Real Taqueria

Name: Real Taqueria
Address: 1869 E Murray Holladay Rd, Holladay, UT, 84117, US
Telephone: 801-432-7962
Price range: $

Mexican$

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Mon–Thu 11am–9:30pm, Fri–Sat 11am–10pm

1869 E Murray Holladay Rd, Holladay, UT 84117
801-432-7962
Last verified: September 2026
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An overhead shot of loaded nachos at Real Taqueria topped with steak, guacamole, chipotle crema, cotija cheese, and pickled jalapeños and carrots on a white plate

Platters

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Nachos
Chips with rice, beans, cheese, lettuce, tomato, crema, guacamole, jalapeños, and queso fresco. Chico or Grande. Add meat +$3/$4.
$9.99 (Chico) / $13.29 (Grande)
Real Ensalada
Lettuce, nopal, tomatoes, beans, corn, tortilla strips, and queso fresco. Add meat +$3/$4.
$10.29
Enchiladas
Chicken and cheese in tortilla with mole salsa, rice, and beans.
$12.99
Mole
Chicken with mole, rice, beans, and corn tortillas.
$11.49
Chile Verde
Pork in green chile salsa with rice, beans, and tortillas.
$11.49

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

Dishes to know on this menu

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 · Classic Meat Burrito · Del Mar Burrito.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamales · Corn Leaf Tamales · Plantain Leaf Tamales.
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 & Specialty · Quesadilla · Quesadilla Chica.
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 · Pollo Asado.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Arroz / Rice · Frijoles / Beans.
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.

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
Enchiladastypically $12.99 across 275 menus
Carnitastypically $12.75 across 191 menus
Al pastortypically $7.65 across 177 menus
Flantypically $6.99 across 168 menus

Real Taqueria on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Real Taqueria

Menu

Meat Options

Del Mar Options

Tacos

Burritos

Quesadillas & Specialty

Tamales

Platters

Sides

Kids Menu

Desserts

How these dishes compare

Real Taqueria on our other sites

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