La Pasadita Menu

Grilled steak burrito filled with seasoned beef, shredded lettuce, diced tomatoes, and melted cheese.

Grilled chicken wrapped in a flour tortilla with rice, beans, cheese, and fresh vegetables

Pork marinated in tradition al spices, options with pineapple or regular, wrapped in a soft tortilla.

Chorizo, typically paired with rice, beans, and cheese, wrapped in a flour tortilla. Often includes onions and cilantro for added flavor.

Beef tongue, typically includes rice, beans, onions, cilantro, and a blend of Mexican salsas, wrapped in a soft flour tortilla.

Barbacoa, typically includes rice, beans, onions, and cilantro, wrapped in a flour tortilla.

Chicharrón burrito typically includes fried pork rinds, often simmered in a flavorful green or red salsa, wrapped with beans, rice, and cheese in a soft flour tortilla.

Tripa, typically accompani ed by rice, beans, onions, and cilantro, wrapped in a flour tortilla.

Wrapped in a flour tortilla, this burrito is filled with a variety of vegetable s, beans, cheese, and sour cream.

Chilaquil es with choice of asada, barbacoa, carnitas, and more. Served with salsa roja or salsa verde.

Tradition al Mexican breakfast dish with ranch-sty le eggs, salsa, and tortillas.

Scrambled eggs mixed with diced ham, a classic combinati on often served in tradition al Mexican breakfast s.

Scrambled eggs with chorizo, served with beans, fried plantains, cheese, cream, and two tortillas.

Scrambled eggs with onions, tomatoes, and jalapeño peppers, reflecting tradition al Mexican flavors.

A breakfast burrito tradition ally wrapped in a flour tortilla, filled with a customiza ble combinati on of eggs, cheese, and beans, along with a selection of meats and vegetable s.

Scrambled eggs, typically served with chorizo, refried beans, fried plantains, cheese, cream, and two tortillas.

Fried tortilla chips simmered in salsa, typically topped with cheese, sour cream, and onions.

Rice, available in medium tray, regular cup.

Tortillas available in flour, corn or extra per taco.

Beans served as a side. Options include a large cup, big order, or regular cup.

Fresh diced tomatoes, onions, cilantro, and lime. Available in chiquito, vaso grande, or regular sizes.

Salsa options include cilantro, onion, cilantro & onion mix, large or small sizes, regular, and chili salsa variation s.

Specify the type of meat to add an additional portion to your dish.

A smooth and rich Mexican-s tyle sour cream, typically used to add a creamy texture to dishes.

Creamy melted cheese available for burritos, tacos, or tortas.

Orden de jalapeños typically includes a serving of jalapeños, which can be presented in various preparati ons such as fresh, pickled, or grilled to enhance their natural spice.

Fresh, ripe avocado. Options: whole, for burrito/t orta, or for taco.

Double the tortillas for each taco, typically includes a choice between corn or flour tortillas, enhancing the base of your taco experienc e.

Enchilada platter with choice of barbacoa, carne asada, lengua, pastor, pollo, queso, or tripa. Served with either salsa roja or salsa verde.

Tender shredded barbacoa beef with seasoned rice and refried beans.

Juicy grilled beef chunks paired with seasoned rice, garnished with mixed vegetable s.

Taco platter with choice of meat: asada, barbacoa, carnitas, chicharon, chorizo, lengua/tr ipa, pastor, pollo. Regular and harina/fl our tortillas available.

Plato - Costilla with choice of salsa roja or verde.

Tender pork cracklings in green sauce, served with Mexican rice and refried beans

Thinly sliced pork, marinated in tradition al spices and grilled, typically includes onions, cilantro, and fresh pineapple. Served with rice and beans.

Chile relleno, choice of only or with sides.

Beef and beef bones simmered with cabbage, potatoes, corn, chayote or squash, and carrots in a lightly seasoned broth.

Beef tongue typically prepared with tradition al Mexican spices, often accompani ed by a rich, savory sauce.

Beef tripe, typically accompani ed by rice, beans, and tortillas, often garnished with chopped onions and cilantro.

Thinly sliced, breaded, and fried, served with rice, beans, and a side of salad. Tortillas accompany the dish.

Slow-roas ted pork typically accompani ed by rice, beans, and tortillas, garnished with fresh pico de guacamole and de gallo.

Grilled chicken breast served with a side of steamed vegetable s.

Asada available in 1 lb. or 1/2 lb. options.

Marinated pork, served by the pound or half pound, tradition ally seasoned.

Slow-cook ed pork carnitas available in 1 lb. or 1/2 lb. portions.

Mexican chorizo available in 1 lb. or 1/2 lb. options.

Pork rinds in green sauce.

Asada quesadilla filled with grilled steak. Choice of harina or maíz tortilla.

Grilled chicken, choice of harina or maíz tortilla, melted cheese, served with salsa and sour cream.

Quesadilla filled with marinated pork and optional pineapple. Choose from flour, corn, or pineapple tortilla.

Quesadilla with choice of harina or maíz tortilla.

Barbacoa- filled quesadill a, options of harina or maíz tortilla.

Filled with savory carnitas; choice of harina (flour) or maíz (corn) tortilla.

Soft tortilla filled with tender lengua. Choose from harina (flour) or maíz (corn) tortilla.

Tripe-fil led quesadill a, choice of harina or maíz tortilla.

Chicharron quesadilla with choice of harina (flour) or maíz (corn) tortilla.

Chorizo-f illed quesadilla with choice of harina or maíz tortilla.

Golden-br own fried cheese block with a crisp exterior and soft interior, served with a side of green dipping sauce.

Grilled steak atop a thick corn tortilla, complemen ted by refried beans, lettuce, tomato, cheese, and sour cream.

Sope filled with marinated pork, options include with or without pineapple.

Handmade thick corn tortilla topped with refried beans, shredded chicken, lettuce, tomato, sour cream, and cheese.

Handmade thick corn tortilla, topped with refried beans, slow-cook ed pork carnitas, lettuce, sour cream, and cheese.

A thick, handmade corn tortilla forms the base of this sope, generously topped with tender barbacoa, refried beans, and finished with lettuce, tomatoes, cheese, and a dollop of sour cream.

Fried masa base topped with refried beans, chicharrón (fried pork belly skin), lettuce, cheese, sour cream, and avocado.

A handmade corn sope topped with spicy chorizo, refried beans, lettuce, sour cream, and cheese, often garnished with avocado and tomato.

Handmade corn sope filled with tripa (cow intestine s), typically includes beans, lettuce, sour cream, cheese, and a touch of avocado for a complete flavor experienc e.

Handmade corn sope topped with braised beef tongue, refried beans, lettuce, tomatoes, and finished with a dollop of sour cream and sprinkled cheese.

Asada taco with choice of harina or maíz tortilla, filled with seasoned beef.

Tacos al Pastor: Sliced pork, variations include flour or corn tortillas, with or without pineapple. Option choices neatly cater to personal tastes

Slow-cook ed, shredded beef in choice of harina or maíz tortilla, served with cilantro and diced onions.

Carnitas taco with choice of harina (flour) or maíz (corn) tortilla.

Pollo taco offered with choice of harina (flour) or maíz (corn) tortilla.

Beef tongue tacos, choice of harina or maíz tortilla.

Pork rinds in green sauce.

Chorizo served in your choice of harina or maíz tortilla.

Beef tripe tacos, choice of harina or maíz tortilla.

Served on tradition al Mexican bread, this torta is filled with grilled asada steak, typically includes beans, lettuce, tomato, avocado, and mayonnais e.

Mexican torta filled with pastor, options include with or without pineapple.

Breaded steak on a fresh bun, typically includes refried beans, lettuce, tomato, mayonnais e, avocado, and cheese.

Carnitas served on a toasted bun, typically includes refried beans, lettuce, tomato, onion, avocado, and a blend of Mexican cheeses.

Grilled chicken torta with shredded lettuce, sliced tomatoes, and a spread of refried beans on a toasted roll.

Ham and cheese torta typically includes mayonnais e, lettuce, tomato, onion, avocado, and jalapeños on a toasted Mexican bread.

Telera bread filled with chorizo, typically includes beans, lettuce, tomato, onion, avocado, mayonnais e, and cheese.

Beef tongue served on a telera roll with refried beans, lettuce, tomato, avocado, mayonnais e, and cheese.

Beef tripe served on a Mexican telera roll, typically includes mayonnais e, lettuce, tomato, avocado, and a spread of beans.

Tender barbacoa nestled in a freshly baked roll, typically includes refried beans, creamy mayonnais e, crisp lettuce, ripe tomato, and smooth avocado, accented with cilantro.

Crispy tortilla topped with grilled steak, shredded lettuce, diced tomatoes, avocado slices, and crumbled cheese.

Crispy corn tortilla layered with shredded chicken, refried beans, lettuce, and topped with a blend of Mexican cheeses and sour cream.

Crispy tostada topped with marinated pastor pork, choices include piña/pine apple for a sweet twist or the classic regular serving.

Crispy corn tortilla layered with tender shredded pork, refried beans, lettuce, and cotija cheese, garnished with tomato, sour cream, and avocado slices.

Crispy corn tortilla topped with spicy chorizo, refried beans, lettuce, sour cream, and cotija cheese.

Crispy corn tortilla topped with slow-cook ed barbacoa, typically includes refried beans, lettuce, tomatoes, cheese, and a dollop of sour cream.

Crispy corn tortilla topped with tender beef tongue, typically includes refried beans, lettuce, tomato, avocado, sour cream, and Mexican cheese.

Crispy fried corn tortilla topped with tripe, typically includes lettuce, refried beans, avocado, sour cream, cheese, and tomatoes.

Velvety three-milk cake, soaked and sweetened for a decadent dessert experienc e.

Smooth, caramel-t opped custard, a classic delight.

Salsa chile typically includes a blend of chiles and other ingredien ts, often roasted or raw, finely chopped or blended, to create a spicy and tangy sauce.