Taqueria González

Name: Taqueria González
Address: 2300 W 12th St, Sioux Falls, SD, US
Price range: $

Mexican$

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Mon–Thu 8am–12am, Fri–Sat 8am–1am, Sun 9am–10pm

2300 W 12th St, Sioux Falls, SD
Last verified: November 2026
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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 · Mulitas.
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 · Breakfast Burritos.
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: Flautas.
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.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles.
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.

How these dishes compare

Quesadillastypically $9 across 355 menus
Burritostypically $11.50 across 346 menus
Nachostypically $12.50 across 292 menus
Enchiladastypically $13 across 285 menus
Flautas & taquitostypically $11.55 across 205 menus
Chile rellenotypically $13 across 185 menus
Tortatypically $12.50 across 132 menus
Chilaquilestypically $13.25 across 110 menus

Taqueria González on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Taqueria González

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How these dishes compare

Taqueria González on our other sites

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