Nuestra Cocina

Name: Nuestra Cocina
Address: 2135 SE Division Street, Portland, OR, 97202, US
Telephone: 503-232-2135

Regional Mexican

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2135 SE Division Street, Portland, OR 97202
503-232-2135
Last verified: August 2026
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The Mole Room dining space at Nuestra Cocina in Portland

Antojitos (Appetizers)

↑ All sections

Paletitas de Pollo Frito$7
Enchiladas Enmoladas y Queso Cotija$9
Taquitos de Carne Desebrada$10
Tacos de Puerco$9
Tacos de Hongos y Nopales con Salsa de Tomatillo$8
- Vegetarian
Queso de Cabra en Hoja de Plátano$8
- Vegetarian
Tlacoyo con Carne de Res$10
Sopes de Chorizo, Frijoles y Chile Arbol con Queso$8

Platos (Main Courses)

↑ All sections

Cochinita Pibil$17
Camarones al Mojo de Ajo$24
Carnitas$21
- Signature
Confit pork with sautéed greens and creamy tomatillo sauce
Barbacoa de Cordero$23
Bifstek a la Parilla$26
Pierna de Pollo con Frijoles del Bosque$22
Pancita de Puerco$10
Camarones con Tamarindo$13
Chile Relleno con Picadillo$9
Pulpo Asado en Salsa Ranchera$10

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

Dishes to know on this menu

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: Tacos de Hongos y Nopales con Salsa de Tomatillo · Sopes de Chorizo, Frijoles y Chile Arbol con Queso · Pierna de Pollo con Frijoles del Bosque.
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: Tacos de Hongos y Nopales con Salsa de Tomatillo · Pulpo Asado en Salsa Ranchera.
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: Pulpo Asado en Salsa Ranchera.
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.
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 de Cordero.
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 Pibil.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Flautas & taquitostypically $11.49 across 188 menus
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus
Chile rellenotypically $12.99 across 165 menus
Flantypically $6.99 across 132 menus
Moletypically $15.62 across 126 menus

Nuestra Cocina on our other sites

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Nuestra Cocina

Menu

Soups

Antojitos (Appetizers)

Salads

Platos (Main Courses)

Desserts

How these dishes compare

Nuestra Cocina on our other sites

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