El Barrio

Name: El Barrio
Address: 2211 2nd Avenue North, Birmingham, AL, 35203, US
Telephone: (205) 868-3737

Mexican

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Tue–Thu 12pm–8pm; Fri–Sat 12pm–9pm; Sun–Mon closed

2211 2nd Avenue North, Birmingham, AL 35203
(205) 868-3737
Last verified: October 2026

Plated grilled sliced steak with mole-style sauce, charred onion and arugula at El Barrio in Birmingham, Alabama

Tacos

Adobo Chicken$15
Al Carbon$17
Al Pastor$16
Carnitas$16
Gulf Shrimp$17
Veggie$13
- Vegetarian

Small Plates

Beef Barbacoa Quesadilla$19
Gulf Shrimp Quesadilla$18
Chicken Quesadilla$17
Spicy Chicken Tostada$17
BBQ Pork Tostada$16
Vegan Tostada$14
- Vegan

Big Plates

Grilled Chorizo Meatloaf$16/$21
Roasted Chile Relleno$13/$18
Poc Chuc$17/$22
Chicken Enchiladas$15/$21
Masa Roasted Trout$19/$25
Carne Asada$29
- Signature

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Spicy Chicken Tostada · BBQ Pork Tostada · Vegan Tostada.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Beef Barbacoa Quesadilla · Gulf Shrimp Quesadilla · Chicken Quesadilla.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Beef Barbacoa Quesadilla.