Costilla de Huevo Taco

Costilla de Huevo Taco

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We ditch the tortillas for something a bit unconventional here — we fry up a few omelettes (OK, more than a few) and use them to cradle perfectly braised short ribs. Cholesterol special, here we come.


For the short ribs

  • 2 Pounds bone-in short ribs
  • 1 Tablespoon ground cardamom
  • 1 Tablespoon ground cumin
  • Salt and pepper, to taste
  • 2 Tablespoons vegetable oil
  • 2 onions, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 head garlic, peeled and halved
  • 1 Cup tomato paste
  • 1/2 Cup brown sugar
  • 2 Tablespoons beef base
  • 1 Tablespoon chicken base
  • 1 bay leaf
  • 1 Tablespoon dried oregano
  • 3 Cups red wine
  • 1 quart chicken stock

For the omelette

  • 15 eggs
  • 1/2 Cup plus 2 tablespoons heavy cream
  • Salt and pepper, to taste
  • 1/4 Cup plus 1 tablespoon unsalted butter


Calories Per Serving1484

Folate equivalent (total)112µg28%

Arepa de Huevo con Carne (Egg and Meat Stuffed Arepa)

Arepa de Huevo is a traditional and very popular dish from the Caribbean region of Colombia, where they are sold in street stalls and restaurants. Arepas de Huevo are fried in oil, then split open, filled with an uncooked egg, closed with a small piece of masa, and fried again until the egg is cooked.

I have the recipe for the traditional Arepa de Huevo here in this post, if you want to try that one. Today I am sharing a recipe for a variation stuffed with ground meat. This Arepa de Huevo con Carne (Egg and Meat Stuffed Arepa) is also popular on the coast of Colombia and it is absolutely delicious!

If you are looking for a comforting and filling breakfast to make this weekend, I highly recommend these arepas.

1 teaspoon vegetable oil
1/4 cup diced onion
1 garlic clove, minced
1 cup of ground beef

1 cup yellow masarepa or precooked corn meal
1 teaspoon salt
1/2 teaspoon sugar
1 cup hot water
Vegetable oil for frying
4 eggs

Pan de Huevo – Mexican Sweet Morning Buns

Each bun is buttery, rich, soft, tender, and perfumed with the sweet scent of vanilla. The streusel like topping of vanilla, lemon, or chocolate/cinnamon adds a sweet crunch to the brioche like sweet bun. Enjoy your freshly baked Mexican Sweet Morning Buns (Pan de Huevo) with a cup of coffee, tea, or hot chocolate for a special treat this weekend.

The smell of Pan de Huevo baking in the oven can whisk me back to my childhood when growing up in Detroit. It was a special treat to visit the Mexican bakery on Bagley Street near my grandparents home. Stepping into the bakery the smell of freshly baked sweet breads filled the air. The bakery was lined with the tall white painted glass cabinets. Behind each door laid mounds of assorted of sweet bread, buns, rolls, and cookies. Each one begin me to taste them. My mom would get a plastic tray lined with parchment paper and tongs and would walk around gathering an assortment of baked goods for us to enjoy. I was in pure joy as I nibbled away on my piece of sweet bread or cookie as I sat in the back of the station wagon on the ride back home.

Can I use a mixer?

Yes, you can use a stand mixer or kneading machine for any of my yeasted dough recipes. For this recipe I recommend combining the milk, sugar, eggs, butter, instant yeast, vanilla, and half of the all purpose flour with the paddle attachment. Beating the ingredients together on 2nd speed until well combined. When you are ready to add the remaining all purpose flour and sea salt switch over the Hook attachment. Mix on 1st speed for 3 minutes or until the dough starts to come together, then turn the mixer to 2nd speed and knead for 8 to 10 minutes. The dough will be soft and sticky, but should be well developed elastic and strong at the end of the kneading process. Then continue with the recipe, fermenting the dough for an 1 hour before folding the first time. The goal of kneading by hand or machine is develop the gluten for strength and elasticity in the dough. I knead by hand in my videos to show those who don’t own a stand mixer you don’t need to have a machine in order to make yeasted doughs.

The dough so sticky!

Before you start my recipe for Pan de Huevo (Egg Bread). Know it is highly enriched with eggs, butter, and sugar. This makes for a dough that is very sticky when kneading and handling it. Don’t be deterred by how sticky the dough is through out the kneading. Keep a plastic dough scrape handy to help with kneading and moving the dough around. There is no need for extra flour at any point while making this recipe. The dough will become less sticky as you ferment, degas, and stretch it. You can use a little vegetable oil on the work surface and your hands if the dough is sticking to much while pre-shaping into individual buns.

As with all baking recipe I recommend you weigh the ingredients for the Pan de Huevo. Weighing ensures you have a consist dough each and every time. As a baker we are always striving to remove any variables from the process of baking.

The full instructional video for Pan de Huevo is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?” http://www.youtube.com/c/justonebiteplease/

  • Mixing Bowls
  • Measuring Cups & Spoons/Electric Bakers Scale
  • Wooden Spoon
  • Plastic Bowl Scrape
  • Metal Bench Scrape
  • Non-Stick Spray or Vegetable Oil
  • Plastic Wrap
  • Small Plate
  • ½-sheet Parchment Paper
  • 2 – ½-sheet Sheet Trays

Pan de Huevo

  • Measured Grams Ingredients
  • ¾ cup 170 g. Milk (whole, room temperature)
  • 4 each 4 each Eggs (large)
  • ½ cup ½ cup Granulated Sugar
  • ½ cup 113 g. Butter (unsalted, room temperature)
  • 1-½ tsp. 6 g. Instant Yeast
  • 2 tsp. 12 g. Vanilla Extract
  • 4 cups 567 g. All Purpose Flour
  • 1-½ tsp. 12 g, Sea Salt (fine)
  1. In the mixing bowl combine the milk, instant yeast, butter, sugar, eggs and half the flour. Beat with a wooden spoon until the mixture is smooth and looks like thick pancake batter. Add the remaining flour and salt. Stir until the ingredients are combined and the dough becomes a shaggy mass. The dough will be very sticky.
  2. Turn the dough out of the bowl onto the work surface. Knead the dough for 6 to 8 minutes. Using a plastic scrape to gather the dough from the work surface during the kneading.
  3. Place the dough in a bowl that has been sprayed lightly with non-stick spray. Cover the bowl and ferment the dough at room temperature for 1 hour.
  4. After 1 hour. Lightly coat the work surface with oil.
  5. Turn the dough out of the bowl and degas and fold the dough. (See video time stamp: 2:07 -2:15)
  6. Return the dough to the bowl and cover with plastic wrap.
  7. Ferment the dough at room temperature for 1 hour.

Pan de Huevo Topping

  • Measured Grams Ingredients
  • ½ cup 113 g. Butter (room temperature)
  • ½ cup 113 g. Granulated Sugar
  • 2 tsp. 2 tsp. Vanilla
  • ½ cup 80 g. Powder Sugar (icing sugar)
  • 1 cup 136 g. All Purpose Flour
  • Lemon
  • ¼ tsp. ¼ tsp. Turmeric Powder
  • 1 Tbsp. 1 Tbsp. Lemon Zest
  • Chocolate/Cinnamon
  • 2 Tbsp. 2 Tbsp. Cocoa Powder
  • ½ tsp. ½ tsp. Cinnamon
  • 1 tsp. 1 tsp. Vanilla
  1. In a mixing bowl combine the butter and sugar. Mix and beat with a rubber spatula until creamy
  2. Add the vanilla and cream together.
  3. Add the powder sugar and cream together until well blended.
  4. Add the flour and stir until the mixture looks crumbly.
  5. Scrape the mixture out onto the work surface and knead the mixture until the mixture holds together and is smooth.
  6. Form into a log 6-inches long. Divide the topping into 3 pieces. Leaving one piece plain wrap it in plastic wrap.
  7. To the second piece add the lemon zest and knead to combine. Form into a log and wrap in plastic wrap.
  8. To the third piece add the cocoa, cinnamon, and vanilla and knead to combine. Form into a log and wrap in plastic wrap.
  9. Set aside until need to top the buns.
  1. After the 2nd hour of fermentation. Lightly coat the work surface with oil.
  2. Turn the dough onto the work surface and degas and fold the dough. (See video time stamp: 5:05-5:20)
  3. Cover the dough with the bowl and rest the dough for 15 minutes.
  4. After 15 minutes, uncover the dough and divide it into 12 pieces each weighing about 95 grams.
  5. Pre-shape each piece of dough into a round. Keeping them in order as you pre-shape them.
  6. Re-shaped pieces of dough into a tight round, starting with the first dough you pre-shaped.
  7. Place the each round onto a parchment lined baking sheet. Evenly spacing each piece
  8. Lightly oil your hands and gently press each bun with your fingers to flatten it.
  9. Cover the buns with plastic wrap and let rest for 15 minutes.
  10. After 15 minutes, use a second sheet tray to gently press and flatten the buns out further. The buns are now ready to be topped.
  11. Using a bench knife, divide each topping logs into 4 pieces.
  12. Place the topping slices between two pieces of plastic wrap and flatten each piece into a disk using a small plate.
  13. Place the disk onto each piece of dough.
  14. With a sharp knife cut shell designs or crisscross on the top of each roll. I used a apple slicer tool to mark the chocolate/cinnamon buns.
  15. Cover with plastic and proof the Pan de Huevo for 1-½ hours at room tempeture.
  16. Pre-heat the oven to 350°F (176ºC) for at least 20 minutes before baking.
  17. Bake the fully proofed Pan de Huevo for 18-20 minutes or until lightly brown. Turning the pan halfway during the baking to bake the Pan de Huevo evenly.
  18. Remove from the baked Pan de Huevo from the oven and place on a cooling rack. Cool until just warm or room temperature before serving and eating with a nice cup of coffee, tea, or hot chocolate.
  19. Enjoy!

Note: Store the Pan de Huevo in a plastic bag for up to 3 days or freeze. Thaw to room temperature before eating.


  1. Place the ribs in a large pot with the cumin, achiote salt, pepper, and the water.
  2. Bring to a boil, reduce heat and simmer for about one hour. Place the garlic, onions and scallions in a blender with 1/4 cup of water and blend for about 1 minute. Add this mixture to the pot and cook for 40 minutes more.
  3. Add half of the cilantro, potatoes and carrots. Season with salt and pepper and cook for 25 to 30 minutes more or until the potatoes are tender.
  4. Sprinkle with chopped cilantro and serve warm.

Related Posts


What a wonderfully simple and comforting dish! Reminds me of Caldo de Res!

Great soup full of warmth, perfect for a super rainy day like we are having here today

Gosh, that broth looks so amazing. Wouldn’t be able to pass this up.

What a richly flavored soup!

looks wonderful and full of flavor so want to visit your country

I would love this for breakfast! That is a big meal though…I am trying to eat a bigger breakfast and les for lunch then less for dinner. What a great way to start your day!

Hangover breakfast? Wow, that would definitely take care of it. Do you just put a spoonful of aji right into your bowl?

Yes, It is fantastic,Chris!Try it!

Hola Erica, como se llama el corte de la costilla aqui en UK, como lo consigo en los supermercados, Brisket? – Gracias

Yes, I do
I live in South Florida and you can buy this ready-made at any bodegon supermarket
$5 I eat it for three times

In California they ask about $13 do better do it by myself

Ah, el levantamuertos tradicional colombiano. Le pasé la página a un amigo de Texas y estoy pendiente de que me cuente cómo le pareció.

Erica! thanks for making cooking easier, I make many Colombian dishes but sometimes can not find all the ingredients and what I love about your recipes is that you use the ingredients easier to get here in USA and the food is delicious. Today I cooked Caldo de costilla… Buenisimoo!!

Erica, I made this simple Colombian soup yesterday and it was so delicious. Just like my mom’s Caldo de costilla. I served with white rice and avocado. Perfect Colombian Food! Wonderful Colombian cuisine site!

Thank you so much for visiting and leaving a comment,everyone!

Hello, can you give me the recipe for the condiment on the side?

Caldo Costilla My favourite Colombian dish apart from…………………………..
Chuzos, San Cocho, Empanadas, Ajiaco, Tamales, Frioles, Chicharonnes, Arepas con queso, Chorizzo ( hecho en Carritos Restaurante Armenia!!)

Hi…. I leave in Sweden. Don’t know if I would be able to find ACHIOTE. What can I use instead?

Just skip it, its just for color

Two critical ingredients, white flavor rich potatoes and fresh one-day harvested cilantro, and of course, reeeeeaaally well and look boiled short ribs, the meat have to fall from the bone like butter.

I love your website and love this dish. It’s one of the favorite dishes of my colombian girlfriend.

Ya lo estoy haciendo para pasar guayabo del cuatro de julio!

I can never leave anything alone! I made this recipe as written the first time and my family LOVED it. However, I thought that there was a little tweaking that could be done. I replaced the achiote with saffron. I added one ribbed and seeded Jalopeno and 2 Tbsp puréed lemon grass to the purée. I replaced half of the cilantro with a thin sliced Italian Parsley. I used Ukon Gold scrubbed unpeeled potatoes and scrubbed unpeeled carrots. The results were nothing short of wonderful. I know that I bastardized a classic recipe but the results were well worth the extra effort. Please try my alterations AFTER you have tried the original recipe. My changes only alter the flavor slightly but they make a world of difference. Thank you for taking the time to read my post.

Then is not really “Colombian caldo de costilla”, but you variations of this Caldo de Costilla sound great .

I have been looking for this recipe forever, it’s my daughter’s favorite and there Lita makes it every time she visits from Bogota. Thanks!

Thank heaps for this wonderful recipe! I’m a Venezuelan girl living in Australian and my partner is Colombian, whenever he misses home I whip out your website for some comfort food, I love how thorough you are with all your recipes!

Hi Erica,
Have you tried it in the instapot? For how long should I cook it for?
Thank you

No, I am going to buy one to make my recipes.

I’m going to try it today, but let us know how long you do it for.

Did you make it in the Instant Pot yet? How long did you cook it? My son-in-law is from Bogota and I want to make this for him for Christmas brunch. I would like to use my Instant Pot too.
Thank you!

Thank you for the recipe. Question: when do you add the other half of potatoes?

She meant that you add half the cilantro, reserving half for garnish, but you add all the potatoes and carrots at the same time.

My husband is from Bogota and I can always count on your recipes when he is feeling a bit homesick (we live in NY). I made this today in an electric pressure cooker similar to an InstaPot. I just used the machine’s settings and cooked the ribs, cumin, achiote, salt, pepper, and water (beef broth substituted) on the stew setting for 20 mins, then I added the remaining ingredients and used the soup setting for an additional 20 minutes. My husband is all about the broth and doesn’t care about the meat, so I used only 1 lbs. and used some beef broth in place of the water. He preferred his served with white rice and no ahi, but then he dumps in hot sauce. I made the aji for myself because it has more flavor than hot sauce if you ask me.

Recipe: Gabriela Cámara's Tacos de Huevo (Soft-Boiled Egg Tacos)

Recipes and photos from "My Mexico City Kitchen" by Gabriela Camara.

Marcus Nilsson / Lorena Jones Books

Gabriela Cámara&rsquos Tacos de Huevo (Soft-Boiled Egg Tacos)

At Tacos Cala, Gabriela Cámara and her staff make a big batch of soft-boiled eggs right before lunch. They peel them and keep them in the same pot of hot water they&rsquore boiled in so that they&rsquore still warm, for up to 2 hours, for serving on tacos. You can do the same if you&rsquore making the tacos, adapted from her book &ldquoMy Mexico City Kitchen&rdquo (Lorena Jones Books) for a brunch. The soft-boiled yolk merges with the salsa, forming a rich and tangy sauce that seeps down into the rice and beans. You can make the Soupy Beans up to 1 week in advance, stored in their cooking liquid, and heat them up the day of.

Serves 4 to 6

2 cups (360g) dried beans, rinsed thoroughly and checked for debris

1 garlic clove

1 sprig epazote or 1 avocado leaf (or 1 tablespoon dried oregano or marjoram)

8 to 12 eggs, at room temperature

2 tablespoons olive oil

1 garlic clove

2 cups (400g) long-grain white rice

1 whole sprig cilantro

1 teaspoon sea salt, plus more as needed

8 to 12 corn tortillas

Maldon sea salt or another finishing salt

1 or 2 of your favorite salsas

To make the Soupy Beans:
Place the beans in a medium pot with room to expand and cover with about 4 inches of water. Add the garlic and the epazote.

Bring to a boil, then immediately decrease the heat to maintain a low simmer and cover. After 30 minutes, stir and add more water if needed to maintain 2 to 3 inches over the top of the beans. Cover and let simmer for another 15 minutes, then taste a bean for doneness. The beans probably will not be finished yet, but at this point, you should start checking them every 10 minutes, stirring gently each time and adding more water if needed. Cook until the beans are just a bit softer than you think they should be but still whole, with their skins intact. Season with salt.

To make the eggs: Bring a pot of water to a boil and then add the eggs, one at a time, gently lowering them into the water with a spoon. Boil for 1 minute, then cover, turn off the stove and let them sit in the hot water for 7 minutes more.

Meanwhile, prepare a big bowl of ice water. Reserving the hot water in its pot, transfer the eggs to the ice water with a slotted spoon for 1 minute. This keeps the shells from sticking. Peel the eggs and place them back in the hot water until ready to serve, up to 2 hours.

To make the rice: Add the oil to a medium heavy-bottom saucepan. Add the garlic and rice and turn the heat to medium-high. Fry, stirring constantly, until each grain of rice is opaque.

Add 2 cups water, the cilantro and salt and bring to a boil. Decrease the heat to maintain a simmer, cover and cook without stirring for 15 minutes. Taste a few grains. They should be tender but not mushy, separate and distinct. If needed, cook for 3 to 5 minutes longer. Taste and add more salt if needed. Remove the garlic and cilantro before serving.

To serve: Spread a generous 1 tablespoon of rice across a tortilla, patting it down and leaving a border of 3&frasl8 inch at the edge. Top with 1 tablespoon of beans, strained from their cooking broth. Slice a soft-boiled egg in half lengthwise and place both halves cut-side up over the beans. Finish with a pinch of salt and fold the tortilla to close.

Repeat to fill the remaining tortillas. Pass the salsa at the table for people to spoon into their own tacos. Minimalism at its most delicious.

Huevo a la Mexicana is an egg dish served throughout Mexico for breakfast in homes and restaurants. Any dish in Mexico that has “a la Mexicana” in the name will always be prepared with tomato, onion, and serrano chile just as this one is.

The name of this dish roughly translates as “Mexican style egg.” It is delicious, inexpensive, healthy, and simple to prepare. We make it at least once a week. Give it a try!

Huevo a la Mexicana a Classic Mexican Breakfast

Refried beans are typically served on the side. Black beans or pinto beans are good options. Although not in the photo, you should have two or three warm corn tortillas for each person.

This is an especially good dish if you happened to have a few too many tequilas or cervezas the night before. It will pick you right up. Actually, any dish with chile in it is a good pick-me-up when you have a hangover, but, that is an explanation for another post. :)

How to Make

Start by gathering all of the ingredients. The ingredients shown will make two generous servings. If you cook Mexican food frequently will already have the ingredients on hand.

Serrano chiles are normally used to prepare this dish but you can substitute jalapeño chiles which are milder and get great results. Cilantro and garlic are regional variations in this recipe.

  • 4 eggs
  • 2 plum tomatoes (Roma)
  • ¼ white onion
  • 1 serrano pepper
  • 1 clove garlic
  • 1 sprig cilantro
  • ½ tsp. salt plus to taste

Chop the Vegetables

Chop the onion, tomato, serrano chile, garlic, and cilantro.

Start by Adding the Onions to a Medium Hot Pan With 1 Tbsp of Oil

Heat a non-stick pan to medium. Add the cooking oil and then add the onion. Cook for 1 minute. Stir the mixture each time you add an ingredient.

Add the Garlic and Sauté with the Onions

Add the garlic and cook for 1 minute.

Add the Serrano Chile

Sauté the Serrano Chile with the Onion and Garlic for 1 Minute

Add the Tomatoes

Cook the Tomatoes for 2 Minutes

Add the Cilantro

Crack 4 Eggs into a Bowl and Season with Salt

Crack four large eggs into a bowl and season with a pinch of salt.

Beat the Eggs with a Fork

Beat the eggs lightly with a fork.

Pour the Beaten Eggs into the Pan

Pour the beaten eggs into your pan with the vegetables.

Allow the Eggs to Set Lightly

Allow the eggs to set lightly which will take about two minutes.

Gently Stir the Eggs Until Just Cooked

After the eggs are lightly set, stir the eggs gently until they are just cooked through. Be careful not to let the vegetables or eggs brown which really detracts from the dish.

How to Serve

Serve the eggs immediately with some refried beans and warm corn tortillas. Many people like to add a few spoonfuls of salsa to their eggs. This Mexican salsa complements the dish very well.

Let us know if you have any questions about how to prepare this recipe. You can contact us here.

Street Taco Mini Quiches-Bollos de Huevos

This is my latest version of the egg cups that I keep on hand in the freezer for busy days, for early morning hike departures and for sustenance on road trips. Why street taco? Well, I would just call them taco egg cups but the fact that they have no tomatoes that they are more like the authentic street tacos you find at the taqueria or street vendor. ¡Qué delicioso!

I first made these right before I headed up to my North Coast Trail attempt and all I got was a picture of me eating them in the car while I waited for the ferry out of Vancouver to the island. I also ate them before getting on the water taxi to start my backpacking trip, but I’m not going to blame the outcome of the hike on these scrumptious bollos de huevos.

#spinach #cilantro #bacon #eggs # greenolives #onion #seasalt

#espinaca #cilantro #tocino #huevos #olivasverdes #cebollo #saldelmar

So, just like my other handheld breakfasts like Basil Sausage Egg Muffins and Superfood Breakfast Egg Cups , you want about 5 cups of goodies and 8 eggs, add some sea salt and fill your paper lined muffin tins (or grease with your favorite oil). Bake them in the oven 25-30 minutes or until the center doesn’t wiggle.

I really wanted to call these tortillas (in Spain, tortillas are quiches or omelettes, not a round, flat bread). But alas, unlike the tortilla espanola, mine does not have potatoes. Maybe I’ll try an sweet potato version next time. ¡Me encantan las papas dulces!

If you are going to freeze them, take them out of the liners first. It makes it much easier to reheat if you aren’t picking tiny pieces of paper out of your egg. Just sayin’.

For more paleo recipe ideas, head over to my Hiking and Backpacking Recipe index and get cooking!

Thank you so much for stopping by Must Hike Must Eat!

If you need some healthy eating inspiration start here.

Need some eating out suggestions when friends want to stop after a hike? I have a Pacific Northwest Eating Guide here.

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If you have a question you don’t want to post in the comments, you can ask them here:

  • 2 teaspoons olive oil
  • ½ cup chopped red onion (1 medium)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can no-salt-added pinto beans, drained
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon cayenne pepper
  • ½ cup water
  • Nonstick cooking spray
  • 3 eggs
  • 9 egg whites
  • 8 6-inch corn tortillas, warmed (see Tips)
  • ½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
  • ½ cup refrigerated pico de gallo

In a 10-inch nonstick skillet heat oil over medium. Add onion cook about 4 minutes or until softened. Add garlic cook 30 seconds more. Remove from heat. Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture mash with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet keep warm.

Rinse and dry the skillet coat with cooking spray. Heat skillet over medium. In a large bowl whisk together eggs and egg whites. Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist.

To serve, spread bean mixture on warmed tortillas top with cooked eggs. Sprinkle with cheese. Fold in half. Top with pico de gallo.

Tips: To warm tortillas, place tortillas between paper towels. Microwave on high 20 to 40 seconds. Or preheat oven to 350 degrees F. Wrap tortillas in foil. Bake for 10 minutes.

We are a family-owned taqueria that broke ground in the 1985, which became a trendsetter with its bright color schemes. While streeing away from bright color palettes during the remodel, the food continues to drive them back. We truly use traditional recipes, passed down throughout generations. We strive for every bite to taste just as great as the first.


con salsa, cebolla y cilantro

Pastor / Carnitas / Cabeza
Tripa / Lengua / Asada / Pollo



Pastor / Carnitas
Cabeza / Tripa / Pollo
Lengua / Asada
Frijole C. Queso ($3.00)
Chile Verde / Camaron ($8.50)
Machaca ($6.89)
Chorizo C. Huevo ($6.89)
Jamon C. Huevo ($6.89)


Pastor / Carnitas / Cabeza
Tripa / Pollo / Lengua / Asada
JAMON ($5.00)



Pastor / Carnitas / Cabeza
Tripa / Pollo / Lengua / Asada
Frijole C. Queso ($2.25)
Ceviche / Camaron ($6.75)
Mixto ($7)

Condiments and Garnishes

With the meat being very fatty, a vinegary hot sauce is a good pairing. The acid offsets the fattiness of the meat and enhances the flavor.

Since birria tacos are originally from Jalisco State in Mexico, we like to use either Valentina or Cholula hot sauces, both produced in Jalisco. They are both vinegar-based, so they pair nicely.

To top it all off, we like to have plenty of chopped cilantro, lime wedges, and finely diced white onion on the side. These add a much-needed freshness that balances out the fattiness of the meat.