La Elegante Taqueria

Name: La Elegante Taqueria
Address: 1423 Kern St, Fresno, CA, 93706, US
Telephone: 559-497-5844
Price range: $

Mexican$

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Tue–Sat 10am–2pm

1423 Kern St, Fresno, CA 93706
559-497-5844
Last verified: September 2026
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Birria: A richly seasoned meat stew associated with Jalisco, where the name began as the local word for barbacoa. Traditionally made with goat, it is now frequently made with beef. The meat is marinated in an adobo of vinegar, dried chiles, garlic and spices and cooked in its own broth (consomé), then served in a bowl or used as a taco filling. Quesabirria, a birria-and-cheese taco developed in Tijuana, spread across North America in the 2010s and usually comes with a cup of consomé. On this menu as: Birria · Birria (Dine In) · Birria (Take Out).
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 · Quesadilla Combos · Quesadilla Combo.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from the shawarma brought by Lebanese immigrants. The marinade usually combines dried chiles, spices, pineapple and achiote. In Baja California and parts of northern Mexico the same taco is often called adobada or de trompo. On this menu as: Adobada.
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: Asada.
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.
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: Cabeza.

How these dishes compare

Quesadillastypically $9 across 358 menus
Burritostypically $11.50 across 350 menus
Carne asadatypically $14 across 295 menus
Al pastortypically $8.25 across 191 menus
Birriatypically $14.50 across 176 menus
Tortatypically $12.50 across 133 menus
Aguas frescas & horchatatypically $4.50 across 128 menus
Menudotypically $13.99 across 71 menus

La Elegante Taqueria on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

La Elegante Taqueria

Menu

Tacos

Burritos

Combos

Tortas

Torta Combos

Burrito Bowl

Ordenes de Carne / Plates

Quesadillas

Quesadilla Combos

Tostadas

Soups

Sides

Dessert

Drinks

Aguas Frescas

How these dishes compare

La Elegante Taqueria on our other sites

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