Taqueria Jalisco

Name: Taqueria Jalisco
Address: 1517 Glenn School Rd, Durham, NC, 27704, US
Telephone: 984-439-8615
Price range: $$

Mexican$$

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Mon–Sun 10am–10pm

1517 Glenn School Rd, Durham, NC 27704
984-439-8615
Last verified: September 2026

A plate of Taqueria Jalisco quesabirria tacos with crispy orange-tinted tortillas, melted cheese and cilantro, served with a cup of birria consommé, red and green salsas, lime, cucumber and radish

Quesabirrias y Mas

Quesabirria Tacos (4)$15.49
Quesabirria Burrito$15.49
Quesabirria Quesadilla$15.49
Birria Ramen$15.49
Tacos (1 Count)$4.49
Burrito$14.99
Quesadilla$14.99
Gringas$6.99
Sopes$7.99
Torta$14.99

Dinners

Carne Asada$18.99
With rice & refried beans
Puerco con Nopales$15.99
Bistec a la Mexicana$18.99
Carnitas Mixtas o Maciza$16.99
Birria De Res: Seca$18.99
Pechuga de Pollo$15.99
Filete de Pescado$17.99
Chiles Rellenos (2)$17.99

Caldos / Soups

Birria De Res: En Caldo$18.99
Caldo de Res$18.99
Menudo$18.99
Caldo De Pollo$15.99
Pozole$15.99
Caldo de Mariscos$18.99
Coctel De Camaron$18.99
Tostadas de Ceviche (3)$18.99

Postres y Mas

Smoothies$6.00
Chocomilk$5.00
Orange Juice$8.00
Esquite$5.00
Elote Preparado$5.00
Strawberries & Cream$8.00
3 Milks Cake$6.00
Flan$6.00
Chocoflan$6.00
Fruit Cup$6.49
Champurrado$4.99

Drinks & Sides

Aguas Frescas$5.49
Jarritos$3.99
Ice Tea$3.25
Coca-Cola$4.29
Fountain Drink$3.49
Rusas$7.99

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

Dishes to know on this menu

Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Quesabirrias y Mas · Quesabirria Tacos (4) · Quesabirria Burrito.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Caldos / Soups · Birria De Res: En Caldo · Caldo de Res.
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: Quesabirria Quesadilla · Quesadilla.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Quesabirria Burrito · Burrito.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Coctel De Camaron · Tostadas de Ceviche (3).
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Puerco con Nopales · Elote Preparado.