Mazunte Taqueria

Name: Mazunte Taqueria
Address: 5207 Madison Rd, Suite 100, Cincinnati, OH, 45227, US
Telephone: (513) 785-0000

Mexican

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Daily 11am–9pm

5207 Madison Rd, Suite 100, Cincinnati, OH 45227
(513) 785-0000
Last verified: October 2026
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Tacos

Al Pastor
Not found on the Madisonville location's current menu (mazuntetaqueria.com); may have been renamed or discontinued
Barbacoa
Not found on the Madisonville location's current menu
Carnitas
Current menu lists a generic "Pork Tacos" (shredded pork) rather than "Carnitas" by name; left unpriced rather than assumed to be the same preparation
Chorizo
Listed as "Chorizo Tacos" (3 per order) on the current menu
$11.95
Camarón
Shrimp; not found on the Madisonville location's current menu

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

Dishes to know on this menu

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.
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: Barbacoa.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo.
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: Tostada.
Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Torta.

How these dishes compare

Chorizotypically $9.50 across 188 menus
Carnitastypically $12.75 across 184 menus
Tostadastypically $9.95 across 181 menus
Al pastortypically $7.50 across 170 menus
Tortatypically $12.50 across 117 menus
Barbacoatypically $7 across 81 menus

Mazunte Taqueria on our other sites

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Mazunte Taqueria

Menu

Tacos

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How these dishes compare

Mazunte Taqueria on our other sites

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