Faustino's Breakfast & Tacos

Name: Faustino's Breakfast & Tacos
Address: 2800 University Ave Ste 400, West Des Moines, IA, 50266, US
Price range: $

Mexican$

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Mon-Thu 8am-9pm; Fri-Sat 8am-10pm; Sun 8am-2:30pm

2800 University Ave Ste 400, West Des Moines, IA 50266
Last verified: November 2026
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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 · Caldo de Res.
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: Esquites · Nopalitos.
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 Ramen.
Pozole: A substantial soup or stew built around hominy: large kernels of nixtamalized corn. Pork and chicken are common. Pozole rojo gets its color and flavor from red chiles, verde from green ingredients that can include tomatillos, green chiles, herbs and seeds, while blanco leaves the broth comparatively plain. It is usually served with a generous collection of garnishes such as shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. Pozole is strongly associated with celebrations, holidays and weekend meals. On this menu as: Pozole de Puerco.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.
Queso fundido & chile con queso: Queso fundido is melted cheese served hot, often in a small skillet and sometimes mixed with chorizo, rajas, mushrooms or other ingredients. Tortillas are commonly used to scoop it up. Chile con queso, usually shortened to simply queso in Tex-Mex restaurants, is a pourable cheese-and-chile dip eaten with tortilla chips. They occupy similar territory on a menu but are distinct dishes with different traditions. On this menu as: Queso Dip.

How these dishes compare

Birriatypically $14.50 across 173 menus
Flantypically $6.99 across 172 menus
Churrostypically $7 across 138 menus
Caldos & sopastypically $12 across 115 menus
Pozoletypically $14 across 96 menus

Faustino's Breakfast & Tacos on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Faustino's Breakfast & Tacos

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How these dishes compare

Faustino's Breakfast & Tacos on our other sites

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