La Santa Modern Mexican

Name: La Santa Modern Mexican
Address: 222 Glenwood Avenue, Suite 107, Raleigh, NC, 27603, US
Telephone: (919) 720-4096

Mexican

Call Directions

Mon–Thu 11am–2:30pm & 5–10pm; Fri–Sat 11am–late; Sun 12–9pm

222 Glenwood Avenue, Suite 107, Raleigh, NC 27603
(919) 720-4096
Last verified: October 2026
Report an issue with this listing

A spread at La Santa Modern Mexican in Raleigh: carne asada street tacos with guacamole on a blue Talavera plate, a chicken-and-rice plate, enchiladas, and refried beans beside a La Santa menu card

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: Burrito Momia · Fajita 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: Una Asada.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajita Burrito.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviche.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.

How these dishes compare

Burritostypically $11 across 313 menus
Nachostypically $12 across 277 menus
Carne asadatypically $13.99 across 272 menus
Ceviche & aguachiletypically $16 across 211 menus
Fajitastypically $15 across 185 menus

La Santa Modern Mexican

Menu

Favorites

Lunch Specials (Mon–Fri 11am–2:30pm)

How these dishes compare

More restaurants nearby