Tacos del Cartel Metairie

Chipotle-tomato broth with chicken, tortilla chips, avocado, and queso fresco. Crema served tableside.

Romaine lettuce with house caesar dressing parmesan cheese, and croutons.

Choice of beef, chicken, shrimp or mushroom, with rice, beans, pico de gallo, guacamole, corn kernels.

Crispy coconut shrimp served with overmixed greens, onions, carrot, and strawberry-chipotle sauce.

Patrón Tequila Blanco with vibrant Jamaica syrup, zesty lime juice, and pineapple juice. Garnished with a medley of raspberry, mint, and blackberry.

A blend of Mexican tequila, watermelon honey, Japanese yuzu juice, and maraschino liquor. Served in a bee-shaped glass, it symbolizes harmony between Mexico and Japan.

Mezcal Los Javis Espadín and Cazadores Tequila Blanco, infused with rich Mole Cordial and a shot of espresso. Garnished with aromatic coffee beans and a sprinkle of corn ashes.

An elegant blend of tequila silver, lychee, and elderflower liquor, accented with a delicate touch of roses. Geisha is the perfect balance between Mexico's bold strength at Japan's refined subtlety.

Infusion of Grey Goose Vodka and Bombay, accentuated by tangy lemon juice, pineapple juice, and sweet watermelon syrup.

Los Javis Espadin Mezcal meets zesty lime, passion fruit, and triple sec. Topped with a mango foam, fragrant rosemary sprig, and a sprinkle of corn ashes.

Cazadores Tequila Blanco, lime juice, rosemary syrup, a slice of jalapeño, and ginger beer. Garnished with a twist of candied ginger and a fragrant rosemary sprig.

Rustic bread with fresh smashed avocado, poached eggs, cherry tomatoes, macha salsa, and Xnipec.

Brioche bread, refried beans, brisket barbacoa, poached eggs, potatoes, Mexican chimichurri, and Chipotle Hollandaise sauce.

Fried tortilla chips simmered in salsa verde or roja, eggs, topped with avocado and cotija cheese.

Eggs, refried beans, warm tortilla, and your choice of salsa Verde or Roja.

Rib eye, served with eggs, and Chilaquiles.

al pastor, with pineapple and onion.

chicken tinga taco, cotija cheese, and pico de gallo.

Crispy mozarella crust with chicken, onion, cilantro, and avocado.

Marinated beef with onions and cilantro, served with salsa verde, chile serrano and lime.

Flour tortilla with refried beans, scrambled eggs, pork al Pastor, mexican crema, avocado silk, and pineapple. Choice of Salsa Verde or Roja.

Organic chicken thigh with buttermilk, homemade bacon jam, and agave butter.

Tender, slow-braised birria presented hanging from a clothesline, accompanied by our rich, aromatic consommé for dipping.

Oaxaca cheese, brisket barbacoa, guacamole, pico de gallo, and charros beans.

Traditional basket tacos with brisket barbacoa, chorizo, chicharron, and potatoes.

10 oz grilled arrachera steak served with sweet plantain, house salsa verde, xnipec, refried beans and rice.

Bone-in short rib braised in banana leaf and salsa borracha, served over corn purée with fresh tortillas.

Grilled 12 oz Angus ribeye served over charros beans, rice, nopales & tortillas.

Michoacán-style carnitas served with beans, rice, crema, and guacamole.

(Only Available in Girod & WPB) The majesty of our Tomahawk steak, chiles toreados, and grilled onions. Includes two sides.

Traditional Red Chile or green tomatillo enchiladas filled with chicken tinga, or cheese and topped with queso fresco, crema, refried beans, and rice.

Oaxacan black mole filled with shredded chicken tinga, made with chiles, spices, refried beans, and rice.

Catch of the day and cured shrimp in lime-serrano leche de tigre, served with tostadas.

Thin-sliced rib eye in a bright, spicy aguachile with cucumber, red onions, and a savory black chile sauce.

Gulf shrimp in our signature cocktail sauce with avocado and totopos.

Thin-sliced yellowfin tuna with olive oil, lemon, truffle honey, and black truffle pearls.

Yellowfin tuna on a crispy nixtamalized tostada with chipotle mayo, salsa macha & crispy leek.

Homemade chorizo with crispy chicharrón crumble, onion, fresh cilantro, and roasted bone marrow. (3)

Flank Steak & Mexican chorizo with onion, cilantro, avocado, and a side of bone marrow. (3)

Michoacán-style pork with onion, cilantro, and chicharrón salsa. (3)

Crispy mozzarella crust with chicken, onion, cilantro, and avocado. (3)

Crispy fish taco with cilantro, mayo, pickled cabbage, avocado, and pico de gallo. (3)

Black Angus ribeye, sliced and served with french fries, and house-made salsas. (2)

Sautéed Mushrooms & Portobello in a guajillo chile sauce. (3)

Baja-Style Fried Shrimp Tacos with a crispy cheese crust and chipotle mayo, served on a flour tortilla. (3)

Tomato, cucumber, avocado, red onion, edamame, topped with our signature house dressing.

Corn kernels with béchamel sauce, chipotle mayo, and cotija cheese.

House-made guacamole with smashed avocado, tomato, onion, serrano, and cilantro. Served with tortilla chips & lime.

Grilled oysters topped with creamy béchamel, smoky chipotle, spinach and crispy bacon. (6)

Freshly baked daily, and infused with subtle sweetness of Mexican cane sugar.

Our famous melted cheese blend, rich and creamy, Served with tortilla chips and chile Tajín.