Restaurante Los Pinos

Name: Restaurante Los Pinos
Address: 2019 N Pacific Ave, Santa Cruz, CA, 95060, US
Telephone: 831-425-2554

Mexican

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Mon 10:30am-8:30pm; Tue Closed; Wed-Sun 10:30am-8:30pm

2019 N Pacific Ave, Santa Cruz, CA 95060
831-425-2554
Last verified: August 2026
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Storefront sign of Restaurante Los Pinos in Santa Cruz

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: Super Burritos · Burritos Regulares / Regular Burritos · Burritos Especiales / Specialty Burritos.
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: Chimichanga Carne Asada · Burrito Especial Carne Asada · Super Carne Asada.
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 · Regular Plain Quesadilla.
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: 2 Tacos Dorados / 2 Crispy Tacos · 3 Flautas.
Chimichanga: A fried burrito associated particularly with Arizona and the Mexican-American cooking of the Southwest. It is typically crisp outside and may be topped or served with cheese, guacamole, sour cream or salsa. Several Arizona restaurants have claimed a role in its invention, so the precise origin story is best treated as disputed. On this menu as: Chimichangas.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado (Fish).

How these dishes compare

Quesadillastypically $9 across 337 menus
Burritostypically $11 across 316 menus
Nachostypically $12 across 278 menus
Carne asadatypically $13.99 across 275 menus
Baja fish tacostypically $13 across 260 menus
Flautas & taquitostypically $11.25 across 195 menus

Restaurante Los Pinos on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Restaurante Los Pinos

Menu

Chimichangas

Platillos / Entrées

Super Burritos

Burritos Regulares / Regular Burritos

Burritos Especiales / Specialty Burritos

Quesadillas

Tacos

Super Tacos

Side Orders / Bocadillos

Drinks / Bebidas

How these dishes compare

Restaurante Los Pinos on our other sites

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