Taquerias Carnalito

Name: Taquerias Carnalito
Address: 930 Poydras St, Ste 100, New Orleans, LA, 70113, US
Telephone: 877-665-2554
Price range: $$

Mexican$$

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Sun–Thu 11am–11pm, Fri–Sat 11am–1am

930 Poydras St, Ste 100, New Orleans, LA 70113
877-665-2554
Last verified: September 2026
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An overhead spread of Taquerias Carnalito dishes on an orange-tiled table — carne asada tacos, al pastor tacos, loaded Desmadre fries, tortilla chips with queso, elote, salsas and a Boing bottle

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: Quesadillas · Quesadilla Al Pastor (1pc) · Quesadilla Sirloin Black Angus (1pc).
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Aguas Frescas · Horchata · Jamaica.
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: Trompo al Pastor (2pc) · Quesadilla Al Pastor (1pc) · Gringa Al Pastor (1pc).
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: Taco Birria (3pc) · Quesabirria (3pc).
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Quesadilla Campechana · Gringa Campechana (1pc).
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: Elote Carnalito · Refried Beans.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Enchiladastypically $12.95 across 254 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Al pastortypically $7.50 across 163 menus
Birriatypically $14 across 138 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Churrostypically $7 across 112 menus

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Taquerias Carnalito

Menu

Tacos

Quesadillas

Volcanes

Los Especiales

Gringas

Sides

Dessert

Aguas Frescas

Refrescos

How these dishes compare

Taquerias Carnalito on our other sites

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