Fiesta Oaxaca

Name: Fiesta Oaxaca
Address: 135 W Palace Ave, Suite 101, Santa Fe, NM, 87501, US
Telephone: (505) 982-9525

Oaxacan

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Mon–Thu 12pm–8pm; Fri–Sat 11:30am–9pm; Sun 11:30am–4pm

135 W Palace Ave, Suite 101, Santa Fe, NM 87501
(505) 982-9525
Last verified: October 2026
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Plated Oaxacan dish of shredded meat with yellow rice, black beans, pickled onions and tortillas on a colorful woven table runner, with the warmly lit arched dining room of Fiesta Oaxaca behind

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: Burrito · Tacos & Burritos · Cochinita Pibil Tacos/Burrito.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Mole Tasting · The Moles of Mexico · Mole Plate.
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: Michoacán Carnitas · Carnitas Tacos/Burrito.
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: Mexican Barbacoa · Barbacoa Tacos/Burrito.
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 · Cochinita Pibil Tacos/Burrito.
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 Tacos/Burrito.

How these dishes compare

Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Chile rellenotypically $12.99 across 165 menus
Al pastortypically $7.50 across 163 menus
Flantypically $6.99 across 132 menus

Fiesta Oaxaca on our other sites

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Fiesta Oaxaca

Menu

Starters

The Moles of Mexico

Mexican Specialties

Tlayudas

Tacos & Burritos

Desserts

How these dishes compare

Fiesta Oaxaca on our other sites

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