Taqueria La Guadalupana Menu

Huevos tiernos con salsa de tomate mexicana. / Eggs over easy with Mexican tomato sauce.

Huevos revueltos con cebolla, chile jalapeño y tomate. / Scrambled eggs with onion, jalapeño peppers and tomato.

Sunny side up eggs, often accompanied by a blend of traditional Mexican ingredients such as beans, tortillas, and a variety of toppings like cheese or avocado.

Scrambled eggs, often accompanied by ingredients such as onions, tomatoes, and peppers, reflecting traditional Mexican flavors.

Scrambled eggs gently mixed with savory Mexican sausage, embodying a traditional breakfast favorite.

Scrambled eggs prepared with diced ham, often accompanied by beans and tortillas.

Un huevo con salsa roja y otro con salsa verde. / One egg with red sauce the other with green sauce.

Scrambled eggs typically prepared with diced potatoes, often accompanied by onions and spices, served as a hearty breakfast dish.

Huevos revueltos con tortilla de maíz en salsa de tomate. / Scrambled eggs with shredded corn tortilla in tomato sauce.

Eggs paired with steak, often accompanied by beans and tortillas, reflecting traditional Mexican breakfast flavors.

Nuestros chilaquiles tradicionales con salsa roja o verde. / Our traditional chilaquiles in red or green sauce.

Huevos con nuestros chilaquiles tradicionales y bistec. / Eggs with our traditional chilaquiles and steak.

A classic blend of seasoned rice paired with savory beans.

Mashed avocados typically includes tomatoes, onions, cilantro, and a hint of lime juice.

Grilled jalapeños and onions, typically includes a blend of spices and lime juice for a tangy finish.

Chopped cactus typically mixed with onions, tomatoes, and cilantro, offering a simple yet traditional side dish.

Goat soup traditionally prepared with a rich broth, often accompanied by rice, chickpeas, and a side of corn tortillas.

Whole avocado, typically served sliced as a complement to main dishes.

Side order of either sour cream or cheese, choose one.

Handmade tortillas, prepared upon order, typically include either corn or flour options.

Skirt steak tacos, typically served with onions, cilantro, and a house salsa on a corn tortilla.

Salted steak served on soft corn tortillas, typically includes cilantro and onions.

Tacos de carnitas feature slow-cooked, tender pork, traditionally finished by steaming then frying for a crisp exterior, nestled in soft corn tortillas with onions and cilantro.

Corn tortillas filled with seasoned Mexican sausage, typically garnished with onions and cilantro.

Pork skin stewed in a traditional sauce, typically includes onions and cilantro, served in a corn tortilla.

Hand-breaded steak slices nestled in corn tortillas, typically garnished with onions and cilantro, reflecting traditional Mexican flavors.

Hand-battered breaded chicken nestled in corn tortillas, typically includes fresh avocado, cheese, onions, and cilantro.

Soft corn tortillas filled with a blend of beans and cheese, reflecting traditional Mexican flavors.

Grilled cactus served on a corn tortilla, typically includes onions, cilantro, and a sprinkle of queso fresco.

Tacos de aguacate consist of battered avocado typically accompanied by cabbage, pico de gallo, and a drizzle of chipotle aioli, all nestled in a soft tortilla.

Goat meat marinated in a blend of spices and chilies, slow-cooked until tender, served in a tortilla with onions and cilantro.

Poblano pepper stuffed with cheese, nestled in a soft corn tortilla, typically includes cilantro and onions.

Beef head meat served in a corn tortilla, typically includes onions and cilantro.

Slow-cooked ribs in a rich and savory sauce, nestled in soft tortillas, typically garnished with fresh cilantro and diced onions.

Marinated pork, typically served on a corn tortilla, complemented with pineapple, onion, and cilantro.

Beef tongue tacos served on soft corn tortillas, garnished with cilantro and onions, accompanied by a side of salsa.

Chicken taco with choice of stewed or grilled, served in a traditional soft shell.

Nopales (cactus) prepared in a style that typically includes a blend of Mexican herbs and spices, often accompanied by onions and peppers.

Con champurrado o lata de refresco de azúcar. Pollo o rajas. / With champurrado or a canned refreshment with sugar. Chicken or poblano strips.

Served with rice and beans, this dish features tortillas filled with melted cheese and barbacoa, garnished with cilantro and onion.

Tres tortillas de maíz enrolladas con pollo o res. / Three rolled corn tortilla with chicken or steak.

Tres tortillas de maíz enrolladas con salsa verde o roja. / Three corn tortilla rolled with red or green sauce.

Grilled chicken served on a bed of lettuce, typically includes tomato, cucumber, avocado, and a hint of citrus.

Grilled steak strips sautéed with onions and bell peppers, typically includes lettuce, pico de gallo, guacamole, accompanied by rice and beans with tortillas.

Chicken fajitas plate typically includes strips of chicken sautéed with onions and bell peppers.

Sliced meat, typically seasoned and paired with strips of roasted poblano peppers, reflecting a traditional Mexican preparation.

Chicken traditionally simmered in a rich and complex red mole sauce, often featuring a blend of chilies, chocolate, and spices.

Thinly sliced beef, cured in salt, typically includes onions and jalapeños, served as a main course.

Sautéed steak with onions, tomatoes, and jalapeños, typically includes a blend of spices unique to Mexican cuisine.

Pork ribs simmered in green tomatillo sauce.

Grilled steak served with refried beans topped with cheese, Mexican rice, a roasted pepper, fresh salad, and a cheese-covered enchilada.

Grilled steak with a cheese enchilada, served with refried beans, Mexican rice, sautéed zucchini, fresh guacamole, sour cream, and a side salad with tomatoes.

Marinated pork grilled with pineapple, served with rice, beans, guacamole, and tortillas.

Tender beef tongue in rich sauce, served with refried beans topped with cheese, Mexican rice, and a fresh salad with tomato and sour cream.

Battered and fried peppers filled with cheese, served with refried beans, shredded lettuce, tomato slices, sour cream, and Mexican rice.

Skirt steak and bacon simmered in a rich broth, traditionally accompanied by whole beans, cilantro, and onions, often served with a side of tortillas.

Slow-cooked goat in a rich consommé, traditionally seasoned with Mexican chiles, herbs, and spices, typically accompanied by onions and cilantro.

A traditional Mexican soup featuring beef tripe in a broth with a red chili pepper base, often accompanied by hominy, lime, onions, and cilantro.

Traditional Mexican soup made with hominy, tender meat, and a rich flavorful broth.

Chicken soup traditionally prepared with a mix of vegetables such as carrots, potatoes, and celery, often accompanied by rice and tortillas.

A traditional Mexican soup featuring tender beef, carrots, potatoes, and a variety of vegetables, often accompanied by handmade tortillas.

Servido con arroz y ensalada. / Served with rice and salad.

A hearty seafood soup typically featuring shrimp, octopus, crab legs, mussels, clams, fish fillet, and scallops, simmered with vegetables and spices.

Marinated pork and melted cheese encased in a flour tortilla, typically accompanied by pineapple, onion, and cilantro.

Steamed then fried pork, nestled in a warm tortilla with melted cheese, typically includes onions and a hint of cilantro.

Breaded steak or chicken, melted cheese in a tortilla. Choice of steak or chicken protein.

Pork skin quesadilla with sauce choice: red or green.

Sautéed mushrooms and a blend of cheeses, gently folded within a soft flour tortilla.

Roasted poblano pepper strips paired with slices of cheese, nestled inside a warm tortilla.

A quesadilla filled with tender slices of cactus, often paired with melted cheese, enclosed in a traditionally made tortilla.

Corn tortilla filled with sautéed pumpkin flowers and Oaxaca cheese, typically includes a topping of lettuce and sour cream.

Corn mushroom quesadilla features a handmade tortilla filled with huitlacoche, often accompanied by Oaxaca cheese, and typically garnished with lettuce, sour cream, and guacamole.

A quesadilla sencilla typically includes a tortilla filled with melted cheese, often prepared on a griddle or skillet.

Grilled skirt steak and melted cheese encased in a flour tortilla, typically includes guacamole, pico de gallo, and sour cream.

Steamed or stewed beef tongue quesadilla with preparation choice: either gently steamed for tenderness or slowly stewed for depth of flavor.

A beans quesadilla typically includes a blend of beans and melted cheese encased in a folded flour tortilla.

A warm flour tortilla envelops tender goat meat, melted cheese, and is typically garnished with onions and cilantro.

Avocado quesadilla combines ripe avocado slices with melted cheese in a grilled flour tortilla, often accompanied by pico de gallo.

A warm tortilla filled with beef tripe and melted cheese, typically accompanied by onions and cilantro.

Skirt steak burrito typically includes grilled arrachera, sautéed bell peppers, onions, rice, refried beans, and sour cream, wrapped in a flour tortilla.

A flour tortilla filled with marinated pork, typically includes grilled pineapple, onions, and cilantro, often topped with cheese and a variety of sauces.

Beef tongue burrito, option for steamed or stewed, wrapped in a flour tortilla.

Tender pork skin, typically simmered in a green salsa, wrapped in a flour tortilla, often accompanied by rice, beans, and a sprinkle of fresh cilantro.

Tender goat birria wrapped in a flour tortilla with rice, beans, onions, and cilantro, simmered in a rich and aromatic sauce.

Grilled chicken, beans, rice, and cheese, wrapped in a flour tortilla, typically includes pico de gallo and sour cream.

Tender chicharrón wrapped in a warm flour tortilla, typically includes beans, rice, and a blend of salsa verde, garnished with fresh pico de gallo and cheese.

Beef tripe, typically accompanied by beans, rice, onions, cilantro, and a blend of cheese, wrapped in a warm flour tortilla.

Breaded chicken or steak wrapped in a soft flour tortilla with your choice of protein.

Poblano pepper filled with cheese, wrapped in a flour tortilla alongside rice, beans, onions, cilantro, and salsa.

Wrapped in a flour tortilla, this burrito is filled with beans, rice, lettuce, tomato, cheese, and avocado, complemented by a touch of sour cream.

Beef head, typically accompanied by rice, beans, onions, and cilantro, wrapped in a flour tortilla.

Wrapped in a warm flour tortilla, this burrito is filled with Mexican chorizo, typically accompanied by rice, beans, cheese, lettuce, tomato, onion, and a dollop of sour cream.

Tender ribs wrapped in a flour tortilla, typically includes beans, rice, onions, cilantro, and a blend of cheeses.

Skirt steak torta typically includes beans, lettuce, tomato, cheese, sour cream, and avocado, served on a soft Mexican roll.

Marinated pork and pineapple on a toasted bun, typically includes lettuce, tomato, onion, and avocado.

Steamed or stewed beef tongue in a torta, choice of preparation.

Steamed and fried pork served on a torta bread with refried beans, lettuce, tomatoes, onions, avocado, jalapeño, and mayonnaise.

Tender goat meat birria fills this torta, accompanied by cilantro and onions, typically nestled in a soft bun, often served with a side of consommé for dipping.

Beef tripe torta features tender beef tripe on a soft telera bread, typically accompanied by refried beans, lettuce, tomato, onions, avocado, and mayonnaise for a classic Mexican sandwich experience.

Breaded chicken or steak on a traditional torta bun, with protein choice of chicken or steak.

Torta vegetariana typically includes beans, lettuce, tomato, avocado, and cheese, assembled in a Mexican-style sandwich roll.

Artisan bread filled with tender beef from the head, complemented by beans, lettuce, tomatoes, onions, avocado, and a light spread of mayonnaise.

Scrambled eggs and chorizo on bolillo bread, complemented by lettuce, tomato, avocado, onions, mayonnaise, and refried beans.

Served as either sopes or gorditas with tender skirt steak, topped with fresh salsa and crema.

Al Pastor pork, served atop choice of sopes or gorditas.

Steamed or stewed beef tongue, choice of sopes or gorditas.

Steamed fried pork served on choice of sopes or gorditas.

Birria de Chivo: Rich, slow-cooked goat meat served on choice of sopes or gorditas.

Beef tripe, choice of sopes or gorditas, Mexican style.

Breaded steak or chicken, served on sopes or gorditas. Choice of protein: steak or chicken.

Sope with mushrooms, choice of base: sope or gordita.

Rajas con Queso: Poblano pepper strips, cheese slices. Choice of Sope or Gordita base.

Nopales served atop your choice of thick, hand-made corn dough circles, either as sopes or gorditas.

Pumpkin flower atop a choice between tender sope or hearty gordita, bringing a burst of traditional flavor to your palate.

Sope or Gordita with huitlacoche, known as corn mushroom, offering a choice between soft or crispy corn base.

Vegetarian sope or gordita with fresh, assorted vegetables. Choice of sope or gordita base.

Sopes or Gorditas topped with tender beef head, served with a choice of handmade corn base.

Chicharrón in a choice of red or green sauce, served on sopes or gorditas.

Choice of sopes or gorditas filled with beans and cheese.

Handmade corn huarache topped with marinated pork, typically includes beans, lettuce, cheese, and a hint of pineapple for a balance of flavors.

Handmade corn huarache topped with steamed then fried pork, refried beans, lettuce, queso fresco, avocado, and a dollop of Mexican sour cream.

Handcrafted huaraches with your choice of breaded steak or chicken, served atop a thick, masa base.

Oval-shaped corn base topped with refried beans, sesos (brain), lettuce, tomatoes, and queso fresco, finished with a drizzle of sour cream.

Hand-shaped masa base topped with red or green sauce pork skins, served with fresh lettuce, cheese, and sour cream. Choose between red or green sauce.

Sautéed mushrooms on a handmade corn huarache, accompanied by smashed black beans, lettuce, crumbled cheese, and a dollop of Mexican sour cream.

Poblano pepper strips and cheese layered on a traditional corn dough base, typically includes beans, lettuce, and sour cream.

Cactus huaraches typically include a homemade corn tortilla topped with nopal (cactus), beans, lettuce, cheese, and sour cream, often garnished with tomato and onion.

Handmade corn huarache topped with pumpkin flowers, refried beans, lettuce, onions, and queso fresco, typically includes a drizzle of Mexican sour cream.

Huaraches de huitlacoche, also known as corn mushroom huaraches, are prepared with a base of corn dough, typically topped with huitlacoche, beans, lettuce, onions, and fresh cheese.

Steamed beef head on a handmade corn tortilla, typically includes beans, lettuce, pico de gallo, sour cream, queso fresco, and avocado.

Skirt steak served atop an oval corn tortilla filled with refried beans and garnished with lettuce, cheese, and sour cream.

Beef tongue atop hand-shaped masa, choice of steamed or stewed, served with salsa and fresh toppings.

Grilled beef tripe served on a handmade corn tortilla, typically includes beans, lettuce, sour cream, avocado, and cheese.

Handmade corn tortilla topped with slow-cooked goat meat in birria sauce, typically includes beans, lettuce, Mexican cheese, sour cream, onions, cilantro, and avocado.

Handmade large corn tortilla typically includes beans and melted cheese, garnished with lettuce and a drizzle of sour cream.

Handmade corn tortilla base topped with a medley of grilled vegetables, including zucchini, mushrooms, and bell peppers, finished with refried beans, lettuce, and cotija cheese.

Hamburger served with fries, typically includes a meat patty, lettuce, tomato, and cheese on a bun.

Grilled chicken patty on a bun, typically includes lettuce, tomato, and mayonnaise.

Breaded chicken pieces, typically served as a favorite among younger guests.

A mini quesadilla, consisting of a small flour tortilla filled with melted cheese, typically includes a simple blend for a mild taste.

A mini quesadilla featuring a blend of cheese and beef, encased in a small flour tortilla.

Breaded fish fillet, typically includes a crispy outer coating with a tender inside.

Freshly made juice using carrots, typically enjoyed for its naturally sweet taste and nutritional benefits.

Infused with dried hibiscus flowers, this beverage offers a tangy and refreshing experience.

A traditional Mexican beverage crafted from rice and milk, delicately sweetened and flavored with cinnamon and vanilla.

Traditional Mexican chocolate drink thickened with masa, available in medium or large servings.

A crisp, refreshing taste you know and love with zero calories.

Refresco de sabores. / Flavored soft drinks.

Mineral water, typically enhanced with a hint of lime and a dash of salt for a refreshing twist.

Pure and simple, our 12 oz natural water is served as is, ensuring a refreshing hydration option.

Tamarind flavored traditional drink. Options include medium or large. Choose from rice water with cinnamon, hibiscus flower, or tamarind.

Rich, aromatic blend brewed to perfection

Carrot juice, available in medium or large sizes.

Pineapple juice available in medium or large sizes.

Sponge cake soaked in a blend of evaporated, condensed, and heavy cream, typically includes a topping of whipped cream.

Rice pudding, gently simmered with milk, often enhanced with a touch of cinnamon and raisins.

Mexican-style gelatin, typically featuring a blend of sweet and fruity flavors set into a firm, jiggly dessert.

Jericallas is a traditional Mexican dessert originating from Guadalajara, combining the smooth texture of flan with a caramelized top, made with milk, eggs, vanilla, cinnamon, and sugar.

Banana licuado with choice of medium or large sizes.

Chocolate milkshake, choice of medium or large.

Mexican stew available in half or full pound servings.

Skirt steak marinated in traditional spices. Available in half-gallon or 1-gallon servings.

Menudo (soup): Traditional Mexican tripe soup available in half gallon or full gallon servings.

Traditional Mexican stew with hominy, choice of half or full gallon servings.

Tripe soup typically includes corn tortillas, cilantro, onion, and lime.

Hominy and pork stew, typically garnished with onion, lime, cabbage, and tostadas.

Grilled beef cooked in its own juices, typically mixed with bacon and beans, creating a rich, hearty dish.