Tacos Jalapa

Name: Tacos Jalapa
Address: 154 W El Camino Real, Sunnyvale, CA, 94087, US

Mexican

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154 W El Camino Real, Sunnyvale, CA 94087
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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: Tacos and Burritos · Burrito Jalapa.
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 Plate · Carne Asada Taco.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from the shawarma brought by Lebanese immigrants. The marinade usually combines dried chiles, spices, pineapple and achiote. In Baja California and parts of northern Mexico the same taco is often called adobada or de trompo. On this menu as: Al Pastor Taco.
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.
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: Jalapa Nachos with Meat.

How these dishes compare

Burritostypically $11.50 across 350 menus
Carne asadatypically $14 across 295 menus
Nachostypically $12.50 across 295 menus
Flautas & taquitostypically $11.55 across 207 menus
Al pastortypically $8.25 across 191 menus

Tacos Jalapa on our other sites

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Tacos Jalapa

Menu

Mexican Plates

Tacos and Burritos

How these dishes compare

Tacos Jalapa on our other sites

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