About Mateos Tacos

Pork shoulder marinated in dried chiles + pineapple, roasted on a vertical spit (trompo). Carved fresh.

+ cilantro · onion · piña · lime · salsa verde

Grilled marinated steak. Charred edges, tender middle. The diplomat — never offends.

+ cilantro · onion · lime · salsa

Marinated grilled chicken — adobo, citrus, achiote. Smoky, slightly sweet.

+ cilantro · onion · lime · salsa verde

Pork slow-braised in lard until shreddy with crispy bits. Michoacán style.

+ cilantro · onion · lime · salsa verde

Spiced pork sausage, paprika-bright. Slightly greasy in the best way.

+ cilantro · onion · lime

Beef or goat stewed in dried-chile broth. Often with consomé for dipping.

+ consomé · onion · cilantro · lime

Beef brains. Soft, custardy, mild. Actually delicious — try it once.

+ cilantro · onion · lime · salsa verde

Slow-cooked beef head — cheek, jaw, sometimes tongue. Tender, gelatinous, rich.

+ cilantro · onion · lime · salsa

Pork stomach, simmered then crisped on the plancha. Texture standout.

+ cilantro · onion · lime · salsa verde

Crispy beef intestines. Long-cooked, then plancha-griddled until crunchy.

+ cilantro · onion · lime · salsa

Tomatillo + jalapeño + cilantro + garlic. Bright, tangy, fresh. The default for a reason.

Tomatillos blistered on the comal with serrano + garlic. Smokier and sweeter than raw verde.

Dried chiles + tomato + garlic. Earthy and warm. Heat depends on the chile.

Toasted dried chiles, peanuts, and garlic in oil. Crunchy, smoky, addictive.

Habanero + lime + onion. Fruity heat that builds. Use with caution.

Smoked-dried jalapeños in adobo. Smoky, sweet, mid-heat. Pairs with everything.

Fresh tomato, white onion, cilantro, lime, jalapeño. Crunchy and clean.

Pasilla chiles + tequila or pulque. Complex, layered, special-occasion salsa.

Avocado, lime, cilantro, onion. Mild and creamy. Goes with anything.