Tequilas Casa Mexicana

Name: Tequilas Casa Mexicana
Address: 1602 Locust Street, Philadelphia, PA, 19103, US
Telephone: 215-546-0181

Mexican

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Mon–Thu 5:00 PM–9:30 PM; Fri–Sat 5:00 PM–10:00 PM; Sun closed; happy hour Mon–Fri 5:00 PM–7:00 PM

1602 Locust Street, Philadelphia, PA 19103
215-546-0181
Last verified: September 2026
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Ceviche with cucumber, red onion, tomato, and herbs in green chile broth at Tequilas Casa Mexicana

PRIMEROS

ENSALADA Cesar$18.
Grilled lettuce with our house-made Caesar dressing, inspired by our deep love for the original Tijuana recipe. Topped with Parmesan cheese and croutons. ADD a protein with choices of chicken. steak or shrimp.
ENSALADA DE Arugula$15.
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
NopalITOS$16.
Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.
Guacamole$16.
Prepared fresh to order, with onion, serrano pepper, tomatillo, cilantro stems and green herb oil.
Guacamole CON ATÚN$22.
Fresh guacamole made to order, served with fresh tuna, lime, salsa mexicana, herb oil, and pepper seed ashes.
Aguachile DE CAMARÓN$24.
Fresh raw shrimp in lime, with a chile de árbol aguachile, serrano pepper, salsa macha, and cucumber.
Ceviche TEQUILAS$22.
Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.
ATÚN DE Apache$22.
Created by Chef Fabian Delgado, this dish features tuna marinated with capers, mustard seeds, fried shallots and roasted morita-mayo, alognside toasted tortillas.
SOPA DEL DIA (v, veg, gf)Market price
Soup created by Chef Eduardo Sanchez inspired by the season’s freshest ingredients.
Tamal DE ACELGAS$15.
A swiss chard tamale served with green salsa, and parmesan cheese.
QUESO FUNDIDO$18.
sAUTEED ONIONS AND POBLANO STRIPS, COVERED IN CHIHUAHUA CHEESE AND TOPPED WITH CHORIZO, SERVED ALONGSIDE TORTILLAS.(Also available with green & yellow zucchini plus roasted corn as a vegetarian option)
Totopos y salsa$10.
Fried corn tortilla chips, served with our traditional salsa mexicana.

FUERTES

Tinga Poblana$32.
A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
MOLCAJETE$38.
Served IN A HEATED LAVA ROCK, THIS DISH FEATURES BEEF tenderoin, ROASTED TOMATOES, CHILI PEPPERS, MELTED CHEESE ACCOMPANIED BY HANDMADE CORN TORTILLAS. (AVAILABLE WITH CHICKEN $35.).
Cochinita$32.
Native of the Yucatan region, this pork shoulder is marinated in mayan spices, served with black beans, xnipek spice and a manzano pepper puree.
Barbacoa Tapatía$34.
Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in it’s own consommé, with cilantro and handmade corn tortillas.
Chile Relleno (veg)$24.
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.
Enchiladas SUIZAS$33.
Handmade tortillas filled with crab and melted cheese, topped with shrimp in a creamy tomatillo sauce, pickled onions and parmesan.
PESCA AL AJILLOMARKET PRICE
Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with mexican rice and arugula salad.
LANGOSTINOS AL AJILLO$44.
Served "al AJILLO" with mexican rice, tartar sauce AND TEQUILA SAUCE.
Mole DULCE$34.
Crispy pork belly with sweet mole sauce, purslane and PICKLED BEANS.
CARNE ASADA A LA Tampiqueña$36.
A classic dish offering beef tenderloin served alongside a chicken enmolada, a purslane salad, arugula in a tomatillo vinaigrette, scallions, beans and salsa ranchera.

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

Dishes to know on this menu

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: Aguachile DE CAMARÓN · Ceviche TEQUILAS.
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: PESCA AL AJILLO · LANGOSTINOS AL AJILLO.
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 · Guacamole CON ATÚN.
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: CARNE ASADA A LA Tampiqueña.
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: Barbacoa Tapatía.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Flantypically $6.99 across 132 menus
Moletypically $15.62 across 126 menus
Tamalestypically $7.99 across 123 menus
Caldos & sopastypically $12.25 across 103 menus

Tequilas Casa Mexicana on our other sites

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Tequilas Casa Mexicana

Menu

PRIMEROS

FUERTES

DESSERTS

How these dishes compare

Tequilas Casa Mexicana on our other sites

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