Las Cuatro Milpas

Name: Las Cuatro Milpas
Address: 1985 National Ave, Unit 1131, San Diego, CA, 92113, US
Price range: $

Mexican$

Directions

Mon–Fri 8am–3pm, Sat 7am–3pm

1985 National Ave, Unit 1131, San Diego, CA 92113
Last verified: September 2026

Tacos / Tamales$1.75
Pork tacos topped with cotija, or warm beef tamale
Rice$1.75 / $3.00 / $5.00
Beans$2.75 / $3.50 / $6.50
Rice & Beans$3.25 / $4.00
Chorizo Con Huevo$3.75 / $5.00 / $9.00
Mexican sausage with scrambled eggs
Menudo (Saturdays only)$3.50 / $5.00 / $9.00
Rice & Beans & Tamale$5.00
Burritos$5.00
Roll Tacos (Order of 5)$5.00
Dozen Tamales$21.00
Dozen Tortillas — Corn$1.50
Dozen Tortillas — Flour$3.25
Handmade flour tortillas
Hot Sauce$0.50 / $1.50

Beverages

Water$1.00
Soda Cans$1.10
Soda Bottles$1.60

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

Dishes to know on this menu

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tacos / Tamales · Rice & Beans & Tamale · Dozen Tamales.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Dozen Tortillas — Corn · Dozen Tortillas — Flour.
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 Con Huevo.
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.
Menudo: A soup made with beef tripe, often with hominy, in a chile-seasoned broth. Onion, oregano, dried chile and lime are common table garnishes. Because it takes considerable time to prepare, many Mexican restaurants offer menudo only on weekends, particularly in the morning. It also has a long-standing reputation as a hangover remedy. TacoMenus cannot guarantee the medicinal properties. On this menu as: Menudo (Saturdays only).