Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajita Mini-Chimis · Quesadillas Fajitas · Fajitas.
Molcajete: A molcajete is the traditional volcanic-stone mortar used to grind chiles, spices, salsa and guacamole. On restaurant menus, the same word can refer to a dramatic mixed dish served sizzling in a heated molcajete. Depending on the restaurant, it may contain steak, chicken, shrimp, chorizo, cactus, cheese and salsa. One word, two things. Context will make it obvious. On this menu as: Veggie Molcajete · Molcajetes · Molcajete Ultimo.
Chimichanga: A fried burrito associated particularly with Arizona and the Mexican-American cooking of the Southwest. It is typically crisp outside and may be topped or served with cheese, guacamole, sour cream or salsa. Several Arizona restaurants have claimed a role in its invention, so the precise origin story is best treated as disputed. On this menu as: Mini Chimis · Fajita Mini-Chimis · Burros & Chimichangas.
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: Pork Carnitas · Chicken, Beef or Carnitas · Grilled Carnitas.
Huaraches & tlacoyos: Huaraches are elongated masa bases whose sandal-like shape gives them their name. They are griddled and commonly topped with beans, meat, salsa, cheese, nopales or other ingredients. Tlacoyos are thick oval masa cakes with pre-Hispanic roots, traditionally stuffed before cooking with ingredients such as beans, fava beans or requesón and then topped after they come off the griddle. Both are particularly associated with the street and market food traditions of central Mexico. On this menu as: Huaraches · Huarache Wednesday.
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 Fries · Burro Carne Asada · Carne Asada Angelina.

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

Guadalajara Original Grill on our other sites

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Guadalajara Original Grill

Menu

Appetizers (Aperitivos)

Combinations

Vegetarian

Huaraches

Fajitas

Burros & Chimichangas

Molcajetes

Classicos

Mariscos (Seafood)

Soups & Salads (Sopas y Ensaladas)

Lunch Club (Mon–Fri 10am–3pm)

Beverages

How these dishes compare

Guadalajara Original Grill on our other sites

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