El Malo Tacos

Name: El Malo Tacos
Address: 1705 Central Ave, Charlotte, NC, 28205, US
Telephone: 980-201-9163
Price range: $$

Baja$$

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Mon 11am–10pm, Tue–Thu 11am–11pm, Fri–Sat 11am–midnight, Sun 11am–10pm

1705 Central Ave, Charlotte, NC 28205
980-201-9163
Last verified: September 2026
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Colorful interior of El Malo Tacos in Charlotte with a 'TACOS' sign and 'Mercado' shelves, papel picado banners overhead, and red chairs at white tables

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.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria · Quesabirria.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos · Breakfast Burrito.
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: Chips, Salsa & Guacamole · Chips & Salsa · Salsa.
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: Quesadillas.

How these dishes compare

Burritostypically $10.45 across 263 menus
Carne asadatypically $13.50 across 251 menus
Nachostypically $11.99 across 200 menus
Al pastortypically $7.50 across 163 menus
Birriatypically $14 across 138 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Margarita & palomatypically $12 across 71 menus

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El Malo Tacos

Menu

Tacos

Burritos

Quesadillas

Snacks

Dessert

Sides

Beverages

Booze

How these dishes compare

El Malo Tacos on our other sites

More restaurants nearby