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: Asada con Rajas y Queso · Por Libra (per pound; served with 10 tortillas, 2x8 oz rice, 2x8 oz charro beans) · Frijoles Fritos.
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 · Asada a la Mexicana · Asada con Rajas y Queso.
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: Plato al Pastor · Al Pastor 1lb · Pastor.
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 Plate · Barbacoa 1lb · Barbacoa.
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 Plate · Carnitas 1lb · Carnitas.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas de Queso · Enchiladas (Picadillo/Asada/Pollo) · Enchiladas Verdes.

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
Nachostypically $11.99 across 200 menus
Flautas & taquitostypically $11.49 across 188 menus
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus

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Taqueria Datapoint

Menu

Lunch & Dinner

Por Libra (per pound; served with 10 tortillas, 2x8 oz rice, 2x8 oz charro beans)

Suggestions

A La Carta

Gorditas (2 for $12.99)

Burritos ($9.99 each)

Tacos ($4.99 each)

Tortas (with fries; $10.50 each)

Nachos

Gringas

Caldos & Sopas

Kids (includes small juice, ages 12 & under; $8.50 each)

Breakfast (served with refried beans, potatoes and homemade tortillas; add Barbacoa +$3.00)

Breakfast Tacos (served all day; after 11 AM add $0.25)

Tacos Special ($3.20 each; no specials after 11 AM)

Breakfast Suggestions

Parrilladas

Nuestra Especialidad

Nuevos Platos (New Plates)

Appetizers

Drinks

Extras

How these dishes compare

Taqueria Datapoint on our other sites

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