El Taco Azteca - Bridgeport Menu

Avocado mixed with tomatoes, cilantro, freshly squeezed lime juice, salt, and black pepper topped with octopus carnitas | Served with chips.

Avocado mixed with tomatoes, cilantro, freshly squeezed lime juice, salt, and black pepper. Topped with ribeye carnitas | Served with chips.

Avocado mixed with tomatoes, cilantro, freshly squeezed lime juice, salt, and black pepper. Topped with pork belly carnitas | Served with chips.

Avocado mixed with tomatoes, cilantro, freshly squeezed lime juice, salt, and black pepper. Topped with tofu al pastor (VG) | Served with chips.

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 Poblano (Chicken with Mole Sauce) topped with sesame seeds, radish slices, and cilantro.

3 Sopes: Carnitas de Hongos (Mushroom Carnitas), topped with avocado sauce, radish slices and fried-red julienne onions | Tofu al Pastor, topped with arbol salsa, cilantro, onion and roasted pineapple | Mexican-style Soy Meat, topped with smoked chipotle salsa, arugula salad, and radish slices.

Deep-fried turnovers stuffed with Oaxaca cheese and poblano peppers strips | Served on a bed of black bean sauce, topped with a creamy chipotle sauce, añejo cheese, molcajete sauce, and arugula salad.

Deep-fried Tiger shrimp turnovers, topped with a creamy chipotle sauce, avocado sauce, arugula salad, pickled red onions, and cotija cheese.

Deep-fried market mushroom turnovers, topped with avocado sauce, sour cream, cotija cheese, “cebollitas yucatecas”, and fried epazote.

Deep-fried turnovers made with sweet plantain dough, stuffed with "cochinita pibil", and Chihuahua cheese.

Deep-fried rolled tacos stuffed with cochinita pibil (pulled pork). Topped with black bean sauce, habanero sauce, sour cream, cotija cheese, arugula salad, and “cebollitas yucatecas”.

Deep-fried rolled tacos stuffed with seasoned vegetables. Topped with black bean sauce, habanero sauce, sour cream, cotija cheese, and arugula salad | Made vegan upon request.

Deep-fried rolled tacos stuffed with mushroom carnitas | Served on a bed of Guerrero style green mole sauce, topped with avocado sauce, black beans sauce, and chile de arbol sauce. Garnished with avocado slaw and “cebollitas yucatecas”.

Cheese fondue made with Oaxaca and Chihuahua melted cheeses and tofu al pastor | Served with 2 homemade flour tortillas and red molcajete sauce.

Cheese fondue with shrimp made with the rice of the day topped with avocado slices and molcajete sauce | Served with 2 fresh, handmade flour tortillas.

Cheese fondue with homemade Mexican sausage, spanish onions, and jalapeño slices. Made with Oaxaca and Chihuahua melted cheeses | Served with 2 fresh, handmade flour tortillas. Garnished with avocado slices and molcajete sauce.

Red adobo chile, black bean sauce, cactus salad, queso fresco, and sour cream.

Roasted tomatillo salsa, cactus salad, queso fresco, and sour cream.

Sauteed corn with serrano pepper and epazote, with your choice of chicken broth or corn broth, topped with house aioli, cotija cheese, and fried epazote | Served in a small bowl.

Three farmer's market corn quesadillas made with a buttery saute of farm mushrooms, zucchini blossom, poblano pepper strips, kale, pickled onions, salsa trip, and Oaxaca cheese.

Chicken-based, Puebla-style corn soup with 1 chicken leg. Garnished with chili powder, crispy hominy, radish slices, and fried epazote.

Made with hominy and green broth with chicken.

Made with hominy and red broth with pork.

Made with hominy and seasonal vegetables.

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.

Broiled pork tenderloin marinated with a mezcal and dry chile pasilla base and aromatic herbs | Served on a bed of roasted tomatoes sauce seasoned with chorizo. Topped with fried potato strips and chopped cilantro. Accompanied with a side of grilled zucchini.

Grilled chicken thigh served with mole poblano sauce (contains peanuts), topped with sesame and roasted pumpkin seeds | Served with a side of mashed potatoes topped with fried potato strips.

Homemade corn tortillas rolled, stuffed with chicken, pork, goat cheese, or veggies. Covered with a sauce of your choice: Red Sauce or Green Sauce. Topped with fresh cheese, sour cream, cilantro, onions, and arugula salad. Accompanied with Mexican rice and refried black beans.

Three rolled tortillas stuffed with your choice of meat: Grilled Chicken, Seasoned Vegetables, or Goat Cheese. Each one covered with a different mole sauce | The “Mole Rojo” sauce Puebla style is made with Guajillo and Ancho chiles, garlic, and a tiny bit of Mexican chocolate | The “Mole Verde” Oaxaca style is made from green tomatillos, ground coriander seeds, Serrano and jalapeno peppers, and roasted pumpkin seeds | The “Mole Rosa” Taxco, guerrero style is made with Serrano, jalapeno peppers, pine nuts, white chocolate, aniseeds, and roasted beets.

Marinated baby pork ribs. Accompanied with charbroiled corn on the cob prepared with butter and chili powder | Served with a pineapple morita salsa and a fresh fruit salad.

Deep-fried, egg-battered bell peppers stuffed with shredded beef on a bed of a roasted-tomato sauce. Drizzled with asparagus salad, sour cream, and goat cheese crumbles.

Quesadillas made with freshly-made tortillas, farm mushrooms, zucchini blossom, and poblano peppers. Topped with pickled onion and Oaxaca cheese | Served with sauteed kale, spinach, and a salsa trio.

Grilled panela cheese marinated with a herb-aioli on a bed of stew made with roasted red bell peppers, organic potatoes, cactus, and a roasted tomatillo salsa | Served with rice of the day and refried black beans.

Yucatán style Pork shank Topped with habanero sauce, pickle red onions, and fried plantain. Accompanied with a side of charro beans.

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

Shrimp fajitas | Accompanied with rice of the day and refried black beans.

Octopus fajitas | Accompanied with rice of the day and refried black beans.

Chicken fajitas | Accompanied with rice of the day and refried black beans.

Ribeye fajitas | Accompanied with rice of the day and refried black beans.

Veggie fajitas | Accompanied with rice of the day and refried black beans.

Sesame-crust, sauteed tuna, served on a bed of an asparagus cream | Accompanied with rice of the day, roasted baby carrots and fried leeks.

Fresh shrimp marinated in a citrus juice and tossed with red onion julienne, cucumber cubes, cherry tomatoes, mango avocado, and a sweet and sour green salsa.

Charbroiled octopus served with a jalapeño salsa with roasted asparagus and roasted organic potatoes seasoned with fresh herbs and roasted baby carrots.

Bacon-wrapped shrimp stuffed with goat cheese and jalapeño on a bed of a roasted red sauce | Served with rice of the day and grilled asparagus.

Sauteed Tiger shrimp marinated with garlic and chipotle on a bed of sauteed fennel, spinach, and fried leeks. Drizzled with an avocado salsa.

Grilled octopus on a bed of sauteed fennel and spinach. Topped with our house guacamole and drizzled with a mango habanero salsa.

Grilled, Alaskan salmon on a bed of sauteed fennel and kale. Topped with morita salsa, fried red julienne onion, and mango salad.

Roasted Maple Creek Farms pork tenderloin marinated with pulque and pineapple. Topped with avocado chimichurri and grilled mango salad.

Fried chicken thigh, on a bed of avocado slaw. Topped with a chile de Arbol aioli, arugula salad, and queso fresco crumbles.

Featured on Chicago's Best TV for Best Pork and Best Taco. Marinated with coca-cola and dried peppers, topped with a coca-cola base sauce, avocado slaw, pickled cucumber, and jalapeño.

Marinated pork topped with salsa de chile de Arbol, pineapple, pico de gallo, and lime wedges.

Yucatan-style pulled pork, cooked for over 4 hours topped with habanero salsa and pickled red onion.

Grilled, chicken thigh topped with Puebla style mole sauce (contains peanuts), fresh, homemade crispy banana strips, and garnished with sesame seeds.

Choice rib eye tacos marinated with our special michelada mix ingredients. Topped with habanero salsa, avocado chimichurri, queso fresco, and arugula salad.

Chuck roll beef, marinated with toasted, dried chilis, special seasonings, and beer. Then, wrapped with banana leaves and slowly cooked in the oven for 4-6 hours | Served on your choice of handmade corn or flour tortillas and a side of consomme (beef broth) | Add Cheese +$2.00

Grilled, Puebla-style Lebanese influenced taco with marinated pork topped with a fresh homemade chipotle salsa served on a homemade flour tortilla.

Beer-battered tilapia fish fillet, topped with siracha tart sauce, smoked red cabbage, avocado slice, and sesame seeds.

Oven-roasted vegetables, on a bed of guacamole, topped with chipotle hibiscus salsa, and garnished with deep-fried, crispy red onions.

Marinated soy meat mixed with red and green peppers. Topped with red julienne onion, arugula salad, avocado salsa, and vegan cheddar cheese.

Tofu marinated with al pastor sauce, mixed with red julienne onion, green peppers, and pineapple. Topped with fried kale, avocado slices, pickled red julienne onion, and drizzled with chile de Arbol salsa.

Crispy market mushrooms, baby bella mushrooms, and shiitake mushrooms. Topped with cactus salad, avocado salsa, and queso fresco.

Ribeye marinated with our special michelada mix ingredients, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Grilled chicken, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Ribeye steak, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Marinated pork, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Yucatan-style, pulled pork, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Market mushrooms sauteed with red mole sauce, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Grilled Tiger shrimp, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Avocado, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Soy pork, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Beer-battered tilapia fish, rice, black beans, lettuce, pico de gallo, cheese, and salsa.

Fried chicken thigh, avocado slaw, chile de Arbol aioli, arugula salad, and queso fresco crumbles.

Marinated soy meat, red and green peppers, red julienne onion, arugula salad, avocado salsa, and vegan cheddar cheese.

Tofu marinated with al pastor sauce. Prepared with red julienne onion, green peppers, and pineapple, fried kale, avocado slices, pickled red julienne onion, and drizzled with chile de Arbol salsa.

Marinated ribeye with our michelada mix, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Grilled ribeye, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Shawarma-style pork marinated with pineapple, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Grilled panela cheese, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Grilled chicken breast, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Yucatan-style pulled pork, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Grilled Tiger shrimp marinated with chile pasilla, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Beef, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Lebanese-inspired grilled pork, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Avocado, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Beer-battered tilapia fish, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Soy pork, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Seasonal veggie-chipotle stew, chipotle mayo, black bean spread, grilled panela cheese, arugula salad, chiles toreados (grilled jalapeno peppers), and avocado slices | Served with homemade crispy potato wedges.

Refried beans of the day | Pinto or Black.

Mexican, street-style corn | Made vegan upon request.

Charbroiled corn cob, prepared with butter salt, and chili powder | Served with line wedges | Made vegan upon request.

Grilled seasoned vegetables of the day | Add Chicken, Ribeye, or Shrimp +$4.50

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

Deep-fried, crispy potatoes | Add Cheese + $1.75

Seasoned and roasted Padron peppers.

Mexican custard pie of the day | Coffee, Orange, Chocolate, or Passion Fruit.

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

Freshly made tortilla chips cooked in a consommé of cochinita pibil with cilantro, onion, and Chihuahua cheese. Topped with eggs your style, Mexican sour cream, añejo cheese, arugula salad, and avocado.

Freshly-made tortilla chips cooked with a black bean sauce. Topped with asparagus salad, sliced avocados, and vegan cheese | Served with grilled seasonal veggies.

Very pink chilaquiles. Freshly-made tortilla chips cooked in a spicy habanero and beets sauce, topped with melted Chihuahua cheese, 2 eggs* any style, garnished with sour cream, onion, cilantro, and avocado.

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.

Very green chilaquiles. 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.

Eggs* your style and ribeye.

3 eggs scrambled with chorizo (Mexican pork sausage) and smoky chipotle chilis.

Omelet made with cheddar and goat cheese.

Omelette made with bacon, pork sausage, and turkey chorizo.

Omelet made with 3 organic farm eggs, farm mushrooms, spinach, and goat cheese.

3 organic farmers eggs, squash blossom, goat cheese, and farm mushrooms | Served with toasted tomatillo salsa and black beans.

Two eggs* your style, 2 cured, and your choice of 2 hickory-smoked bacon strips or 2 pork sausage links, and 2 fluffy buttermilk pancakes.

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.

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

Avocado, pico de gallo, and habanero salsa. Gasrnished with arugula salad | Served with chips and salsa | Made vegan upon request.

Stuffed Spanish Padron peppers stuffed with your one choice of potatoes and Mexican sausage, Seasonal Vegetables, Mashed Potatoes (vegan), or Market Mushrooms with Red Mole Sauce.

Deep-fried turnovers stuffed with market mushrooms in a red mole sauce, on a bed of avocado sauce. Topped with black bean sauce, avocado sauce, and arugula salad.

3 sopes: Rajas Poblanas (poblano pepper strips), and a spicy tomatillo sauce, garnished with fried sweet potato strips | Guacamole on a bed of black bean sauce, garnished with cilantro and radish slices | Hongos en Mole Rojo (red market mushrooms with red mole sauce) on a bed of a black bean sauce, garnished with fried arugula salad.

Whole $4.75 | In a Cup $5.75 • Street-style corn.

Street-style, charbroiled corn on the cob.

Freshly-made tortilla chips and 4 oz house salsa.

Corn tortilla chips, "malanga," plantain chips, and 4 oz house salsa.

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.

Very red chilaquiles. Freshly-made tortillas chips cooked in a tomato-serrano sauce, and garnished with sour cream, onion, cilantro, and avocado.

Fried avocado tacos topped with black bean sauce, arugula salad, habanero salsa, sour cream, and queso fresco | Made vegan upon request.

Tacos made with organic, multi-color, oven-roasted potatoes marinated with Chef Carlos's grandma's secret ingredients. Garnished with arugula salad and crispy potato strips | Served on a bed of avocado sauce and topped with creamy chipotle salsa.

Mexican zucchini balls stuffed with seasonal vegetables, 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 a chunky tomato-chimichurri sauce. Garnished with arugula salad and grilled asparagus.

Beans of the day | Pinto or Black.

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

Deep-fried, crispy potatoes.

Seasoned and roasted Padron peppers.

Pork belly marinated with a Coca-Cola base sauce. Featured on Chicago's Best and the Chicago Tribune.

$75.00 | $150.00 • Shawarma-style pork marinated with pineapple.

Ribeye steak marinated with our special michelada mix ingredients.

Ribeye steak.

Steamed pulled beef.

Oven.

Chicken thigh in mole sauce. Voted one of the best moles of "Mole de Mayo."

Pulled chicken stew.

Beer-batter tilapia fish.

Market mushrooms in a red mole sauce.

Seasonal veggies.

Soy pork.

Seasonal veggies.

Soy pork.

$75.00 | $150.00 • Marinated ribeye steak.

$75.00 | $150.00 • Ribeye steak fajitas.

$80.00 | $160.00 • Steamed pulled beef.

$80.00 | $160.00 • Chuck roll beef, marinated with toasted, dried chilis, special seasonings, and beer. Then, wrapped with banana leaves and slowly cooked in the oven for 4-6 hours.

$75.00 | $150.00 • Chicken thigh in mole sauce.

$60.00 | $120.00 • Pulled chicken stew.

$55.00 | $110.00 • Chicken fajitas.

$80.00 | $160.00 • Featured on Chicago's Best TV for Best Pork and Best Taco. Pork belly marinated with Coca-Cola and dried peppers.

$75.00 | $150.00 • Shawarma-style pork, marinated with pineapple.

$75.00 | $150.00 • Yucatan-style pulled pork, cooked for over 4 hours.

$21.00 | $42.00

$55.00 | $110.00

Decaf coffee.

Mexican hot chocolate.

1/2 Gallon | 1 Gallon

Horchata (Rice and cinnamon, flavored water) | Vegan Horchata (Rice and cinnamon and soy milk) | Tamarindo | Limonada | Jamaica (Hibiscus tea).

Glass-Bottled.

Sprite, Coke, or Diet Coke.

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.

Rice and cinnamon drink made with soy milk.

Bottled water.

Coffee made with cinnamon, orange, and piloncillo.

Mexican hot chocolate.

Fruit punch, 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.

House Michelada mix with Topochico mineral water to pour with your favorite beer. (BYOB)