Tostada tortilla topped with ground beef, lettuce, tomatoes, and cheese.

Beef Tostada

Small Margaritas

Large Margaritas

Burrito Supremes have become a very popular food item at El Saltillo. This burrito is filled with ground beef and beans, topped with our burrito sauce, lettuce, tomatoes, sour cream, and guacamole.

Burrito Supreme

Tortas are a staple of Mexican street food, and we've managed to do a pretty good job at matching the taste of this popular Mexican sandwich.

Mexican Torta

Try our popular Steak Burrito, for steak lovers, burrito lovers, and cheese dip lovers, all in one! Our Lunch Menu is available every day from open til 3pm!

Lunch #21 Steak Burrito

We've reached a House Margarita recipe that we are very proud of! Come try one for yourself.

Frozen Margarita

This signature dish was created by one of the two owners of the El Saltillo Mexican Restaurants, Jorge Flores. It consists of a t-bone steak, served with shrimp (in this case, fried shrimp), rice and guacamole salad.

The Jorge Combo

Whole fried mojarra (tilapia). Served with rice, fries, and guacamole salad.

Pescado Frito

Steak, chicken, and shrimp, with cactus, poblano peppers, onions, and tomatoes. Served on a hot Mexican mortar stone.

El Molcajete

Quesadilla

Tamal

Refried Beans

Rice

Tostada tortilla, topped with beans, lettuce, tomatoes, and guacamole.

Chalupa

Tortillas

Poblano pepper stuffed with cheese, egg-battered and deep fried.

Chile Relleno

Mexican-style, saucy chili with steak bits.

Chile con Carne

Enchilada

Choice of beef or chicken taco salad with guacamole and sour cream. Served with a small bean dip.

El Saltillo Salad

Grilled fish fillet, lettuce, tomatoes, cheese, sour cream and guacamole.

Fish Fajita Salad

Guacamole Salad

Grilled shrimp, lettuce, tomatoes, cheese, sour cream and guacamole.

Shrimp Fajita Salad

Grilled shrimp, lettuce, cheese, tomatoes, sour cream and guacamole. Served in a large tortilla bowl.

Shrimp Taco Salad

Pour 1 cup of vegetable oil into a large skillet or frying pan and heat over medium-high until it registers 350°F (175°C) on a thermometer or a small piece of tortilla sizzles immediately when added.

Heat oil

Working in batches, fry each tortilla flat for about 30–45 seconds per side, or until golden and crisp. Use tongs to flip and remove to a paper towel-lined rack. Immediately sprinkle both sides lightly with 1/2 tsp salt while still hot. Let cool; the tortillas will become fully crisp as they cool.

If you prefer a lighter tostada, you can brush both sides of tortillas with oil and bake on a sheet at 425°F (220°C) for 6–8 minutes, flipping once, until crisp and golden.

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until it begins to brown, about 4–5 minutes.

Add the chopped onion and continue to cook until the onion softens and the beef is fully browned, about 3–4 more minutes. Drain excess fat from the pan if there is a lot, leaving about 1 tablespoon for flavor.

Stir in the minced garlic and cook 30 seconds until fragrant.

Add the tomato sauce, broth, chili powder, cumin, paprika, oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine, reduce heat to medium-low, and simmer uncovered for 6–8 minutes so flavors meld and mixture thickens slightly. If too dry, add up to 2 tablespoons more broth.

Taste and adjust seasoning with additional salt, pepper, or chili powder as desired. Stir in 1 tablespoon lime juice just before removing from heat. Keep warm until ready to assemble.

Prepare toppings: shred lettuce, dice tomatoes, shred cheese, chop cilantro, slice jalapeño if using, and set sour cream and salsa in small bowls for easy assembly.

Place a cooled tostada shell on a plate. Spoon about 1/4 to 1/3 cup of the warm seasoned ground beef onto the center of each tostada, spreading slightly but leaving edges exposed so shell stays crisp.

Top the beef with about 1/4 cup shredded lettuce, 2–3 tablespoons diced tomatoes, and 2 tablespoons shredded cheese per tostada.

Add a dollop (about 1 tablespoon) of sour cream and 1 tablespoon of salsa on each tostada. Sprinkle with chopped cilantro and add jalapeño slices if desired.

Serve immediately so shells remain crisp. Provide extra lime wedges, hot sauce, or additional salsa on the side.

corn tostada-sized tortillas

vegetable oil (for shallow frying)

salt

lean ground beef

yellow onion, finely chopped

garlic, minced

tomato sauce

beef or chicken broth

chili powder

ground cumin

paprika

dried oregano

black pepper

lime juice

iceberg lettuce, shredded

ripe tomatoes, diced

cheddar cheese, shredded (or Mexican blend)

sour cream

salsa

fresh cilantro, chopped

jalapeño (optional), thinly sliced

Roll the limes and lemons on the counter to loosen juices. Cut and juice enough limes to yield 1 cup of fresh lime juice and enough lemons to yield 1/4 cup lemon juice. Strain the juices through a fine mesh sieve into a measuring cup to remove pulp and seeds.

Juice the citrus

In a medium mixing pitcher, combine 1/2 cup agave nectar (or simple syrup) with 1/4 cup orange liqueur. Stir to incorporate. Add 1/2 cup cold water and the strained citrus juices. Stir until uniformly mixed. Taste and adjust sweetness — add up to 1-2 tablespoons more agave if you prefer sweeter margaritas.

Combine sweetener and liqueur

Place the prepared margarita mix in the refrigerator while you prepare glasses and ice, or use immediately for cocktail shaking.

Chill the mix

Measure 1 cup blanco tequila and add it to the chilled margarita mix. Stir gently to combine. This batch yields small margaritas (about 6 small cocktails — see servings).

Combine tequila with mix

Pour 1/4 cup coarse salt onto a small plate. Rub a lime wedge around the rim of each glass to moisten, then dip the rim into the salt, twisting to coat evenly. Set prepared glasses aside.

Prepare glass rims

Fill a cocktail shaker halfway with ice (about 1 cup). Add roughly 1/3 cup (80 ml) of the prepared margarita + tequila mixture per small cocktail (adjust to glass size). Shake vigorously for 10–15 seconds until well chilled. Strain into the prepared salt-rimmed glass over fresh ice. Garnish with a lime wheel or wedge.

Shake and serve (single cocktails)

If serving multiple people quickly, fill a pitcher with ice and pour the full margarita mixture over the ice. Stir once to chill and dilute slightly. Pour into salt-rimmed glasses filled with fresh ice and garnish each with a lime wheel.

Build in a pitcher (batch service)

Serve immediately while cold. Offer extra lime wedges on the side for additional tartness.

Serve

fresh lime juice

fresh lemon juice

agave nectar (or simple syrup)

orange liqueur (Cointreau or triple sec)

cold water

blanco tequila

coarse kosher salt or margarita salt

lime wedges

ice (for shaking and serving)

lime wheels (optional)

Roll limes and lemons on the counter to loosen juices. Cut and juice enough limes to yield 2 cups (about 16–20 limes depending on size) and enough lemons to yield 1/2 cup. Strain the juices through a fine mesh sieve into a measuring pitcher to remove pulp and seeds.

Juice citrus

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring just to a simmer for 1–2 minutes, then remove from heat and cool to room temperature. Refrigerate until cold. If you already have simple syrup, use the measured amount cold.

Make simple syrup (if not ready-made)

In a large pitcher, whisk together the strained lime juice, lemon juice, cooled simple syrup, 3 tablespoons orange liqueur, and 1 teaspoon fine sea salt until the salt is dissolved. Taste and adjust: for a brighter cocktail add up to 2 tablespoons more lime juice; for sweeter, add up to 2 tablespoons more simple syrup.

Combine mix

To the pitcher with the margarita mix, pour in 3 cups of blanco tequila. Gently stir to combine. Chill the pitcher in the refrigerator for at least 30 minutes if serving later; the flavors meld and the drink will be cold.

Add tequila

Pour 2 tablespoons coarse salt onto a small plate. Rub a lime wedge around the rim of each glass to moisten, then dip the rim in the salt to coat. Set glasses aside.

Fill a large serving glass or individual margarita glasses with ice (about 1–1.5 cups per serving). Stir the pitcher once and pour margarita over the ice, leaving room for garnish. Garnish each glass with a lime wheel and optional orange slice.

Serve on the rocks (recommended)

If you prefer frozen margaritas, in a blender add 2 cups ice per 1 cup margarita mixture. For a large batch, blend in 2–3 batches: combine 2 cups of the margarita mixture from the pitcher with 2 cups ice; blend on high until slushy. Pour into prepared, salted glasses and garnish. Repeat until all mixture is used.

Make frozen (optional)

If the margarita seems too strong, stir in additional cold water or more simple syrup, 1–2 tablespoons at a time, until balanced. Leftover margarita mixture (without ice) keeps refrigerated in a sealed container for up to 3 days; stir before serving.

Adjust and store

simple syrup (1:1 sugar to water)

orange liqueur (Cointreau or Triple Sec)

fine sea salt

coarse salt or margarita salt (for rim)

lime wheels or wedges (for garnish)

orange slices (optional garnish)

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Sauté aromatics

Increase heat to medium-high, add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink and beginning to brown, 5–7 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

Brown beef

Return skillet to medium heat (if reduced). Stir in the drained pinto beans, tomato sauce, and beef broth. Add chili powder, ground cumin, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Combine beans and season

Reduce heat to low and simmer, uncovered, stirring occasionally, for 8–10 minutes until flavors meld and mixture thickens slightly. Taste and adjust seasoning with more salt or chili powder as needed. Keep warm while you prepare the sauce and tortillas.

Simmer

While the filling simmers, make the burrito sauce. In a small saucepan or bowl, whisk together 1/4 cup tomato paste and 1/2 cup water until smooth. Add apple cider vinegar, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sugar, and 1/4 teaspoon salt.

Place over low heat and cook, stirring, for 3–5 minutes until slightly thickened and glossy. Taste and adjust acidity (add a pinch more sugar if too tart, or a splash more water to thin). Remove from heat and keep warm.

Lightly brush both sides of each flour tortilla with a little vegetable oil (about 1 teaspoon total) and warm in a dry skillet over medium heat for 15–20 seconds per side until soft and pliable, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Warm tortillas

Place a warmed tortilla on a flat surface. Spoon approximately 1/2 cup of the beef & bean filling down the center of the tortilla. Top with 2 tablespoons shredded cheddar cheese, a generous spoonful (about 2 tablespoons) of burrito sauce, 2 tablespoons sour cream, 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1/4 cup prepared guacamole. Adjust amounts slightly to preference but avoid overfilling.

Assemble burritos

Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose. Place seam-side down on the skillet for 30–45 seconds to seal and create a slight crisp, if desired. Repeat with remaining tortillas and fillings.

Fold burrito

Cut each burrito in half on the diagonal or serve whole. Drizzle extra burrito sauce on top if desired and garnish with chopped cilantro, pickled jalapeños, and lime wedges. Serve immediately while warm.

Sprinkle chopped cilantro and pickled jalapeños over the assembled burritos and serve lime wedges on the side for squeezing just before eating.

ground beef (80/20)

canned pinto beans, drained and rinsed

beef broth

vegetable oil

tomato paste

water

apple cider vinegar

garlic powder

onion powder

sugar

large flour tortillas (10–12 inch)

shredded iceberg lettuce

diced tomatoes

prepared guacamole

shredded cheddar cheese

vegetable oil (for warming tortillas)

chopped cilantro

pickled jalapeños

Slice each bolillo or telera roll horizontally, leaving one side hinged if you prefer, or cut fully through. Using a spoon or knife, hollow slightly to make room for fillings but keep enough crumb so the roll holds together.

Prepare bread

Heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil to the pan. When butter melts and the oil shimmers, place rolls cut-side down and toast until golden and crisp, about 2–3 minutes. Remove and set aside.

Warm and toast rolls

In the same skillet (add a touch more oil if needed), warm the carnitas or shredded pork over medium heat until heated through and slightly crisp on the edges, about 4–6 minutes. Season with a pinch of salt and pepper if it needs it. Keep warm.

Heat meat

Warm the refried beans in a small saucepan over low heat until spreadable, about 3–4 minutes. If desired, spread warmed beans on the bottom half of each toasted roll, then layer warm pork and top with Monterey Jack or Oaxaca cheese so it melts from the heat (or place assemblies under a broiler for 30–60 seconds to melt).

Warm beans and melt cheese

On the top half of each roll spread the chipotle-mayo (see Condiments & Spread). Add sliced avocado, tomato slices, shredded lettuce, and thinly sliced onion. Add pickled jalapeños to taste.

Assemble fresh toppings

Close the sandwich and press lightly. If you like a pressed torta, return to the hot skillet and press with a spatula or a weight 1–2 minutes per side to warm through and crisp exterior. Slice in half and serve immediately.

Finish

Make chipotle mayo: In a small bowl combine mayonnaise, Mexican crema (or sour cream), finely chopped chipotle in adobo, lime juice, salt, and black pepper. Whisk until smooth and taste; adjust salt or chipotle for heat. Refrigerate until ready to use. This yields enough to smear on 4 sandwiches.

If you want a more authentic street-style finish, heat a clean cast-iron or griddle over medium-high, add a pat of butter, and press assembled tortas cut-side down for 30–60 seconds to meld flavors and create a crunchy exterior. Watch carefully so the bread doesn't burn.

bolillo or telera rolls

refried beans (canned or homemade)

cooked deli-style carnitas or shredded roast pork

Monterey Jack or Oaxaca cheese, sliced or shredded

avocado, sliced

Roma tomato, thinly sliced

white onion, thinly sliced

pickled jalapeños (optional)

mayonnaise

Mexican crema or sour cream

chipotle in adobo, finely chopped

butter

Thinly slice the steak against the grain into 1/4-inch strips. In a shallow bowl or zip-top bag combine olive oil, lime juice, soy sauce, minced garlic, ground cumin, chili powder, kosher salt and black pepper. Add the sliced steak, toss to coat, and marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.

Marinate steak

Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Remove steak from marinade, letting excess drip off, and add in an even layer. Sear undisturbed 1–2 minutes per side until browned and cooked to medium-rare/medium depending on thickness. Work in batches if needed to avoid crowding. Transfer cooked steak to a cutting board and let rest 5 minutes, then chop into bite-size pieces.

Cook steak

Rinse the rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tsp vegetable oil and a pinch of salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Cook rice

While rice cooks, warm a small saucepan over medium heat. Add drained black beans, 1/2 tsp ground cumin and 1/4 tsp salt. Cook, stirring occasionally, until heated through, about 4–6 minutes. If beans are too thick, add 1–2 tablespoons water.

Heat beans

In a small saucepan melt butter over medium heat. Whisk in flour and cook 30–45 seconds to form a roux. Slowly whisk in the milk until smooth. Bring to a gentle simmer, stirring, until slightly thickened, about 2–3 minutes. Reduce heat to low and stir in shredded cheese a handful at a time until melted and smooth. Stir in diced green chiles, 1/4 tsp salt and cayenne or a few drops hot sauce. Keep warm on the lowest heat, stirring occasionally.

Make queso

Warm tortillas one at a time in a dry skillet over medium heat 15–20 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Lay a warmed tortilla on a flat surface. Spoon about 1/4 cup cooked rice down the center, then 1/4 cup warmed black beans, 3–4 tablespoons chopped steak, 2 tablespoons shredded lettuce and 2–3 tablespoons diced tomatoes. Drizzle 2–3 tablespoons warm queso over the filling and a dollop (about 1 tablespoon) of sour cream. Sprinkle with chopped cilantro and a squeeze of lime. Fold sides in, then roll tightly into a burrito. Repeat with remaining tortillas and ingredients.

Optional: place assembled burritos seam-side down in a hot, lightly oiled skillet and press gently for 30–45 seconds per side to crisp the exterior. Serve immediately with extra queso on the side and lime wedges. Adjust salt and pepper to taste.