Chavela's

Name: Chavela's
Address: 736 Franklin Ave, Brooklyn, NY, 11238, US
Telephone: 718-622-3100
Price range: $$

Mexican$$

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Open 7 days 11am-11pm

736 Franklin Ave, Brooklyn, NY 11238
718-622-3100
Last verified: October 2026
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Smoked trout guacamole served in a stone molcajete with a toasted tortilla chip and stacked corn tortillas at Chavela's in Brooklyn

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 · Molcajete de 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: Gringa Quesabirria · Birria.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado · Pescado a la Veracruzana.
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: Gringa Quesadillas.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole Classic · Smoked Trout Guacamole.
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: Salmon al Pastor.

How these dishes compare

Enchiladastypically $12.97 across 266 menus
Baja fish tacostypically $13 across 260 menus
Ceviche & aguachiletypically $16 across 215 menus
Tostadastypically $9.95 across 191 menus
Fajitastypically $15 across 188 menus
Carnitastypically $12.75 across 185 menus
Chile rellenotypically $13 across 178 menus
Al pastortypically $7.50 across 170 menus

Chavela's on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Chavela's

Menu

Entradas

Gringa Quesadillas

Tacos

Platos Fuertes

How these dishes compare

Chavela's on our other sites

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