Portland Taco Week 2026

A queso taco with longaniza and asada and avocado. It is called the betos campechano taco.

With juicy marinated chicken, sweet & tangy mango slaw, fresh cilantro, and a burst of citrusy, smoky flavor in every bite.

With pineapple kimchi salsa. The pork tenderloin is marinated in a slurry of toasted chiles, achiote paste, garlic, pineapple and spices then grilled. The meat is stuffed into our handmade “taco-shaped” boa bun and topped with a pineapple kimchi serrano chile slaw

Features a slow roasted carrot with honey glaze, served atop a bed of broccoli & apple slaw tossed in a peanut and coconut milk sauce. Our taco shell is made with our cheddar signature treat dough!

A bold twist on a classic favorite. Seasoned ground ostrich meat blended with savory taco spices, layered with a rich three-cheese mix, and crispy tortilla crunch, all wrapped in a golden eggroll shell. Served with a flavorful dipping sauce for the perfect finish.

Featuring tender, marbled steak grilled to perfection, thinly sliced and nestled into warm tortillas. Each bite is rich and juicy, with a deep, beefy flavor complemented by fresh toppings.

Flour tortilla, blackened shrimp, tangy coleslaw, avocado sour cream. Garnished with queso fresco, cilantro and pickled jalapenos

A home made pastor and birria beef.

Slow-cooked lion’s mane / blue oyster mushrooms simmered in a rich chile consommé with garlic, onion, and warm mexican spices. Stuffed into locally made corn tortillas with melted mozzarella cheese, fresh cilantro, diced onion, and a squeeze of lime. Served with a side of our savory birria broth for dipping.

Crispy fried chicken strips tossed in general tso sauce, asian slaw, sesame seeds, sambal aioli and green onions.

With chicken tinga, cotija cheese, pickled onion, & cilantro served with avocado crema and habanero salsa.

Two tacos filled with ground beef simmered with onions and tomatoes, topped with house-made guacamole, cabbage, and cotija cheese — one finished with salsa verde, the other with salsa roja.

Putacos are here the taco had its moment… now it’s the pupusa’s turn. Our famous cheese pupusas folded taco-style and loaded with your choice of juicy carne asada, delicious crispy pork, or fresh veggie goodness. Vegan options available too because everybody deserves happiness. Then we top it all off with our smoky charred molcajete salsa that brings the perfect amount of fire, flavor, and drama.crispy. Cheesy. Saucy. Messy in the best way possible.

With green chili nacho cheese sauce, pickled jalapeno, pickled onion and cilantro on three sisters blue corn tortilla

Putacos are here the taco had its moment… now it’s the pupusa’s turn. Our famous cheese pupusas folded taco-style and loaded with your choice of juicy carne asada, delicious crispy pork, or fresh veggie goodness. Vegan options available too because everybody deserves happiness. Then we top it all off with our smoky charred molcajete salsa that brings the perfect amount of fire, flavor, and drama.crispy. Cheesy. Saucy. Messy in the best way possible.

Chopped brisket chimichurri street taco - served on a flour tortilla topped with perfectly seasoned chopped brisket, fresh onions, and house made chimichurri sauce.

Thai-inspired taco with crispy tofu, pickled veggies, fresh cabbage, and our house-made sauce wrapped in a warm tortilla.

Chicharron, en salsa verde, cilantro, onion, queso fresco on flour tortilla..

Served on a warm flour tortilla shell, seasoned chicken, fresh lettuce, tomatoes, and creamy garlic sauce.

Pollo en mole- tender chicken simmered in traditional oaxacan mole.

Lemongrass carnitas, pickled carrots and daikon, fresh jalapeño, cilantro.

Kayo's spicy mala taco with grilled pork or tofu, diced thai chilis, pickled ginger, and creamy mala aioli.

Pork adobo taco.

A fusion twist dish that transports the taqueria to southeast asia with this take on the well-known famous dish called pad kaprao. An iconic thai stir-fry dish featuring minced chicken stir-fried with basil, garlic, and chilies on street tortillas. It’s basically a taco filling in disguise

Porkbelly bbq taco. Smoked porkbelly deep fried in lard and tossed in classic honey barbecue sauce. Served on a cheddar crusted flour tortilla on a bed of coleslaw topped with sweet pickled peppers and fresh cut green onions.

Minitaur. Marinated and slow-cooked beef, spicy tomatillo salsa verde, diced onions & cilantro, and thin sliced radish on corn tortillas

Campechano taco! mixture of asada and chorizo

Marinated soy curl asada and grilled onions topped with a chipotle tepin salsa roja and fresh cilantro. (closed tuesday’s)

Grilled marinated flap steak mxed with cactus, and topped with pico de gallo and queso fresco. I have attached a photo for your reference.

Braised, ground kebab, tangy shopska salsa with finely chopped tomatoes, cucumbers, peppers, onions, and bulgarian feta (sirene), cilantro, bulgarian roasted pepper creama

Battered avocado taco with strawberry-gochujang crema on a housemade tortilla using three sisters nixtamalized masa. Topped with a radish salad.

Pork loin marinated in a guajillo pepper and achiote sauce, cooked with pineapple, garnished with red onion and cilantro.

Spicy chicken bulgogi, gochugaru mustard scallions, kimchi achar salsa on a 6" corn tortilla.

Now we bring you our taco plate, served with rice and beans, featuring three carnitas tacos—a customer favorite—topped with pickled onions, cilantro, and queso fresco. You’ll have to taste it to believe it!

Chinese bbq pork taco, sweet and savory chinese-style bbq pork (char siu) with house-pickled veggies and slaw.

Bulgogi birria tacos - shredded braised rib eye with a 100-year-old recipe. Melted mozzarella cheese, american cheese, and sweet sauce on a corn tortilla. Sweet and tangy dipping sauce on the side. Add kimchi for $2.

Carnitas, cherry-fennel slaw, crema, cilantro, serrano & bean & cheese banger: coconut beans, queso oaxaca, pickled peppers, avocado.

The surf and turf taco! tender flame-grilled carne asada and juicy seasoned shrimp topped with creamy house-made guac and crisp, refreshing pico de gallo.

We are doing a tres leches s’more taco.

Gluten-free chili lime chicken taco.

Smoked tofu and mushrooms, lettuce, tomatoes, onions, and topped with vegan queso.

Mini walking tacos fully loaded version