Alta Baja Market

Name: Alta Baja Market
Address: 201 E 4th St, Santa Ana, CA, 92701, US
Telephone: 714-783-2252
Price range: $$

Cal-Mex$$

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Daily 10am–4pm (kitchen until 3pm)

201 E 4th St, Santa Ana, CA 92701
714-783-2252
Last verified: September 2026
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Two thick slices of Alta Baja Market's New Mexican blue corn cornbread stacked on a rustic terracotta plate

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: Breakfast Torta · Vegan Torta.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Alta Baja Cheese Plate.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Nathalie's Chilaquiles.
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: Breakfast Quesadilla.
Pozole: A substantial soup or stew built around hominy: large kernels of nixtamalized corn. Pork and chicken are common. Pozole rojo gets its color and flavor from red chiles, verde from green ingredients that can include tomatillos, green chiles, herbs and seeds, while blanco leaves the broth comparatively plain. It is usually served with a generous collection of garnishes such as shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. Pozole is strongly associated with celebrations, holidays and weekend meals. On this menu as: Pozole.
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: Salsa Roja + Have'A Corn Chips.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Baja fish tacostypically $10.43 across 202 menus
Tortatypically $12.50 across 113 menus
Chilaquilestypically $13 across 96 menus
Pozoletypically $14 across 86 menus

Alta Baja Market on our other sites

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Alta Baja Market

Menu

Toast

Breakfast (served all day)

Weekend Brunch

Sandwiches (served all day)

Salads

Soup

Snacks & Antojitos

How these dishes compare

Alta Baja Market on our other sites

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