Pineda Tacos

Name: Pineda Tacos
Address: 2130 E Lake St, Minneapolis, MN, 55407, US
Telephone: 612-722-3580
Price range: $

Mexican$

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Mon–Sat 9am–9pm, Sun 10am–9pm

2130 E Lake St, Minneapolis, MN 55407
612-722-3580
Last verified: September 2026
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A plate of chilaquiles topped with two fried eggs, crema and cotija with rice and refried beans beside a carne asada rice bowl, from Pineda Tacos in Minneapolis

Meat Choices

↑ All sections

Pollo
Chicken.
Tinga de Pollo
Spicy chicken.
En Salsa Verde
Chicken in green sauce.
Pollo a la Parrilla
Grilled chicken.
Asada
Grilled steak.
Barbacoa
Shredded beef.
Bistek a la Mexicana
Mexican beef steak.
Lengua
Beef tongue.
Carne Molida
Ground beef.
Carnitas
Shredded pork.
Chorizo
Sausage.
Pastor
Marinated pork.
Chicharrón
Pork rind.
Puerco en Chipotle
Pork in chipotle.

Pineda Specialties

↑ All sections

Mar y Tierra$22.99
Steak, garlic shrimp, rice, beans, fried jalapeños, lettuce, avocado, pico de gallo, tortillas.
Carne Asada$16.99
Rice, beans, fried jalapeños, onions, lettuce, avocado, pico de gallo, tortillas.
Cesina$16.50
Alambre$14.50
Choice of meat, green peppers, ham, pineapple.
Alambre Mix$17.25
Chicken, steak, shrimp, chorizo, ham, onions, green peppers, pineapple.
Alambre de Camarón$15.50
Shrimp, green peppers, onions, ham, pineapple, chorizo.
Azteca Plato$16.99
Rice, beans, 2 eggs, fries, asada.
Enchiladas Rojas o Verdes (3)$12.99
Cheese or choice of meat.
Chile Relleno de Queso$12.99
Chimichangas$12.50
Rice, beans, choice of meat, cilantro, onions.
Pollo Enchilado$14.50
Fried chicken, chili, rice, beans, lettuce, tomatoes, lemons, avocado.
Menudo$3.99
Cup $3.99, bowl $12.50, large $14.99.

Bebidas / Drinks

↑ All sections

Jarritos$2.99
Mandarina, tamarindo, mango, piña, Sidral, sangría.
Jumex$1.85
Strawberry, banana, mango.
Monster$3.50
Bottled Water$1.50
Soda Can$1.65
Coke, Orange.
Mexican Coke$3.25
Chilled Coffee$3.59
Small $3.59, large $4.99.
Café / Coffee$2.99
Aguas Frescas$4.50
Small $4.50, medium $5.50, large $6.99.

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

Dishes to know on this menu

Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Tortas · Torta Sencilla · Torta Doble.
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: Burritos · Tiger Burrito · Burrito (Regular).
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Taco (Regular Tortilla) · Harina (Flour Tortilla) · Dorada (Golden/Fried Tortilla).
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: Alambre · Alambre Mix · Alambre de Camarón.
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: Asada · Carne Asada.
A la diabla, al mojo de ajo & other seafood styles: Several phrases recur throughout the seafood section of Mexican menus. A la diabla means "devil-style" and usually signals a spicy red chile sauce. Al mojo de ajo emphasizes garlic, commonly cooked with butter or oil. Al ajillo also centers on garlic, often paired with dried chile. A la veracruzana refers to the Veracruz style of preparing fish in a tomato-based sauce influenced by Spanish Mediterranean cooking, commonly including olives and capers. Exact recipes and heat levels vary by restaurant. On this menu as: Camarones a la Diabla · Camarones al Mojo de Ajo.

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
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus
Fajitastypically $15 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus

Pineda Tacos on our other sites

menuzrrestaurant menus of every cuisine

Pineda Tacos

Menu

Meat Choices

Tacos

Burritos

Tortas

Traditional Tortas

Pineda Specialties

Mariscos

Breakfast

Kids Menu

Sides

Desserts

Bebidas / Drinks

How these dishes compare

Pineda Tacos on our other sites

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