Guero

Name: Guero
Address: 200 NE 28th Ave, Portland, OR, 97232, US
Telephone: 503-887-9258
Price range: $$

Tortas and Mexican$$

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All days 11am-10pm

200 NE 28th Ave, Portland, OR 97232
503-887-9258
Last verified: August 2026
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House agua fresca, agave spirits and a cutting board on the bar prep station at Güero

Tortas and Bowls

Bowl$13
ensalada fresca, lime rice, pinto beans, esquites, cotija, poblano crema
Carnitas$15
Carlton Farms pork, avocado, onion, cilantro, cabbage, chile mayonesa; Toast-listed price. allmenus.com's base menu lists it lower, at $12
Pollo Pibil$15
achiote chicken, avocado, pickled onion, cilantro, lime mayonesa; Toast-listed price. allmenus.com's base menu lists it lower, at $12
Ahogada$15
pork, habanero slaw, cilantro, bolillo, achiote tomato sauce
Flan de Naranja$9
Refrito$12
Refried beans, poblano crema, avocado, roasted serrano pepper, fresh onion, cilantro lime, cabbage, pickled onion, chile lime mayonesa on toasted telera
Hamburguesa$11
Painted Hills beef patty, American cheese, chicharron de queso, tamarind tomato, pickled jalapeño, habanero slaw, lettuce, guacamole, mayonesa on a sesame seed bun
Masa y Papa$12
Fried masa potato pancake, roasted tamarind tomato, avocado, onion, cilantro, lime, cotija cheese, cabbage, pickled onion, chile lime mayonesa on toasted telera
Desayuno$12
The Cart Bowl$9

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: Tostada Carne de Res · Tostadas Guacamole.
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 and Bowls.
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 & Chips · Tostadas Guacamole.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas.
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: Pollo Pibil.
Masa: The dough at the heart of tortillas, tamales, sopes, gorditas, tlacoyos and countless other foods. Traditional corn masa is produced through nixtamalization, in which dried corn is cooked and soaked in an alkaline solution before being washed and ground. Restaurants may make masa from dried corn themselves or use prepared masa or masa harina. Restaurants advertising heirloom or native corn may identify the particular varieties or producers they use. On this menu as: Masa y Papa.

Guero

Menu

Tortas and Bowls

Snacks & Sides

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