Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Huevos Con Nopalitos a la Mexicana · Huevos Con Nopalitos en Chile Rojo · Chile Con Carne y Huevos.
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: Taco & Cheese Enchilada · Cheese Enchilada & Chicken Flauta · Bean Tostada & Cheese Enchilada.
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: Breakfast Burrito · Lunch Burritos · Bean Burrito.
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 Con Huevos · Burrito de Carne Asada · Burrito de Pechuga Asada.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Cheese Enchilada & Chicken Flauta · Taco & Chicken Flauta · Taquitos de Camaron.
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: Frijoles Con Chorizo Dip · Quesadilla de Chorizo · Chimichanga de Huevo y Chorizo.

How these dishes compare

Quesadillastypically $9 across 358 menus
Burritostypically $11.50 across 350 menus
Carne asadatypically $14 across 295 menus
Nachostypically $12.50 across 295 menus
Enchiladastypically $12.99 across 289 menus
Baja fish tacostypically $13 across 276 menus
Ceviche & aguachiletypically $16 across 241 menus
Chorizotypically $10 across 226 menus

Comedor Guadalajara on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Comedor Guadalajara

Menu

Lunch Specials

Appetizers & Entrees

Breakfast

Traditional Breakfast

Breakfast Burrito

Soups & Salads

Lunch Burritos

Seafood Cocktails

Seafood

Combinations

Chimichangas

Burritos

Specialties

Kids Menu

How these dishes compare

Comedor Guadalajara on our other sites

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