Tenoch Mexican

Name: Tenoch Mexican
Address: 24 Riverside Ave, Medford, MA, 02155, US
Telephone: 781-395-2221
Price range: $$

Mexican$$

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Open daily 9am–9pm

24 Riverside Ave, Medford, MA 02155
781-395-2221
Last verified: September 2026

Close-up of a Mexican torta on a telera roll with al pastor pork, melted cheese, tomato, red onion, avocado and cilantro at Tenoch Mexican in Medford

Tortas

Torta Asada$15.95
Torta Campechana$15.00
Torta Chicharron$15.00
Torta Milanesa de Pollo$15.95
Torta Combinada$15.95
Torta Pollo Asado$15.95
Torta Choriqueso$15.00
Torta Tenoch$15.00
Torta Vegetales$15.00
Torta Adobada$15.00
Torta Pescado$15.95
Torta Carnitas$15.00

Burritos

Burrito Asada$15.00
Burro de la Casa Asada con Queso$15.25
Burrito Pollo$14.00
Burrito Carnitas$14.00
Burrito Adobo$14.00
Burrito Chorizo$14.00
Burro de la Casa Pollo con Mole$15.25
Burro de la Casa Campechano$15.25
Burro de la Casa Choriqueso$15.25
Burro de la Casa Chicharron$15.25
Burrito Vegetables$14.00
Plain Burrito$13.00

Tacos

Taco Asada con Queso$5.85
Taco Asada$5.50
Taco Chicharron$5.00
Taco Carnitas$5.00
Taco Choriqueso$5.00
Taco Pollo$5.00
Taco Campechano$5.00
Taco Chorizo$5.00
Taco Adobo$5.00
Taco Vegetales$5.00
Taco Pescado$5.85

Platos

Plato Asada$16.25
Plato Pollo$15.45
Plato Carnitas$15.45
Plato Vegetables$15.45
Plato Campechano$15.45
Plato Chorizo$15.45
Plato Adobo$15.45

Extras

Rice$4.00

Drinks

Coca Cola Mexicana$3.75

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

Dishes to know on this menu

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: Tortas · Torta Asada · Torta Campechana.
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: Burritos · Burrito Asada · Burrito Pollo.
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: Torta Asada · Torta Pollo Asado · Burrito Asada.
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: Torta Choriqueso · Burrito Chorizo · Burro de la Casa Choriqueso.
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: Torta Carnitas · Burrito Carnitas · Taco Carnitas.
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Burrito Adobo · Taco Adobo · Plato Adobo.