Casa Enrique

Chiapas Mexican

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Monday: 5:00 PM–10:15 PM; Tuesday–Saturday: 11:00 AM–10:30 PM; Sunday: 11:00 AM–10:15 PM

5-48 49th Avenue, Long Island City, NY 11101
347-448-6040
Last verified: August 2026
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Storefront and sidewalk seating at Casa Enrique

Pal Arranque (Appetizers)

↑ All sections

Guacamole$18
Avocado, onion, cilantro, chile serrano, tomato, with side of homemade totopos
Ensalada de Betabel con Jicama$18
- Vegetarian
Beets, jicama, queso fresco, mint, lemon vinaigrette, candied pumpkin seeds
Sopecitos de Chorizo$20
Thick homemade corn tortilla, chorizo, beans, avocado, lettuce, and cream
Rajas con Crema$20
- Vegetarian
Roasted chilies poblanos, onion, corn cheese, and cream
Albondigas en Chipotle$20
Beef meatballs with hard boiled egg inside, in chipotle tomato sauce

Taqueria (2 Tacos per Order)

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Suadero$16
Slowly cooked brisket
Chorizo$16
Homemade spiced crumbled chorizo
Pollo con Mezquite$16
Chicken seasoned with mesquite
Lengua$16
Slowly cooked cow tongue
Pastor$16
Pork marinated in chilies and pineapple
Tacos Veganos de la Temporada$16
- Vegan
Seasonal vegan tacos
Tacos de Pescado$19
Cerveza battered market fish with avocado sauce
Tacos de Carne Asada$25
Double "R" Ranch skirt steak marinated in tequila

Enchiladas

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De Pollo en Salsa Verde$25
Chicken breast rolled in corn tortilla with tomatillo sauce, lettuce, black beans, crema fresca, queso fresco
De Pollo con Mole de Piaxtla$25
Chicken breast rolled in corn tortilla with mole sauce, onion, black beans, crema fresca, queso fresco
Doña Blanca (Rajas con Crema)$25
- Vegetarian
Roasted chili poblanos, onion, rolled in corn tortilla, tomatillo sauce, lettuce, black beans, crema fresca, queso fresco

Pa' Rematar (Entrees)

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Pozole de Mi Tía$25
Red hominy pork soup, oregano, radish, onion, lettuce, and avocado
Chile Relleno$26
- Vegetarian
Chili poblano stuffed with chihuahua cheese, tomato sauce and rice
Mole de Piaxtla$27
- Signature
Puebla-style mole with dry peppers, almonds, raisins, plantain, sesame seeds, and chocolate over chicken and rice
Cochinito Chiapaneco$32
- Signature
Roasted pork ribs marinated in guajillo chilies, rice and beans
Branzino al Pastor$35
Grilled branzino marinated in guajillo and achiote with red onions, pineapple sauce, cilantro, and radish; served with tortillas and cilantro tomatillo salsa
Carne Asada$49
Double "R" Ranch skirt steak marinated in tequila, roasted poblanos and beans
Chamorro de Borrego al Huaxamole$42
Lamb shank braised in chili pulla, huajes, and cilantro with rice and beans

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

Dishes to know on this menu

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 con Crema · Doña Blanca (Rajas con Crema) · Arroz.
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: Pastor · Branzino 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: Tacos de Carne Asada · Carne Asada.
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: Sopecitos de Chorizo · Chorizo.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Ceviche de Pescado · Tacos de Pescado.
Street tacos: "Street taco" is a broad U.S. menu term usually describing a small, relatively simple taco inspired by tacos sold from stands and taquerías in Mexico. A common version uses one or two small corn tortillas topped with meat, onion and cilantro, with salsa and lime added by the diner. But taco styles vary tremendously across Mexico, so tortilla count and toppings are not a definition of authenticity. At U.S. taquerías, tacos labeled this way are usually priced individually and intended to be ordered several at a time. On this menu as: Taqueria (2 Tacos per Order).

How these dishes compare

Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Chorizotypically $9.38 across 181 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Al pastortypically $7.50 across 163 menus
Flantypically $6.99 across 132 menus

Casa Enrique on our other sites

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Casa Enrique

Menu

Pal Arranque (Appetizers)

Del Puerto (Seafood)

Taqueria (2 Tacos per Order)

Enchiladas

Pa' Rematar (Entrees)

Side Orders

Postres (Desserts)

How these dishes compare

Casa Enrique on our other sites

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