Pica's Mexican Taqueria

Name: Pica's Mexican Taqueria
Address: 1160 Alpine Ln, Jackson, WY, US
Telephone: 307-734-4457
Price range: $$

Mexican$$

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1160 Alpine Ln, Jackson, WY
307-734-4457
Last verified: October 2026
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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 · Chicken Tinga Burrito · Carne Asada Burrito.
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 · Cheese Quesadilla · Carne Asada Quesadilla.
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 (dinner only) · Chicken al Carbon Enchiladas · Carne Asada Enchiladas.
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: Carne Asada Burrito · Carne Asada Tacos · Carne Asada Quesadilla.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Chicken Mole Poblano Burrito · Chicken Mole Enchiladas · Chicken Mole Plate.
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: Tacos al Pastor · Al Pastor Quesadilla.

How these dishes compare

Quesadillastypically $9 across 336 menus
Burritostypically $11 across 313 menus
Nachostypically $12 across 277 menus
Carne asadatypically $13.99 across 272 menus
Enchiladastypically $12.50 across 262 menus
Baja fish tacostypically $13 across 256 menus
Carnitastypically $12.75 across 182 menus
Chile rellenotypically $13 across 176 menus

Pica's Mexican Taqueria

Menu

Burritos

Tacos (two per order)

Quesadillas

Enchiladas (dinner only)

Platos Especial

Antojitos

Soups

How these dishes compare