Barrio Costero

Name: Barrio Costero
Address: 610 Bangs Ave, Asbury Park, NJ, 07712, US
Telephone: (732) 455-5544

Mexican

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Tue & Thu 4–9pm; Fri 4–10pm; Sat 12–10pm; Sun 12–9pm; closed Mon & Wed

610 Bangs Ave, Asbury Park, NJ 07712
(732) 455-5544
Last verified: October 2026
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Shared plates at Barrio Costero in Asbury Park: grilled tacos topped with avocado and microgreens on a blue plate, chips, an enchilada in salsa verde, and a hibiscus cocktail

Masa: The dough at the heart of tortillas, tamales, sopes, gorditas, tlacoyos and countless other foods. Traditional corn masa is produced through nixtamalization, in which dried corn is cooked and soaked in an alkaline solution before being washed and ground. Restaurants may make masa from dried corn themselves or use prepared masa or masa harina. Restaurants advertising heirloom or native corn may identify the particular varieties or producers they use. On this menu as: Masa.
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: Huarache.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostadas.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Barrio Nachos.

How these dishes compare

Nachostypically $12 across 277 menus
Tostadastypically $9.95 across 189 menus
Huaraches & tlacoyostypically $13.10 across 27 menus

Barrio Costero

Menu

Shared Plates

Masa

Mains

How these dishes compare

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