Molcajete: A molcajete is the traditional volcanic-stone mortar used to grind chiles, spices, salsa and guacamole. On restaurant menus, the same word can refer to a dramatic mixed dish served sizzling in a heated molcajete. Depending on the restaurant, it may contain steak, chicken, shrimp, chorizo, cactus, cheese and salsa. One word, two things. Context will make it obvious. On this menu as: Molcajetes Macho with Green Salsa · Molcajete Gerrero · Molcajetes.
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: #9 Breakfast Burrito · #10 Chorizo Burrito · #11 California Burrito.
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: Taco/Enchilada/Quesadilla · Enchiladas de Mole · Enchiladas.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles Con Carne · Chilaquiles Con Pollo · Chilaquiles Con Huevos.
Chiles: poblano, jalapeño, serrano & habanero: Four fresh chiles you'll see repeatedly on Mexican menus. Poblano is a large, dark green chile generally on the mild side. It is commonly roasted for rajas and chiles rellenos. Jalapeño ranges from relatively mild to surprisingly hot. It may be served fresh, pickled or blistered whole as a chile toreado. Serrano is smaller and generally hotter than a jalapeño and is widely used in fresh salsas. Habanero has a fruity aroma and substantially more heat. It is especially associated with Yucatecan cooking. Individual peppers vary, sometimes considerably, so treat any heat ranking as approximate. On this menu as: Mole Poblano · Stuffed Poblano Pepper · Tilapia Habanero Hot.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo with Eggs · #3 Chorizo · #10 Chorizo Burrito.

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
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus

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Los Molcajetes

Menu

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Omelettes & Breakfast (9 AM - 3 PM)

Breakfast Extras (9 AM - 3 PM)

Botanas

Soups and Broths

Burritos

Tacos

Molcajetes

Authentic Mexican

Parrilladas

Chicken or Steak

Pescados

Platillos de Camaron

Platillos De Pulpo

Plato Combinaciones

Tortas

Kids Menu

Extras and Sides

Desserts

Drinks

How these dishes compare

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