The Little One

Name: The Little One
Address: 151 North Stone Avenue, Tucson, AZ, 85701, US

Permanently closed · September 2025
Closed September 19, 2025 after about 40 years; owner Marcella Davila-Barley announced the closure, and the Oaxacan restaurant OaxaRico has since taken over the space.

Mexican

151 North Stone Avenue, Tucson, AZ 85701
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Breakfast and Lunch

Huevos Rancheros
Two over-easy eggs on a corn tortilla with mild tomato-based salsa ranchera
$7.50
Huevos Mexicanos
Two eggs scrambled with tomatoes, onions and mild green Anaheim chiles
$7.50
Caldo De Pollo
Chicken soup with sauteed carrots, potatoes, cabbage, rice and shredded white-meat chicken
$8.50
Pollo Ranchero
Shredded chicken sauteed with tomatoes, potatoes, green chiles, onions, garlic and cilantro
$8.50
Vegetarian Chile Relleno
Anaheim chile stuffed with cheese, pan-fried and covered in salsa ranchera
$8.50
Vegetarian Tamal De Elote
Sweet corn tamal with mild green chiles and soft cheese
$8.50
Barbacoa De Res
Sirloin tip slow-roasted with green chiles, tomatoes, onions, garlic and cilantro
$8.50
Cochinito En Crema De Chipotle
Slow-roasted pork in creamy smoked chipotle sauce
$9.50
Surprise Plate
Kitchen-selected plate often featuring items such as chicken mole, beef barbacoa, rice, beans and soup
Vegan Horchata
House-made beverage noted in downtown brunch specials

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

Dishes to know on this menu

Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Huevos Rancheros · Huevos Mexicanos.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa De Res.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Vegetarian Tamal De Elote.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Vegetarian Chile Relleno.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Caldo De Pollo.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Vegetarian Tamal De Elote.

The Little One on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

The Little One

Menu

Breakfast and Lunch

The Little One on our other sites

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