Nina's Tacos & Tequila

Name: Nina's Tacos & Tequila
Address: 5 West Mendenhall Street, Bozeman, MT, 59715, US

Mexican

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Closed Sun & Mon; open Tue–Sat from 11am (seasonal hours vary)

5 West Mendenhall Street, Bozeman, MT 59715
Last verified: October 2026
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Tacos & Entrees

Chile Fried Chicken
No current price found
Surf and Turf Tortas
No exact-name match found; the closest current listing is a differently-named "Surf n Turf Fajitas" ($24.00), so left unpriced rather than guessed
Chicken Enchiladas$21.00
Chicken, Chihuahua, Monterey Jack, chilaquiles sauce, queso fresco, lime crème
Quesadillas
Priced by filling on the current menu -- Classic $12.00, Loaded (chicken, chihuahua, queso, chipotle crème, jalapeño) $22.00 -- so no single price is given here
Fajitas$24.00
Surf n Turf Fajitas (carne asada, shrimp, peppers, onions, tortillas)
Build-Your-Own Burrito, Bowl or Salad
Choice of fillings and toppings; third-party listings disagree sharply on burrito pricing ($14-$17 on one source vs. $20-$22 on the restaurant's own Toast ordering page), so no single price is given here

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

Dishes to know on this menu

Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Chicken Enchiladas.
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: Quesadillas.
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: Build-Your-Own Burrito, Bowl or Salad.
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: Nina's Nachos.
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: Fajitas.
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.

How these dishes compare

Quesadillastypically $9 across 336 menus
Burritostypically $11 across 313 menus
Nachostypically $12 across 277 menus
Enchiladastypically $12.50 across 262 menus
Fajitastypically $15 across 185 menus
Tortatypically $12.50 across 120 menus
Pozoletypically $14 across 89 menus

Nina's Tacos & Tequila

Menu

Starters

Tacos & Entrees

How these dishes compare

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