Taqueria Garibaldi

Name: Taqueria Garibaldi
Address: 1841 Howe Ave, Sacramento, CA, 95825, US
Telephone: 916-924-0108
Price range: $$

Mexican$$

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Mon–Thu 9am–10pm, Fri 9am–11pm, Sat 8:30am–11pm, Sun 8am–10pm

1841 Howe Ave, Sacramento, CA 95825
916-924-0108
Last verified: September 2026
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Special Plates

↑ All sections

Carne Asada Plate$12.49
Grilled beef
Fajitas Plate$12.49
Chicken or beef
Chile Verde Plate$12.49
Green sauce pork
Chile Relleno Plate$12.49
Traditional pasilla pepper stuffed with Monterey Jack cheese
Bistek Ranchero Plate$12.49
Steak with onions, tomatoes, and jalapenos
3 Enchiladas Plate$12.49
Green or red, choice of meat
2 Enchiladas Plate$10.49
Green or red, choice of meat
Trio Fajitas Plate$13.49
Shrimp, chicken, and beef

Burritos

↑ All sections

Regular Burrito$6.49
Choice of meat, rice, beans, salsa
Super Burrito$7.89
Meat, rice, beans, cheese, guacamole, sour cream, salsa
Jumbo Burrito$8.69
Meat, rice, beans, cheese, guacamole, sour cream, tomatoes, salsa, lettuce
Vegetarian Burrito$6.99
Rice, beans, guacamole, cheese, sour cream, lettuce, salsa, tomatoes
Chimichanga$8.69
Deep fried burrito with salsa, guacamole, sour cream
Kid's Burrito$4.50
Beans and cheese

Tacos

↑ All sections

Soft Taco$1.99
Onion, cilantro, choice of meat
Fish Soft Taco$2.75
Grilled fish, onions, cilantro, red salsa
Crispy Taco$3.69
Guacamole, sour cream, cheese, lettuce, pico de gallo, salsa, choice of meat on hard shell
Super Soft Taco$3.99
Salsa, sour cream, cheese, tomatoes, guacamole, lettuce, choice of meat
Vegetarian Soft Taco$3.99
Rice, beans, sour cream, cheese, guacamole, lettuce, pico de gallo

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: Bendito Mar Tostadas · Tostada de Camaron · Tostada Mixta.
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: Burritos · Regular Burrito · Super Burrito.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadillas · Regular Quesadilla · Super Quesadilla.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos · Regular Nachos · Nachos Plus Meat.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Bendito Mar Caldos · 7 Mares · Caldo de Camaron.
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: Ceviche de Pescado · Ceviche de Camaron · Coctel de Camarones.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Nachostypically $11.99 across 200 menus
Tostadastypically $9.50 across 175 menus
Fajitastypically $15 across 175 menus

Taqueria Garibaldi on our other sites

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Taqueria Garibaldi

Menu

Special Plates

Menudo

Bendito Mar Plates

Bendito Mar Tostadas

Bendito Mar Caldos

Bendito Mar Cocktails

Burritos

Tacos

Tortas

Quesadillas

Tostadas

Nachos

Kid's Menu

Drinks

How these dishes compare

Taqueria Garibaldi on our other sites

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