In God We Trust
est.1997
Updated September 04, 2022
Al Pastor
(in Mexican cuisine) denoting a dish made with thinly sliced pork that has been seasoned with chili peppers and pineapple and roasted on a vertical spit. (in Mexican cuisine) thinly sliced pork that has been seasoned with chili peppers and pineapple and roasted on a vertical spit.
Barbacoa de Res is a Mexican food favorite made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. Serve with tortillas and lime. Barbacoa de Res, or Beef Barbacoa, is a Mexican food favorite usually made on holidays and special occasions
Carne Asada
(in Mexican cuisine) beef that has been marinated and grilled, typically served sliced in thin strips as a main course or as a filling in tacos, burritos, etc.
Carnitas
(in Mexican cuisine) braised or roasted pork served shredded in small pieces, often as a filling in tacos, burritos, etc.
"the carnitas had a great grilled flavor that melted in your mouth"
Chorizo
: a seasoned, coarsely ground, pork sausage
a: a spicy or sweet ground pork sausage that is seasoned especially with smoked paprika, is used chiefly in Spanish cooking, and is typically sold dried and cured in casings
b: a spicy ground pork sausage that is seasoned with chili powder and other spices (such as cumin or garlic), is used chiefly in Mexican cooking, and is typically sold uncooked either loose or in casings
Pollo
chicken (as used in the names of Italian, Spanish, or Mexican cuisine).
"pollo andaluza, a sweet dish consisting of boneless chicken sautéed in white wine and butter"
Suadero,
in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg. Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is fried and used as a taco filling. Suadero, also known as matambre, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,[1] a sort of flank steak. In Mexico is very usual to use pork instead.
Lengua: Tongue
Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce.
Al Pastor
(in Mexican cuisine) denoting a dish made with thinly sliced pork that has been seasoned with chili peppers and pineapple and roasted on a vertical spit. (in Mexican cuisine) thinly sliced pork that has been seasoned with chili peppers and pineapple and roasted on a vertical spit.
Barbacoa de Res is a Mexican food favorite made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. Serve with tortillas and lime. Barbacoa de Res, or Beef Barbacoa, is a Mexican food favorite usually made on holidays and special occasions
Carne Asada
(in Mexican cuisine) beef that has been marinated and grilled, typically served sliced in thin strips as a main course or as a filling in tacos, burritos, etc.
Carnitas
(in Mexican cuisine) braised or roasted pork served shredded in small pieces, often as a filling in tacos, burritos, etc.
"the carnitas had a great grilled flavor that melted in your mouth"
Chorizo
: a seasoned, coarsely ground, pork sausage
a: a spicy or sweet ground pork sausage that is seasoned especially with smoked paprika, is used chiefly in Spanish cooking, and is typically sold dried and cured in casings
b: a spicy ground pork sausage that is seasoned with chili powder and other spices (such as cumin or garlic), is used chiefly in Mexican cooking, and is typically sold uncooked either loose or in casings
Pollo
chicken (as used in the names of Italian, Spanish, or Mexican cuisine).
"pollo andaluza, a sweet dish consisting of boneless chicken sautéed in white wine and butter"
Suadero,
in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg. Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is fried and used as a taco filling. Suadero, also known as matambre, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,[1] a sort of flank steak. In Mexico is very usual to use pork instead.
Lengua: Tongue
Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce.
Tacos No. 1 Menu
Tacos No. 1 (fb)
https://bransontacotruck.com
