Mestiza

Name: Mestiza
Address: 3279 Hampton Ave, St. Louis, MO, 63139, US
Telephone: 314-645-7676
Price range: $$

Mexican$$

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Tue–Sat 12pm–9pm, Sun 12pm–8pm, closed Mon

3279 Hampton Ave, St. Louis, MO 63139
314-645-7676
Last verified: September 2026
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Del Trompo achiote pork taco with pineapple, cilantro and red onion on a crispy cheese-crusted tortilla at Mestiza

Feeling the Mexican in You?

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Surtida$5.00
Like carnitas, but more exotic pork parts
Tripa$8.00
Crispy spiced beef intestine
Campechano$6.00
Steak, Mexican beef sausage, chilitos agrios
Cochinita$5.00
Achiote and naranja pulp pork, maradita limonosa, chile
Tostado Ensalsado$6.00
Sautéed enchilada pork skin, beans
Chicharrón$4.00
Tomatillo pork loin, rice, huevo cocido
Chile Morita$4.00
Sautéed morita chicken, rice, huevo cocido
Empasillado$4.00
Sautéed pasilla chicken, rice, huevo cocido
Mexicano$12.00
Arrachera steak, salsa macha verde, grillos

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

Dishes to know on this menu

Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flauta De Pollo · Flauta De Papas.
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: Esquites (Street Corn) · Nopalitos (Cactus).
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.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria Fundida.
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.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Tripa.

How these dishes compare

Flautas & taquitostypically $11.49 across 188 menus
Carnitastypically $12.75 across 178 menus
Fajitastypically $15 across 175 menus
Birriatypically $14 across 138 menus
Churrostypically $7 across 112 menus
Cochinita pibiltypically $14.25 across 52 menus
Cabeza, tripa, buche & suaderotypically $4.87 across 46 menus

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How these dishes compare

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