Allende Cocina Mexicana

Name: Allende Cocina Mexicana
Address: 170 S 1st St, Milwaukee, WI, 53204, US
Telephone: (414) 210-4678

Mexican

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Daily 10am–11pm

170 S 1st St, Milwaukee, WI 53204
(414) 210-4678
Last verified: October 2026
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Tacos
Grilled steak, al pastor, chicken, shrimp, birria, or cactus salad
Squash blossom quesadilla
With mushrooms, onion, and tomato
Huitlacoche quesadilla
Burritos
Classic, seafood-stuffed, or smothered in green chile sauce
Queso dip
Esquites
Papas bravas
With salsa macha
Enchiladas verdes poblanas
Chicken, poblano peppers, roasted corn, poblano cream sauce
Pollo en mole
Steak tampiqueña
Churros
Tres leches cake

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

Dishes to know on this menu

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: Squash blossom quesadilla · Huitlacoche quesadilla.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas verdes poblanas.
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.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Pollo en mole.
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: Esquites.
Queso fundido & chile con queso: Queso fundido is melted cheese served hot, often in a small skillet and sometimes mixed with chorizo, rajas, mushrooms or other ingredients. Tortillas are commonly used to scoop it up. Chile con queso, usually shortened to simply queso in Tex-Mex restaurants, is a pourable cheese-and-chile dip eaten with tortilla chips. They occupy similar territory on a menu but are distinct dishes with different traditions. On this menu as: Queso dip.

How these dishes compare

Quesadillastypically $8.95 across 295 menus
Burritostypically $10.45 across 267 menus
Enchiladastypically $12.97 across 263 menus
Moletypically $15.62 across 131 menus
Churrostypically $7 across 115 menus

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Allende Cocina Mexicana

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How these dishes compare

Allende Cocina Mexicana on our other sites

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