El Pincho Taco

Name: El Pincho Taco
Address: 616 Meeting St Ste B, Charleston, SC, 29403, US
Telephone: (843) 406-5958
Price range: $$

Mexican$$

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Mon 11am-3pm; Tue-Sat 11am-10pm; Sun 12pm-5pm

616 Meeting St Ste B, Charleston, SC 29403
(843) 406-5958
Last verified: November 2026
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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 Taco · Quesabirria · Birria Ramen.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo Taco · Alambre de Chorizo.
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: Al Pastor Burrito.
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 Taco.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa Taco.
Lengua: Beef tongue cooked slowly until very tender, then sliced or diced for tacos. Some taquerías finish it on the griddle for browned edges. Despite its reputation among unfamiliar diners as an "adventurous" filling, lengua is prized for its soft texture and rich beef flavor. On this menu as: Lengua Taco.

How these dishes compare

Burritostypically $11.50 across 347 menus
Chorizotypically $10 across 225 menus
Fajitastypically $15.75 across 202 menus
Carnitastypically $12.99 across 198 menus
Al pastortypically $8 across 188 menus
Birriatypically $14.50 across 173 menus
Tortatypically $12.50 across 132 menus
Barbacoatypically $7.38 across 87 menus

El Pincho Taco on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

El Pincho Taco

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How these dishes compare

El Pincho Taco on our other sites

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