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: Breakfast Burrito · Burrito La Autentica · Tacos and Burritos (All Day).
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 7 Mares · Caldo De Mariscos · Caldo Vuelve A La Vida.
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: Enchiladas Mexicanas · Enchilada Rancheras · Chile Relleno Y Enchilada.
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 Fries · Asada Picada · Carne Asada.
Sopes: Thick rounds of masa cooked on a griddle, with the edges pinched upward to form a shallow rim. Common toppings include beans, meat, lettuce or cabbage, crema, cheese and salsa. Names and preparations vary regionally, and related dishes may appear as picaditas or under other local names. On this menu as: Sope y Gorditas (All Day) · Sope · Sope Frijol Y Queso.
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: Tostada De Ceviche · Tostada De Camarón · Tostada Mixta.

How these dishes compare

Quesadillastypically $9 across 346 menus
Burritostypically $11.25 across 321 menus
Nachostypically $12 across 283 menus
Carne asadatypically $13.99 across 280 menus
Enchiladastypically $12.99 across 275 menus
Baja fish tacostypically $13 across 263 menus
Ceviche & aguachiletypically $16 across 224 menus
Chorizotypically $10 across 222 menus

Taquería La Auténtica on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Taquería La Auténtica

Menu

Desayunos y Combos (All Day)

Platillos Mexicanos (All Day)

Mariscos / Seafood (All Day)

Caldos Mexicanos (All Day)

Tacos and Burritos (All Day)

Sope y Gorditas (All Day)

Para Niños / Kid's Menu (All Day)

Bebidas / Drinks (All Day)

Extra Sides (All Day)

Postre / Desserts (All Day)

How these dishes compare

Taquería La Auténtica on our other sites

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