Bodega Taco Bar

Name: Bodega Taco Bar
Address: 1700 Post Road, Fairfield, CT, 06824, US
Telephone: (203) 292-9590

Mexican

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Mon closed; Tue–Thu 4pm–11pm; Fri–Sat 11:30am–12am; Sun 11:30am–10pm

1700 Post Road, Fairfield, CT 06824
(203) 292-9590
Last verified: October 2026
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Rustic wooden shelving stacked with plates below a hand-chalked "Sangria del Día" board inside Bodega Taco Bar in Fairfield, Connecticut

Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Pork Carnitas · Duck Carnitas Enchiladas.
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: Rajas Veggie · Street Corn Elote.
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: Salmon 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.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
Tinga: Shredded meat simmered in a tomato, onion and chipotle-based sauce. Chicken tinga is particularly common, although beef and pork versions exist. Associated with Puebla, tinga frequently appears on tostadas, tacos and sopes. On this menu as: Chicken Tinga.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Nachostypically $11.99 across 200 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Al pastortypically $7.50 across 163 menus

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Bodega Taco Bar

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How these dishes compare

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