Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Cheese Tostada with Guacamole · Cheese Tostada with Green Chile · Cheese Tostada.
Tortillas: corn vs. flour: Corn tortillas are made from nixtamalized corn masa pressed thin and cooked on a hot griddle. They have been a staple in Mesoamerica for well over two thousand years. Flour tortillas, made with wheat flour and usually larger, appeared after the Spanish introduced wheat and became common in northern Mexico. On this menu as: Casuela & Tortilla · Albondigas & Tortilla · Cocido & Tortilla.
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: Enchilada Style · Enchiladas.
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 · Flautas (2).
Birria: A richly seasoned meat stew associated with Jalisco, where the name began as the local word for barbacoa. Traditionally made with goat, it is now frequently made with beef. The meat is marinated in an adobo of vinegar, dried chiles, garlic and spices and cooked in its own broth (consomé), then served in a bowl or used as a taco filling. Quesabirria, a birria-and-cheese taco developed in Tijuana, spread across North America in the 2010s and usually comes with a cup of consomé. On this menu as: Birria.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk or banana leaf and steamed. Fillings vary enormously by region and can include meat in chile sauce, cheese, beans, vegetables and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are especially prominent at holidays such as Christmas. On this menu as: Tamales.

How these dishes compare

Nachostypically $12.50 across 295 menus
Enchiladastypically $12.99 across 289 menus
Chorizotypically $10 across 226 menus
Flautas & taquitostypically $11.55 across 207 menus
Tostadastypically $10 across 206 menus
Birriatypically $14.50 across 176 menus
Flantypically $6.99 across 172 menus
Churrostypically $7 across 140 menus

Mi Nidito Restaurant on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Mi Nidito Restaurant

Menu

Appetizers

Tacos

Burros

Tostadas

Enchiladas

Tamales

Flautas

Soups

Chimichangas

Side Orders

Salads

Desserts

Combination Plates

How these dishes compare

Mi Nidito Restaurant on our other sites

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