Taqueria Los Comales

Name: Taqueria Los Comales
Address: 3141 W 26th St, Chicago, IL, 60623, US
Telephone: 773-523-1689
Price range: $

Mexican$

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3141 W 26th St, Chicago, IL 60623
773-523-1689
Last verified: September 2026
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Tacos

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Bistec Taco$3.10
Chopped steak
Al Pastor Tacos$3.10
Marinated pork with onions
Suadero Tacos$3.10
Flank steak
Chorizo Taco$3.10
Mexican sausage
Lengua Taco$3.10
Beef tongue
Barbacoa Taco$3.10
Shredded beef
Cecina Taco$3.10
Seasoned thinly sliced steak
Tripas/Tripe Taco$3.10
Crispy beef tripe
Pollo Adobado Taco$3.10
Marinated chicken
Pescado Empanizado Taco$3.60
Crispy battered cod with cabbage, pickled onion, chipotle salsa
Taco Ranchero$3.99
Traditional meats on large corn or flour tortillas
Taco Dinner$11.30
3 tacos with rice & beans, chips & salsa, or French fries
Quesadilla Dinner$16.00
3 cheese quesadillas with rice, beans, lettuce & tomato
Comales 20 Taco Tray$65.00
Serves 4-5; includes horchata, jamaica or Pepsi

Side Orders

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Salsa for Chips$5.00
Chunky salsa fresca or warm ranchera
Sliced Avocado$3.50
Serves 2 people
Arroz Rice$2.99
Mexican rice with mixed vegetables
Guacamole$9.00
With jalapenos, cilantro, lime, onions, avocados
Order of Crema Sour Cream$2.99
Serves 3-4 people
Cebollitas Grilled Onions$3.10
Mexican grilled bulb onions
Jalapenos Asados Grilled Jalapenos$3.10
Home Made Tortilla Chips$3.50
Made fresh daily
Chips & Salsa$5.00
Salsa fresca or warm salsa ranchera
Order of Frijoles/Refried Beans$2.99
Vegetarian
Order Queso Shredded Cheese$3.00
White Mexican cheese
Cheese Quesadilla$3.00
Corn or flour tortilla
Chicken Nuggets$6.99
Made to order
French Fries$4.00
Generous portion
Pickled Vegetables (Curtido)$0.75
Cauliflower, carrots, jalapeno
Sliced Limes$0.50
Three pieces

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

Dishes to know on this menu

Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Tortas & Burritos · Tortas · Torta Pollo Empanizado.
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: Tortas & Burritos · Burritos.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Suadero Tacos · Tripas/Tripe 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 Dinner · Cheese Quesadilla.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Arroz Rice · Order of Frijoles/Refried Beans.
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: Salsa for Chips · Chips & Salsa.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Chorizotypically $9.38 across 181 menus
Al pastortypically $7.50 across 163 menus
Tortatypically $12.50 across 113 menus
Churrostypically $7 across 112 menus

Taqueria Los Comales on our other sites

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Taqueria Los Comales

Menu

Tacos

Tortas & Burritos

Side Orders

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Drinks

Kids Menu

How these dishes compare

Taqueria Los Comales on our other sites

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