Santoro

Name: Santoro
Address: 8601 W Dodge Rd, Ste 101, Omaha, NE, 68114, US
Telephone: 402-916-5838
Price range: $$$

Mexican$$$

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Tue–Sat 4pm–9pm; Sun–Mon Closed

8601 W Dodge Rd, Ste 101, Omaha, NE 68114
402-916-5838
Last verified: October 2026
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Dining room at Santoro in Omaha, with wooden bentwood chairs and tables and a large mural of a woman holding calla lilies on the wall

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: Mole Enchiladas · Enchiladas Suizas.
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 Street Tacos.
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.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
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 Fundido.
Street tacos: "Street taco" is a broad U.S. menu term usually describing a small, relatively simple taco inspired by tacos sold from stands and taquerías in Mexico. A common version uses one or two small corn tortillas topped with meat, onion and cilantro, with salsa and lime added by the diner. But taco styles vary tremendously across Mexico, so tortilla count and toppings are not a definition of authenticity. At U.S. taquerías, tacos labeled this way are usually priced individually and intended to be ordered several at a time. On this menu as: Al Pastor Street Tacos.

How these dishes compare

Enchiladastypically $12.97 across 261 menus
Carne asadatypically $13.50 across 253 menus
Chorizotypically $9.50 across 186 menus
Ceviche & aguachiletypically $15.99 across 176 menus
Al pastortypically $7.50 across 168 menus
Chile rellenotypically $12.99 across 166 menus
Moletypically $15.62 across 131 menus
Cochinita pibiltypically $14.25 across 55 menus

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