Mesa Grande Taqueria

Name: Mesa Grande Taqueria
Address: 140 Fore St, Suite A, Portland, ME, 04101, US
Telephone: (207) 536-0649
Price range: $

Mexican$

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Mon–Fri 11am–8pm, Sat 12pm–8pm, Sun Closed

140 Fore St, Suite A, Portland, ME 04101
(207) 536-0649
Last verified: November 2026
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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: Pollo Asado · Carne Asada.
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: Burrito · Burrito Bowl.
Flan: A baked custard topped with caramel that becomes a sauce when the dessert is turned out of its mold. Mexican restaurant versions commonly use eggs and milk products that may include evaporated or condensed milk. Recipes vary in richness and texture. Queso napolitano or flan napolitano is a particularly rich version that may include cream cheese. On this menu as: Vanilla Flan · Chocolate Flan.
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.
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: Quesadilla.

How these dishes compare

Quesadillastypically $8.95 across 295 menus
Burritostypically $10.45 across 267 menus
Carne asadatypically $13.50 across 255 menus
Nachostypically $11.99 across 205 menus
Carnitastypically $12.75 across 184 menus
Flantypically $6.99 across 134 menus
Barbacoatypically $7 across 81 menus

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