El Taco Azteca - Bridgeport Menu

Very red chilaquiles. Freshly-made tortillas chips cooked in a tomato-serrano sauce, topped with melted chihuahua cheese, 2 eggs any style, and garnished with sour cream, onion, cilantro, and avocado. Served with your choice of 1 breakfast side.

Very green chilequiles.Freshly-made tortilla chips cooked in a spicy tomatillo-serrano sauce, topped with melted Chihuahua cheese, 2 eggs any style, and garnished with sour cream, onion, cilantro, and avocado. Served with your choice of 1 breakfast side.

Eggs and ribeye. Served with your choice of 1 breakfast side and 1 carb option.

3 eggs scrambled with chorizo (Mexican pork sausage) and smoky chipotle chilis. Served with your choice of 1 breakfast side and 1 carb option. Request egg whites

Cheese omelet. Served with your choice of 1 breakfast side and 1 carb option.

Mexican omelet. Served with your choice of 1 breakfast side and 1 carb option.

Omelette made with bacon, pork sausage, and turkey chorizo. Served with your choice of 1 breakfast side and your choice of 1 carb.

Divorced omelet. Made with seasonal vegetables. Served with your choice of 1 breakfast side and 1 carb option.

Vegetarian omelet. Served with your choice of 1 breakfast side and 1 carb option.

Spinach omelet. Served with your choice of 1 breakfast side and 1 carb option.

Served with your choice of 1 breakfast side and 1 carb option.

Two eggs your style, 2 cured, and your choice of 2 hickory-smoked bacon strips o 2 pork sausage links, and 2 fluffy buttermilk pancakes. Served with your choice of 1 breakfast side and 1 carb option.

Strawberry-Banana French Toast. Thick-cut French toast, topped with glazed strawberries, fresh banana slices, and caramelized nuts, dusted with powdered sugar.

Strawberry-Banana Pancakes. 3 fluffy buttermilk pancakes filled with banana and strawberry slices. Topped with caramelized banana.

(2) Chicken thigh slice tacos, topped with Mexican rice, poblano-style mole sauce, crisply plantain strips, and sesame seeds. (Mole contains peanuts)

(2) Choice ribeye tacos marinated with our special michelada mix ingredients. Topped with habanero salsa, avocado chimichurri, queso fresco and arugula salad.

(2) Yucatan-style, pulled pork topped with blacked beans, habanero sauce, and pickled onion.

(2)Chuck roll beef marinated with toasted, dried chiles, special seasonings, and beer. Then, wrapped with banana leaves and slowly, oven cooked for 6 hours. Served on your choice of corn or flour tortillas and a side of consommé (beef broth) to sip or dip. Add cheese and make it a "quesabirria."

(2) Grilled tiger shrimp tacos marinated with chile pasilla and topped with habanero salsa, avocado slaw, pickled red onion, and fried kale.

(2) Lebanese-inspired, grilled por slice tacos marinated Puebla-style. Topped with a special chipotle salsa, arugula salad, watermelon radish. Served on handmade flour tortillas.

(2) tacos of your choice: chicken with green sauce or pork with red sauce. Served with a side of consommé (broth) to sip or dip.

(2) Sauteed market mushroom tacos topped with avocado sauce, grilled panela cheese, arugula salad, and black bean sauce. Made vegan upon request.

2 fried avocado tacos topped with black bean sauce, arugula salad, habanero salsa, sour cream, and Queso Fresco. Made vegan upon request.

(2 Tacos) Organic, multi-color, oven-roasted potatoes, marinated with Chef Carlos' grandma's secret ingredients, served on a bed of avocado sauce, topped with a creamy chipotle sauce, and garnished with arugula salad and crispy potato strips.

(2) tacos made with Tiger shrimp and fish cooked with lime juice, mixed with mango chunks, pico de gallo, avocado chunks, habanero salsa, and a special green aioli.

(2) marinated, shawarma-style pork tacos topped with chile de Arbol salsa and pineapple pico de gallo. Served with lime wedges.

Featured on Chicago's Best TV for "Best Pork Taco" and "Best Taco." (2) Pork belly tacos marinated with a Coca-Cola base sauce, topped with avocado chimichurri and a mango pico de gallo.

Banana peppers with stuffed with cheese, spinach, and corn. Topped with creamy, cucumber-based sauce and arugula salad. Made vegan upon request.

(2) beer-battered, tilapia fish tacos, topped with an avocado-pineapple sauce and arbol chili slaw.

(2) tacos made with soy pork, topped with an avocado-pineapple sauce, and a lime wedge.

(2) Tacos made with seasonal veggie-chipotle stew, topped with avocado sauce, black bean sauce, avocado slaw, sour cream and cotija cheese. Made vegan upon request.

Hominy and seasonal vegetables Served with a side of consommé (broth) to sip or dip.

Made with hominy and your choice of a green broth with chicken or red broth with pork.

Made with hominy and seasonal vegetables.

Pork belly tacos marinated with a Coca-Cola base sauce.

Pressed torta made with grilled ribeye.

Pressed torta made with shawarma-style pork marinated with pineapple.

Pressed torta made with grilled panela cheese.

Pressed torta made with grilled chicken breast.

Yucatan-style, pulled pork.

Grilled tiger shrimp marinated with chile pasilla.

Chuck roll beef marinated with toasted, dried chiles, special seasonings, and beer. Then, wrapped with banana leaves and slowly, oven cooked for 6 hours.

Lebanese-inspired, grilled pork slice tacos marinated Puebla-style.

Fried avocado.

Pressed torta made with grilled avocado.

Beer-battered, tilapia fish.

Soy pork.

Seasonal veggie-chipotle stew.

Mexican custard pie of the day. (Coffee, orange, chocolate, or passion fruit)

Mexican cake slice made with whole milk, condensed milk and evaporated milk.

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Refried beans of the day. Black or pinto.

Whole beans cooked with onion, Mexican sausage, bacon, poblano peppers, and pico de gallo.

Grilled, seasoned vegetables.

Deep-fried, crispy potato wedges.

Seasoned and roasted Padron peppers.

Seasonal fruit, cherry tomatoes, mixed greens, and toasted walnuts. Made with your choice of grilled tiger shrimp, grilled chicken breast, or grilled ribeye. Topped with a lime-cilantro dressing. Made vegan upon request.

Deep-fried, poblano pepper wrapped in an egg-batter and stuffed with tiger shrimp that is sauteed with Oaxaca cheese and a creamy sauce. Served with 1 green enchilada stuffed with cheese, rice of the day, beans of the day and your choice of corn or flour handmade tortillas.

8 grilled tiger shrimps, sauteed with garlic, butter, and chipotle sauce. Served with rice of the day and grilled zucchini.

Grilled chicken thigh topped with mole poblano sauce (contains peanuts) and sesame seeds. Served with a side of mashed potatoes.

Broiled, 12 oz. bone-in pork chop, marinated for 24 hours. Served with mashed sweet potato, smoked tamarind sauce, sauteed swiss chard, and grilled asparagus.

Yucatan-style pork, served with habanero salsa, pickled red onions, and a side of refried black beans.

Marinated pork ribs served with pineapple Morita salsa, and fruit salad. Served with charbroiled corn on the cob prepared with butter and chili powder.

Three 4 oz. broiled lamb chops on a bed of pasilla salsa made with Negra Modelo beer. Served with sauteed spinach and tamales made with poblano pepper strips and Pamela cheese. Served with a side of sour cream.

The “Mole Rojo” sauce is made with Guajillo and Ancho chiles, garlic, and a tiny bit of Mexican chocolate. The “Mole Verde” is made from green tomatillos, ground coriander seed, Serrano and jalapeno peppers, and roasted pumpkin seeds. The “Mole Rosa” is made with Serrano and jalapeno peppers, pine nuts, white chocolate, aniseed, and roasted beets.

Mexican Zucchini balls stuffed with seasonal vegetables and topped with Oaxaca cheese, and organic purple mashed potatoes. Garnished with arugula salad and Morita-tomatillo salsa. Made vegan upon request.

Lasagna-style veggie pie made with seasonal vegetables, on a bed of roasted and creamy poblano sauce. Topped with Chihuahua cheese and a chunky tomato-chimichurri sauce. Garnished with arugula salad and grilled asaparagus.

Chicken fajitas. Ribeye steak fajitas. Served with avocado slices, sour cream, "queso fresco", rice of the day, and beans of the day.

Ribeye steak fajitas. Served with avocado slices, sour cream, "queso fresco", rice of the day, and beans of the day.

Tiger shrimp fajitas. Served with avocado slices, sour cream cheese, rice of the day, and beans of the day.

Bell peppers, onion, zucchini, and cauliflower fajitas. Served with avocado slices, sour cream cheese, rice of the day, and beans of the day.

Steak and chicken fajitas. Served with avocado slices, sour cream, cheese and rice of the day and beans of the day.

Choice ribeye tacos marinated with our special michelada mix ingredients.

Grilled chicken burrito.

Ribeye steak burrito.

Marinated pork burrito.

Yucatan-style, pulled pork burrito.

Market mushrooms sauteed with red mole sauce.

Grilled tiger shrimp burrito.

Avocado burrito.

Soy pork burrito

Beer-battered, tilapia fish burrito.

Avocado, fresh fruit, habanero peppers, and homemade Mexican chamoy. Served with chips and salsa.

Avocado, pico de gallo, panela cheese, pork rinds and habanero salsa. Topped with arugula salad and served with chips and salsa. Made vegan upon request.

Vegetarian cheese fondue made with Oaxaca and Chihuahua cheeses, roasted poblano pepper strips, Spanish onion, and market mushrooms. Served with 2 handmade flour tortillas and red molcajete salsa.

Cheese fondue made with grilled tiger shrimp, Spanish onion, and jalapeño slices, topped with avocado slices. Served with 2 handmade flour tortillas and a side of molcajete salsa.

Cheese fondue with Mexican sausage, Spanish onion, and jalapeño slices, topped with avocado slices. Served with 2 handmade flour tortillas and a side of molcajete salsa.

(3) deep-fried rolled tacos stuffed with your choice of cochinita pibil (pulled pork). Topped with black bean sauce, habanero sauce sour cream, cotija cheese, and arugula salad.

3 Deep-fried rolled tacos, stuffed with market mushrooms in red mole sauce, on a bed of creamy, roasted poblano sauce, black bean sauce, and a creamy chipotle sauce. Served with pickled cauliflower. Made vegan upon request.

3 Deep-fried rolled tacos, stuffed with bbq-style pulled chicken, on a bed of avocado sauce, topped with black bean sauce, sour cream, and arbol chili salsa.

(2) Deep-fried turnovers stuffed with market mushrooms in a red mole sauce and Chihuahua cheese, on a bed of a creamy poblano sauce. Topped with black bean sauce, avocado sauce, arugula salad, and Cotija cheese.

2 Deep-fried turnovers with Tiger shrimp, creamy chipotle salsa, and Oaxaca cheese. Topped with avocado salsa, arugula salad, and Cotija cheese.

(3) sopes: barbacoa (beef brisket), topped with roasted red jalapeno sauce, cilantro onion, avocado slaw, and radish slices; cochinita pibil (pulled pork), topped with habanero sauce, pickled red onions, and cilantro; Pollo en mole (chicken with mole sauce) topped with sesame seeds, radish slices, and cilantro.

(3) sopes: rajas poblanas (poblano pepper strips), made with Chihuahua cheese and a spicy tomatillo sauce, topped with fried sweet potato strips; guacamole on a bed of black bean sauce, topped with cilantro and radish slices; hongos en mole rojo (red market mushrooms with red mole sauce) on a bed of a black bean sauce, topped with fried arugula salad. Made vegan upon request.

Street-style corn. Made vegan upon request. On The Cob 4.75 | In a Cup 5.75

Street-style, charbroiled corn on the cob. Made vegan upon request

Freshly-made tortilla chips and 4 oz. house salsa.

Sprite® , Coke®, or Diet Coke®

Choose from the following flavors: lime, mango, passion fruit, dragonfruit, tamarind, cucumber or hibiscus.

A 24 oz. house michelada mix with Topochico® mineral water to pour with your favorite beer. (BYOB)

Choose from hibiscus tea, tamarind, or horchata. Homemade, made from scratch. No artificial flavors or syrups are used. Agave nectar is used as a sweetener. $4-16oz. 6-24oz. 12-Pitcher

Rice and cinnamon drink made with soy milk.

Bottled water.

Coffee.

Coffee made with cinnamon, orange, and piloncillo.

Mexican hot chocolate.

Fruit punch is made with guavas, tamarind, sugar cane, cinnamon, piloncillo, and so many more Mexican ingredients. Served hot or cold.

Your choice of whole milk, 2% milk, soy milk, or almond milk.