOW ROASTED CARROT WITH HONEY GLAZE, SERVED ATOP A BED OF BROCCOLI & APPLE SLAW TOSSED IN A PEANUT AND COCONUT MILK SAUCE. OUR TACO SHELL IS MADE WITH OUR CHEDDAR SIGNATURE TREAT DOUGH!

AL LA PASTOR PORK TENDERLOIN STEAM BAO TACO: WITH PINEAPPLE KIMCHI SALSA. THE PORK TENDERLOIN IS MARINATED IN A SLURRY OF TOASTED CHILES, ACHIOTE PASTE, GARLIC, PINEAPPLE AND SPICES THEN GRILLED. THE MEAT IS STUFFED INTO OUR HANDMADE “TACO-SHAPED” BOA BUN AND TOPPED WITH A PINEAPPLE KIMCHI SERRANO CHILE SLAW. (Closed Monday’s)

OSTRICH TACO EGGROLL: A BOLD TWIST ON A CLASSIC FAVORITE. SEASONED GROUND OSTRICH MEAT BLENDED WITH SAVORY TACO SPICES, LAYERED WITH A RICH THREE-CHEESE MIX, AND CRISPY TORTILLA CRUNCH, ALL WRAPPED IN A GOLDEN EGGROLL SHELL. SERVED WITH A FLAVORFUL DIPPING SAUCE FOR THE PERFECT FINISH. (Closed Monday’s)

RIBEYE TACOS: FEATURING TENDER, MARBLED STEAK GRILLED TO PERFECTION, THINLY SLICED AND NESTLED INTO WARM TORTILLAS. EACH BITE IS RICH AND JUICY, WITH A DEEP, BEEFY FLAVOR COMPLEMENTED BY FRESH TOPPINGS.

BLACKENED SHRIMP TACO: FLOUR TORTILLA, BLACKENED SHRIMP, TANGY COLESLAW, AVOCADO SOUR CREAM. GARNISHED WITH QUESO FRESCO, CILANTRO AND PICKLED JALAPENOS. (Closed Tueasda’s)

TACO DE PASTOR Y BIRRIA: A HOME MADE PASTOR AND BIRRIA BEEF. (Closed Sunday’s)

QUESA BIRRIA TACO: SLOW-COOKED LION’S MANE / BLUE OYSTER MUSHROOMS SIMMERED IN A RICH CHILE CONSOMMÉ WITH GARLIC, ONION, AND WARM MEXICAN SPICES. STUFFED INTO LOCALLY MADE CORN TORTILLAS WITH MELTED MOZZARELLA CHEESE, FRESH CILANTRO, DICED ONION, AND A SQUEEZE OF LIME. SERVED WITH A SIDE OF OUR SAVORY BIRRIA BROTH FOR DIPPING.

OYSTER MUSHROOM TACOS: A UNIQUELY FLAVORFUL TACO THAT USES NUTRITIONAL MUSHROOMS AS A MEAT ALTERNATIVE. THEY ARE STACKED WITH PICKLED ONIONS, TOMATOES, CILANTRO AND TOPPED WITH OUR HOUSE MADE AVOCADO CRÈME SAUCE AND QUESO FRESCO.

GLUTEN-FREE CHILI LIME CHICKEN TACO.

PUTACOS ARE HERE
THE TACO HAD ITS MOMENT… NOW IT’S THE PUPUSA’S TURN. OUR FAMOUS CHEESE PUPUSAS FOLDED TACO-STYLE AND LOADED WITH YOUR CHOICE OF JUICY CARNE ASADA, DELICIOUS CRISPY PORK, OR FRESH VEGGIE GOODNESS. VEGAN OPTIONS AVAILABLE TOO BECAUSE EVERYBODY DESERVES HAPPINESS. THEN WE TOP IT ALL OFF WITH OUR SMOKY CHARRED MOLCAJETE SALSA THAT BRINGS THE PERFECT AMOUNT OF FIRE, FLAVOR, AND DRAMA.CRISPY. CHEESY. SAUCY. MESSY IN THE BEST WAY POSSIBLE. (Closed Monday’s & Tuesday’s)

PUTACOS ARE HERE
THE TACO HAD ITS MOMENT… NOW IT’S THE PUPUSA’S TURN. OUR FAMOUS CHEESE PUPUSAS FOLDED TACO-STYLE AND LOADED WITH YOUR CHOICE OF JUICY CARNE ASADA, DELICIOUS CRISPY PORK, OR FRESH VEGGIE GOODNESS. VEGAN OPTIONS AVAILABLE TOO BECAUSE EVERYBODY DESERVES HAPPINESS. THEN WE TOP IT ALL OFF WITH OUR SMOKY CHARRED MOLCAJETE SALSA THAT BRINGS THE PERFECT AMOUNT OF FIRE, FLAVOR, AND DRAMA.CRISPY. CHEESY. SAUCY. MESSY IN THE BEST WAY POSSIBLE.

FRIED CHICKEN TACO:
WITH GREEN CHILI NACHO CHEESE SAUCE, PICKLED JALAPENO, PICKLED ONION AND CILANTRO ON THREE SISTERS BLUE CORN TORTILLA. (Closed Monday’s)

CHOPPED BRISKET CHIMICHURRI STREET TACO: SERVED ON A FLOUR TORTILLA TOPPED WITH PERFECTLY SEASONED CHOPPED BRISKET, FRESH ONIONS, AND HOUSE MADE CHIMICHURRI SAUCE. (Closed Monday’s)

THAI-INSPIRED TACO WITH CRISPY TOFU, PICKLED VEGGIES, FRESH CABBAGE, AND OUR HOUSE-MADE SAUCE WRAPPED IN A WARM TORTILLA. (Closed Monday’s)

CHICHARRON, EN SALSA VERDE, CILANTRO, ONION, QUESO FRESCO ON FLOUR TORTILLA. (Closed Sunday’s)

SERVED ON A WARM FLOUR TORTILLA SHELL, SEASONED CHICKEN, FRESH LETTUCE, TOMATOES, AND CREAMY GARLIC SAUCE. (Closed Sunday’s)

POLLO EN MOLE TACO - TENDER CHICKEN SIMMERED IN TRADITIONAL OAXACAN MOLE.

BAHN MI TACO: LEMONGRASS CARNITAS, PICKLED CARROTS AND DAIKON, FRESH JALAPEÑO, CILANTRO.

BATTERED AVOCADO TACO WITH STRAWBERRY-GOCHUJANG CREMA ON A HOUSEMADE TORTILLA USING THREE SISTERS NIXTAMALIZED MASA. TOPPED WITH A RADISH SALAD. (Closed Monday’s & Tuesday’s)

CHICKEN AL PASTOR TACOS: WITH JUICY MARINATED CHICKEN, SWEET & TANGY MANGO SLAW, FRESH CILANTRO, AND A BURST OF CITRUSY, SMOKY FLAVOR IN EVERY BITE. (Closed Monday’s & Tuesday’s)

KAYO'S SPICY MALA TACO: WITH GRILLED PORK OR TOFU, DICED THAI CHILIS, PICKLED GINGER, AND CREAMY MALA AIOLI.

PORK ADOBO TACO.

THE BANGKOK HEAT TACOS: A FUSION TWIST DISH THAT TRANSPORTS THE TAQUERIA TO SOUTHEAST ASIA WITH THIS TAKE ON THE WELL-KNOWN FAMOUS DISH CALLED PAD KAPRAO. AN ICONIC THAI STIR-FRY DISH FEATURING MINCED CHICKEN STIR-FRIED WITH BASIL, GARLIC, AND CHILIES ON STREET TORTILLAS. IT’S BASICALLY A TACO FILLING IN DISGUISE. (Closed Monday’s)

PORKBELLY BBQ TACO:. SMOKED PORKBELLY DEEP FRIED IN LARD AND TOSSED IN CLASSIC HONEY BARBECUE SAUCE. SERVED ON A CHEDDAR CRUSTED FLOUR TORTILLA ON A BED OF COLESLAW TOPPED WITH SWEET PICKLED PEPPERS AND FRESH CUT GREEN ONIONS.

MINITAUR. MARINATED AND SLOW-COOKED BEEF, SPICY TOMATILLO SALSA VERDE, DICED ONIONS & CILANTRO, AND THIN SLICED RADISH ON CORN TORTILLAS.

CAMPECHANO TACO! MIXTURE OF ASADA AND CHORIZO. (Closed Sunday’s & Monday’s)

WE ARE DOING A TRES LECHES S’MORE TACO.

SMOKY SOY CURL ASADA TACO: MARINATED SOY CURL ASADA AND GRILLED ONIONS TOPPED WITH A CHIPOTLE TEPIN SALSA ROJA AND FRESH CILANTRO. (Closed Tuesday’s)

TACO RANCHERA: GRILLED MARINATED FLAP STEAK MXED WITH CACTUS, AND TOPPED WITH PICO DE GALLO AND QUESO FRESCO. I HAVE ATTACHED A PHOTO FOR YOUR REFERENCE.

BALKAN TACO: BRAISED, GROUND KEBAB, TANGY SHOPSKA SALSA WITH FINELY CHOPPED TOMATOES, CUCUMBERS, PEPPERS, ONIONS, AND BULGARIAN FETA (SIRENE), CILANTRO, BULGARIAN ROASTED PEPPER CREAMA. (Closed Monday’s & Tuesday’s)

AL PASTOR TACOS: PORK LOIN MARINATED IN A GUAJILLO PEPPER AND ACHIOTE SAUCE, COOKED WITH PINEAPPLE, GARNISHED WITH RED ONION AND CILANTRO.

THE SURF AND TURF TACO! TENDER FLAME-GRILLED CARNE ASADA AND JUICY SEASONED SHRIMP TOPPED WITH CREAMY HOUSE-MADE GUAC AND CRISP, REFRESHING PICO DE GALLO. (Closed on Monday’s)

CARNITAS CHERRY BOMB: CARNITAS, CHERRY-FENNEL SLAW, CREMA, CILANTRO, SERRANO & BEAN.

BEAN & CHEESE BANGER: COCONUT BEANS, QUESO OAXACA, PICKLED PEPPERS, AVOCADO.

SPICY CHICKEN BULGOGI, GOCHUGARU MUSTARD SCALLIONS, KIMCHI ACHAR SALSA ON A 6" CORN TORTILLA. (Closed Monday’s)

NOW WE BRING YOU OUR TACO PLATE, SERVED WITH RICE AND BEANS, FEATURING THREE CARNITAS TACOS—A CUSTOMER FAVORITE—TOPPED WITH PICKLED ONIONS, CILANTRO, AND QUESO FRESCO. YOU’LL HAVE TO TASTE IT TO BELIEVE IT!

CHINESE BBQ PORK TACO, SWEET AND SAVORY CHINESE-STYLE BBQ PORK (CHAR SIU) WITH HOUSE-PICKLED VEGGIES AND SLAW.

BULGOGI BIRRIA TACOS: SHREDDED BRAISED RIB EYE WITH A 100-YEAR-OLD RECIPE. MELTED MOZZARELLA CHEESE, AMERICAN CHEESE, AND SWEET SAUCE ON A CORN TORTILLA. SWEET AND TANGY DIPPING SAUCE ON THE SIDE. ADD KIMCHI FOR $2. (Closed Monday’s)

HOUSE-SMOKED SHREDDED TOFU AND PORTOBELLOS MEET A VELVETY SMOKED PEPPER QUESO, TOPPED WITH FRESH VEGGIES AND FINISHED WITH A SMOKY PEPPER CREMA DRIZZLE. BIG FLAVOR, FULLY PLANT-BASED TACO.

WAKING TACOS: CHIPS BAG LOADED: RICE, BEANS, POLLO ASADO OR CARNE ASADA, PICO DE GALLO, LETTUCE, SOUR CREAM, AND CHEESE.

DOUBLE DECK MOM TACO SUPREME: HOUSE GROUND BEEF & QUESO, SHREDDUCE, PICO, CREMA IN A CRUNCHY CORN TORTILLA SHELL WRAPPED WITH REFRIED BEANS & FLOUR TORTILLA OUTSIDE.

We have more featured places with taco’s that will be posted soon.