Veracruz All Natural

Name: Veracruz All Natural
Address: 111 E Cesar Chavez St, Austin, TX, 78701, US
Telephone: 512-665-2713

Mexican

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111 E Cesar Chavez St, Austin, TX 78701
512-665-2713
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Storefront of Veracruz All Natural in downtown Austin

Breakfast Tacos

Migas Taco$6.00
- Signature
Egg, tortilla chips, tomato, onion, cilantro, Monterey Jack cheese, avocado
El Sancho Taco$5.50
Chorizo, egg, Monterey Jack cheese
El Breakfast Taco$4.50
Choose bacon, chorizo, egg, potato, refried pinto beans, cheese
El Tradicional Taco$6.50
Egg, bacon, refried pinto beans, potato, Monterey Jack cheese
Migas Poblanas Taco$6.50
Egg, tortilla chips, poblano pepper, red onion, black beans, queso fresco, avocado
El Diferente Taco$6.50
Refried pinto beans, potato, mushroom, poblano pepper, corn, avocado
La Reyna Taco$6.25
Egg, mushroom, carrot, spinach, cilantro, onion, red bell pepper, Monterey Jack cheese, avocado
Furioso Taco$6.25
Refried black beans, cauliflower, carrot, corn, spinach, salsa macha, avocado

Lunch/Dinner Tacos

Shrimp Macha Taco$6.50
Sautéed shrimp, rice, salsa macha, green onions, avocado
Grilled Fish Taco$6.50
Grilled tilapia, cabbage, mango pico, Monterey Jack cheese, avocado, side of chipotle mayo salsa
Barbacoa Taco$6.50
Slow cooked cow head, cilantro, onion, radish, cabbage
Doña Reyna Taco$6.25
Mole negro (gluten free, contains peanuts), grilled chicken, onion, queso fresco
Grilled Chicken Taco$6.25
Cilantro, onion, queso fresco, avocado
Grilled Steak Taco$6.50
Cilantro, onion, queso fresco, avocado
Al Pastor Taco$6.50
Pork marinated with pineapple & spices, cilantro, onion, grilled pineapple
Migas Originales$6.50
Scrambled eggs with tortilla strips, tomato and onion

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor Taco.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa Taco.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Grilled Fish Taco.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Salsas & Queso.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: El Guacamole.

Veracruz All Natural

Menu

Starters

Breakfast Tacos

Lunch/Dinner Tacos

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