Taqueria Los Ocampo

Name: Taqueria Los Ocampo
Address: 801 E Lake St, Minneapolis, MN, 55407, US
Telephone: 612-825-4978

Taqueria

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Mon–Fri 10am–10pm

801 E Lake St, Minneapolis, MN 55407
612-825-4978
Last verified: October 2026
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Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Queso-Birria Taco · Birria Tacos.
Huaraches & tlacoyos: Huaraches are elongated masa bases whose sandal-like shape gives them their name. They are griddled and commonly topped with beans, meat, salsa, cheese, nopales or other ingredients. Tlacoyos are thick oval masa cakes with pre-Hispanic roots, traditionally stuffed before cooking with ingredients such as beans, fava beans or requesón and then topped after they come off the griddle. Both are particularly associated with the street and market food traditions of central Mexico. On this menu as: Huarache.
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: Enchiladas.
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: Marinated Chicken Flour Quesadilla.
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: Marinated Pork Burrito.
Menudo: A soup made with beef tripe, often with hominy, in a chile-seasoned broth. Onion, oregano, dried chile and lime are common table garnishes. Because it takes considerable time to prepare, many Mexican restaurants offer menudo only on weekends, particularly in the morning. It also has a long-standing reputation as a hangover remedy. TacoMenus cannot guarantee the medicinal properties. On this menu as: Menudo.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Birriatypically $14 across 138 menus
Tortatypically $12.50 across 113 menus
Menudotypically $13.99 across 67 menus
Huaraches & tlacoyostypically $13.20 across 28 menus

Taqueria Los Ocampo on our other sites

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Taqueria Los Ocampo

Menu

Tacos

Especialidades

Quesadillota

How these dishes compare

Taqueria Los Ocampo on our other sites

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