Tacos Oscar

Name: Tacos Oscar
Address: 420 40th Street, Oakland, CA, 94609, US

Mexican / Modern

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420 40th Street, Oakland, CA 94609
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Charred broccoli tacos served with pickled onions and fresh cilantro on handmade tortillas at Tacos Oscar

Rotating Seasonal Tacos (主厨季节性特供)

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Charred Broccoli Taco$5.50
- Spicy
Our signature vegan taco: smoky charred broccoli florets, spicy peanut-arbol salsa, pickled red onions, and fresh cilantro.
Taco de Barbacoa$5.50
Beef shoulder braised in banana leaves and chiles, finished with a bright roasted tomatillo salsa, cilantro, and onions.
Pork Chile Verde Taco$5.50
Succulent pork shoulder braised in tomatillos, served with creamy guacasalsa, cilantro, onion, and crispy pork chicharrón powder.
Fried Huevo Taco$7.00
- Spicy
Crispy fried egg, creamy mayocoba beans, smoky salsa macha, crumbled cotija cheese, pickled onions, and cilantro.

Weekend Brunch Specials (周末早午餐)

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Barbacoa Scramble Breakfast Burrito$16.00
Beef barbacoa, egg scramble, Mayocoba beans, cheddar, and roasted tomatillo-jalapeño salsa wrapped in a flour tortilla.
Vegan Breakfast Burrito$15.00
Pan-fried potatoes, sautéed peppers and onions, beans, chile morita mayonesa, and avocado rolled in a warm flour tortilla.
Taco de Huevo$6.00
- Spicy
Crispy fried egg, salsa macha, and melted cheddar on a fresh corn tortilla.

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

Dishes to know on this menu

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 & Starters (特色炸托斯塔达与前菜) · Tostada de Tomate.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Taco de Barbacoa · Barbacoa Scramble Breakfast Burrito.
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: Barbacoa Scramble Breakfast Burrito · Vegan Breakfast Burrito.
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: Chips y Salsa Morita.
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Chips y Salsa Morita.
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: Agua Fresca del Dia.

Tacos Oscar

Menu

Rotating Seasonal Tacos (主厨季节性特供)

Tostadas & Starters (特色炸托斯塔达与前菜)

Weekend Brunch Specials (周末早午餐)

Beverages & Drinks (冷饮与精酿)

How these dishes compare

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