Taqueria Garibaldi

Name: Taqueria Garibaldi
Address: 83 Atlantic St, Stamford, CT, 06901, US
Telephone: 203-276-1200

Mexican

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Mon–Thu 10am–11pm, Fri–Sat 10am–2am, Sun 10am–11pm

83 Atlantic St, Stamford, CT 06901
203-276-1200
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Dining room with pendant lights at Taqueria Garibaldi

Antojitos (Appetizers)

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Elote
Corn on the cob with chipotle cream sauce, sour cream and cotija cheese
Esquites
Toasted corn with chipotle cream sauce, sour cream and cotija cheese
Tacos Ahogados
Chicken flautas drowned in green sauce served with pico de gallo, sour cream, lettuce and cotija cheese
Tostadas de Tinga
Shredded chicken in tomato chipotle sauce served with lettuce, sour cream and cotija cheese
Quesadillas de Papa
Crispy deep-fried quesadillas filled with mashed potato, served with lettuce, pico de gallo, green sauce, sour cream and cotija cheese
Molotes
Fresh corn cheese empanadas served with lettuce, sour cream and cotija cheese
Nachos Supremos
A generous bed of crispy tortilla chips topped with melted cheese, seasoned ground beef, refried beans, jalapeños, fresh guacamole, sour cream, pico de gallo, and a drizzle of house-made nacho sauce

Burritos & Burrito Bowls

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Carne Asada Burrito
Filled with Mexican rice, pinto beans, mozzarella cheese, served with lettuce, guacamole, pico de gallo and sour cream
Chicken Burrito
Filled with Mexican rice, pinto beans, mozzarella cheese, served with lettuce, guacamole, pico de gallo and sour cream
Birria Burrito
Filled with Mexican rice, pinto beans, mozzarella cheese, served with lettuce, guacamole, pico de gallo and sour cream
Al Pastor Burrito
Filled with Mexican rice, pinto beans, mozzarella cheese, served with lettuce, guacamole, pico de gallo and sour cream
Carnitas Burrito
Filled with Mexican rice, pinto beans, mozzarella cheese, served with lettuce, guacamole, pico de gallo and sour cream

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

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 & Burrito Bowls · Carne Asada Burrito · Chicken 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 de Papa · Quesadillas · Quesadilla.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria Taco · Birria Burrito · Quesabirria.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Horchata · Jamaica · Tamarindo.
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: Al Pastor Taco · Al Pastor 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: Asada Taco · Carne Asada Burrito.

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
Baja fish tacostypically $13 across 256 menus
Chorizotypically $9.99 across 215 menus
Tostadastypically $9.95 across 189 menus
Carnitastypically $12.75 across 182 menus

Taqueria Garibaldi

Menu

Antojitos (Appetizers)

Tacos

Burritos & Burrito Bowls

Quesadillas

Postres (Desserts)

Bebidas (Drinks)

How these dishes compare

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