Carnitas slow-cooked in a copper cazo, pickled red onion, salsa roja.
$4.25
No.04La Asada
No. 04
La Asada
Mesquite-grilled skirt steak, onion, cilantro, salsa roja, grilled green onion.
$4.75
No.05El Nopal
No. 05 · Vegetarian
El Nopal
Grilled cactus, black beans, queso fresco, salsa verde.
$3.95
No.06El Camarón
No. 06
El Camarón
Baja-style crispy shrimp, purple cabbage, chipotle crema, pico de gallo.
$5.25
No.07El Gallo
No. 07
El Gallo
Pollo asado, charred onions, avocado salsa.
$4.25
No.08La Sandía
No. 08 · Agua fresca
La Sandía
Watermelon agua fresca, blended every morning, a squeeze of lime.
$4.50
Also on the menu
Horchata$4.50
Agua de jamaica$4.50
Churros with cajeta$5.00
Quesabirria plate, 3 tacos & consomé$15.95
Family pack, 12 tacos, chips & 2 salsas$44.00
Anatomy of El Pastor.
01
The tortilla
Heirloom yellow corn, nixtamalized every morning, pressed to order.
The trompo
Pork shoulder in achiote and guajillo, stacked by hand, spun for fourteen hours.
The piña
Roasted on top of the trompo, sliced straight onto your taco.
Onion & cilantro
Chopped every hour, never earlier.
The salsa
Tomatillo and serrano, charred on the comal. Your call on how much.
The limón
Squeeze. Always squeeze.
Every tortilla starts in a hand.
Our masa starts as heirloom corn, nixtamalized every morning in our kitchen. We press each tortilla to order, so it hits the comal about ninety seconds before it hits your hands. It takes longer. You'll taste why.
