Saturday and Sunday only
The weekend pot
Menudo by the gallon. Carnitas and barbacoa by the pound. This is the food our families cook on the weekend, and we make it the same way, in the same kitchen, every Saturday and Sunday.
By the pound and by the gallon
What we put on this weekend
Take it home by weight, feed everybody, and skip cooking for a day. Prices are from the wall menu at the restaurant and can change. Cash only.
Call in the morning if you want a gallon held back for you. Weekends move fast and when the pot is gone, it is gone until next Saturday.
If you have never had it.
What is menudo?
A slow-simmered soup of beef tripe in a red chile broth, cooked for hours until it turns rich and deep. In Mexico it is a weekend dish and a morning dish, shared out of a big pot with family, and it has a long reputation as the thing you eat the morning after a late night.
It comes with the sides you add yourself: onion, cilantro, oregano, lime and chile. We sell it by the half gallon and by the gallon so you can take the whole pot home.
See the full menu
Sold by weight.
Carnitas and barbacoa
Carnitas is pork, cooked low and slow until it pulls apart and the edges go crisp. Jalisco and Michoacán style, the way it is meant to be.
Barbacoa is beef, steamed slow until it falls off the bone, deep and savory and ready for a tortilla.
Buy either one by the pound, take home a stack of tortillas with it, and let everybody build their own.
Nopales too, by the pound, cleaned and ready to cook.
☎ Call to check what is readyThe other thing nobody knows
We open at 7 in the morning
Every day, not just the weekend. Chilaquiles, huevos rancheros, huevos a la mexicana, chorizo and egg, lengua in salsa verde. A full Mexican breakfast in Racine at seven in the morning, seven days a week.