Tacos

Who orders this

Tacos are the fastest way to eat at the counter and the first thing most first-time visitors order. The menu board lists a taco section and a specialty taco section, so you can keep it simple with one meat or mix a few.

If you are ordering for a table, tacos are easy to split: every taco is built individually, so each person can choose a different meat and finish.

Tacos also work as the base of a larger order. A taco dinner turns three tacos into a full plate with rice, beans, and guacamole, and tacos pair naturally with elote or a side of guacamole and chips when you want more on the table.

What the menu says

The overhead board lists tacos by meat and finish. 'Mexican style' means cilantro and onion on the meat; 'American style' means lettuce, tomato, sour cream, and cheese. The specialty taco section adds dressed-up versions with ingredients like avocado, and the breakfast taco section runs chorizo and egg.

Hard shells are available alongside soft corn and flour tortillas. The fajita dinner note on the same board confirms the kitchen works with both corn and flour tortillas.

At the counter

Decide your shell, your meat, and your style before you reach the register. Tell the counter how many tacos you want and whether any are hard shell.

If you are hungry, the taco dinner comes with three tacos of your choice plus rice, beans, and guacamole. Order that instead of three a la carte tacos when you want the full plate.

Outcomes and next steps

Your tacos are built after you order and called by number at the counter. Save the numbered receipt so pickup is quick.

Specify the shell, meat, and style up front so every taco comes out the way you want.

If you are new, order one Mexican style and one American style with the same meat side by side; that one comparison teaches the menu's two finishes faster than any description.