Los Vaqueros

Name: Los Vaqueros
Address: 2513 Rodeo Plaza, Historic Stockyards Exhibits building, Fort Worth, TX, 76164, US
Telephone: 817-624-1511
Price range: $$

Tex-Mex$$

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2513 Rodeo Plaza, Historic Stockyards Exhibits building, Fort Worth, TX 76164
817-624-1511
Last verified: September 2026
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Nachos

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Bean & Cheese Nachos$8.40 (small) / $12.60 (large)
Chicken Supreme Nachos$11.55 (small) / $16.80 (large)
Beef Supreme Nachos$11.55 (small) / $16.80 (large)
Chicken Fajita Supreme Nachos$11.55 (small) / $16.80 (large)
Beef Fajita Supreme Nachos$12.60 (small) / $17.85 (large)
Brisket Supreme Nachos$12.60 (small) / $17.33 (large)
Shrimp Supreme Nachos$13.65 (small) / $18.90 (large)

Appetizers

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Stuffed Jalapenos (Cheese & Beef)$11.55
Stuffed Jalapenos (Cheese Only)$10.50
Mexican Potato Skins (Cheese)$12.60
Mexican Potato Skins (Grilled Chicken)$13.65
Mexican Potato Skins (Beef Fajita)$15.75
Tamale Appetizer (in shuck)$10.50
Tamale Appetizer (smothered)$12.60
Dozen Tamales$16.75
Vaqueros Special Combo Platter$25.20

Specialties (Dinners)

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Steak Ranchera$36.75
Tacos al Carbon$24.68
Chimichangas$18.90
Mexican Pepper Steak$23.10
Carne Asada$25.20
Chiles Rellenos$19.95
Relleno Combination$18.90
Chicken a la Parilla$17.85
Flauta Dinner$16.28
Pescado Vera Cruz$18.90
Davidson's Sunset Enchiladas$19.95
Tara's Brisket Tacos$17.85
Rotisserie Tequila Chicken Tacos$16.80

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

Dishes to know on this menu

Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Chicken Fajita Supreme Nachos · Beef Fajita Supreme Nachos · Chicken Fajita Quesadilla.
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 · Cheese Quesadilla · Chicken Quesadilla.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos · Bean & Cheese Nachos · Chicken Supreme Nachos.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Davidson's Sunset Enchiladas · Avocado Enchiladas · Spinach Enchiladas.
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: Guacamole Salad · Side of Guacamole · Guac Tostada.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamale Appetizer (in shuck) · Tamale Appetizer (smothered) · Dozen Tamales.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
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
Flautas & taquitostypically $11.49 across 188 menus
Tostadastypically $9.50 across 175 menus

Los Vaqueros on our other sites

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Los Vaqueros

Menu

Nachos

Quesadillas

Appetizers

Dips & Sides

Soups

Chalupas

Fajitas (Regular)

Lunch Fajitas

Specialties (Dinners)

Salads

Blue Zone (Vegetarian)

Kids Menu

Desserts

How these dishes compare

Los Vaqueros on our other sites

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