Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostadas & Specialties · Bean & Cheese Tostada · Carnitas Tostada.
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: Carnitas Taco · Carnitas Tostada · 1/2 Pound Carnitas.
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: #6 Carnitas, Salsa, Guacamole, Rice & Beans · #8 Salsa Verde Chicken, Salad, Rice & Beans · Salsa — 6 oz.
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 Tostada · #6 Carnitas, Salsa, Guacamole, Rice & Beans · Guacamole Side.
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: #10 Nopales, Sautéed Corn & Zucchini, Boiled Beans · Nopales Side · Nopales — Sm 12 oz.
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: Tacos & Tamales · Tamales Dozen.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Chile rellenotypically $12.99 across 165 menus
Flantypically $6.99 across 132 menus
Tamalestypically $7.99 across 123 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Tortatypically $12.50 across 113 menus

La Luz del Día on our other sites

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La Luz del Día

Menu

Tacos & Tamales

Tostadas & Specialties

Combination Plates

Side Orders

Cups

Beverages

How these dishes compare

La Luz del Día on our other sites

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