Los Guachos Taqueria

Name: Los Guachos Taqueria
Address: 5221 Godown Rd, Columbus, OH, 43235, US
Telephone: 614-538-0211
Price range: $$

Mexican$$

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Sun–Thu 11am–12am, Fri–Sat 11am–1am

5221 Godown Rd, Columbus, OH 43235
614-538-0211
Last verified: September 2026
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Tacos

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The Original Taco Al Pastor
Our signature marinated pork tacos. Two corn tortillas, topped with sliced pineapple, onions and cilantro
$3.00
Traditional Mexican Style Taco - Steak (Asada)
$4.50
Traditional Mexican Style Taco - Chorizo
$4.00
Traditional Mexican Style Taco - Tripe
$4.00
Traditional Mexican Style Taco - Beef Tongue
$6.00
Traditional Mexican Style Taco - Chicken
$4.00
Traditional Mexican Style Taco - Beef Brisket
$5.00
Fish Taco
Lightly breaded fish fillet, topped with shredded lettuce, pico de gallo and our delicious chipotle sauce
$6.00
Grilled Fish Taco
$6.00
Veggie Taco
$5.00
Taquitos
$11.00
Taco Supreme
$6.00

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

Dishes to know on this menu

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 · Classic Quesadilla · Quesadilla Grande.
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: The Original Taco Al Pastor · Marinated Pork (Al Pastor) · Al Pastor.
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: Traditional Mexican Style Taco - Steak (Asada) · Steak (Asada) · Nopales Asados.
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: Traditional Mexican Style Taco - Chorizo · Chorizo · Choriqueso.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Beef Brisket (Suadero) · Tripe (Tripa).
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: Burritos · Burrito Mini Bean & Cheese.

How these dishes compare

Quesadillastypically $9 across 346 menus
Burritostypically $11.25 across 321 menus
Nachostypically $12 across 283 menus
Carne asadatypically $13.99 across 280 menus
Baja fish tacostypically $13 across 263 menus
Chorizotypically $10 across 222 menus
Flautas & taquitostypically $11.37 across 198 menus
Fajitastypically $15.38 across 191 menus

Los Guachos Taqueria on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Los Guachos Taqueria

Menu

Gringas

Tacos

Quesadillas

Salads

Tortas

Burritos

Volcanes

Juanas

Sopes

Specialties

Huaraches

Kids

Soups

Sides

Chips

Nachos

Desserts

How these dishes compare

Los Guachos Taqueria on our other sites

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