¿Por Qué No? Taqueria

Name: ¿Por Qué No? Taqueria
Address: 3524 N Mississippi Ave, Portland, OR, 97227, US
Telephone: 503-467-4149
Price range: $$

Mexican$$

Call Directions Website Order online

3524 N Mississippi Ave, Portland, OR 97227
503-467-4149
Last verified: September 2026
Report an issue with this listing

Tacos

↑ All sections

Carnitas$5.75
Chorizo$5.75
Al Pastor$5.75
Pollo Verde$5.50
Grilled Chicken$5.75
Barbacoa$6.25
Carne Asada$6.00
Verduras$5.50
Pescado$6.50
Fish #2$6.50
Shrimp$6.75
Hongos y Papas$5.75
Queso Asado$5.75
Brisket$6.25
Lunch only, weekdays 11am–2:30pm.

Sides of Protein

↑ All sections

Side Carnitas$6.25
Side Chorizo$6.25
Side Al Pastor$6.25
Side Pollo Verde$6.25
Side Grilled Chicken$6.25
Side Barbacoa$7.25
Side Carne Asada$7.25
Side Verduras$6.25
Side Pescado$7.50
Side of Grilled Fish$7.50
Side Shrimp$8.25
Side Hongos y Papas$6.25
Side Queso Asado$6.25

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

Dishes to know on this menu

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 & Salsa · Chips & Guac & Salsa · Salsa & Escabeche.
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 · Queso Asado · Side Carne Asada.
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: Horchata Borracha · Jamaica · Agua Fresca.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo · Papas con Chorizo · Side Chorizo.
Margarita & paloma: The margarita combines tequila with lime and orange liqueur, with countless frozen, flavored and restaurant variations. The paloma pairs tequila with grapefruit, commonly grapefruit soda, plus lime and salt. A cantarito expands the tequila-and-citrus idea with several citrus juices and is traditionally served in a clay cup. Tequila is an agave spirit produced under its own denomination of origin primarily from blue Weber agave. Mezcal is a broader family of Mexican agave spirits made from numerous agave varieties and in several regions. Oaxaca is particularly famous for mezcal. Smoke is common in many mezcals, but "mezcal means smoky tequila" is not a definition. On this menu as: Margaritas & Cocktails · Classic Margarita.
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: Al Pastor · Side Al Pastor.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Flautas & taquitostypically $11.49 across 188 menus
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus

¿Por Qué No? Taqueria on our other sites

menuzrrestaurant menus of every cuisine

¿Por Qué No? Taqueria

Menu

Tacos

Brunch (11am–2:30pm only)

Antojitos

Más

Para Niños

Sides of Protein

Y Más (Sides)

Salsa & Escabeche

Margaritas & Cocktails

Bebidas

Beer, Wine & Cider

How these dishes compare

¿Por Qué No? Taqueria on our other sites

More restaurants nearby