The Matador

Name: The Matador
Address: 722 S Main St, Greenville, SC, 29601, US
Telephone: (864) 203-5825
Price range: $$

Mexican / Tex-Mex$$

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Sun-Thu 11am-12am; Fri-Sat 11am-1am

722 S Main St, Greenville, SC 29601
(864) 203-5825
Last verified: November 2026
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Carnitas: Pork braised and then fried in lard or its own fat over several hours until very tender, with the outside allowed to crisp. Carnitas shops are a fixture in Michoacán, notably Quiroga, and often offer several cuts: maciza is lean meat, cuerito the skin and buche the stomach. On this menu as: Verde Carnitas · Braised Carnitas.
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: Queso Con Chorizo · Shrimp & Chorizo Paella.
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: Enchiladas.
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: 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: Grilled Carne Asada.
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: Quesabirria.

How these dishes compare

Nachostypically $12.50 across 294 menus
Carne asadatypically $14 across 293 menus
Baja fish tacostypically $13 across 274 menus
Chorizotypically $10 across 226 menus
Fajitastypically $15.75 across 202 menus
Carnitastypically $12.99 across 200 menus
Al pastortypically $8 across 190 menus
Chile rellenotypically $13 across 186 menus

The Matador on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

The Matador

Menu

Snacks & Starters

Specialty Tacos (two per order)

Enchiladas

Entrees

How these dishes compare

The Matador on our other sites

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