The TROMPO Tacos Menu

Guajillo and achiote marinated pork, 48 hours in the adobo, charred pineapple, white onion, cilantro.

Griddled crispy-cheese tortilla, al pastor on top, avocado salsa. Half taco, half tostada, fully gone in four bites.

Flour tortilla, Oaxaca cheese blistered on the comal, packed with carved al pastor and grilled onion.

Six tacos worth of carved pastor, charro beans, arroz rojo, grilled pineapple, stack of fresh tortillas. Build your own.

Telera roll, refried black beans, carved pastor, avocado, pickled jalapeno, crema.

Skirt steak hit hard on the flat top. Lime, sal, salsa verde. The char is the point.

Chicken thighs marinated overnight in chile negro and Mexican oregano. Crisp-edged, never dry.

Brisket slow-rendered in its own fat until it collapses. A Mexico City classic.

Braised beef tongue, butter-soft, finished on the plancha with salsa macha.

Asada plus longaniza on one tortilla. The taquero's taco.

Squash, corn, charred poblano and black bean in our pastor adobo. Not a consolation prize.

Braised birria, Oaxaca cheese, griddled until it crackles. Consome on the side for dipping.

Three quesabirria plus a large consome. The order that made us Instagram-famous against our will.

Two tortillas, cheese and your choice of meat pressed between, avocado and crema on top.

Late-night special: noodles in hot birria consome with shredded beef, onion, cilantro, lime.

A pound and a half of any two meats, 16 tortillas, salsa bar, onion, cilantro, limes, grilled pineapple.

Three pounds across up to three meats, 32 tortillas, the full salsa bar, esquites for the table.

Two and a half pounds of carved pastor, nothing else. You know who you are.

Off-the-cob street corn, mayo, cotija, chile, lime.

Chips fried from yesterday's tortillas. Guac smashed to order.

Pinto beans stewed with bacon and chorizo.

Tomato rice the way the abuelas make it.

Four 4 oz cups: roja, verde, macha, habanero-pineapple. Free at the salsa bar with any order.

Horchata, jamaica, or pineapple. Made every morning, gone by close.

Glass bottle, cane sugar.

Cold enough to hurt.

Cinnamon and piloncillo coffee, served hot.

Fried to order, cinnamon sugar, chocolate for dipping.

Burnt-caramel top, custard that barely holds together. On purpose.

Toasted concha, vanilla ice cream, cajeta drizzle. Share it or don't.