Tacos

Our creation - the purest expression of what we do

El Califa de Leon was the first taqueria in Mexico to slice tenderloin - and this is where the tradition lives. Prime tenderloin, cooked on the plancha just enough to bring out its natural softness. Clean and delicate

A thicker and juicer Gaonera created for our New York location

Same prime tenderloin, cut thicker for a juicier and more substantial bite. The plancha works quickly, preserving a tender center and letting the beef speak for itself. A deeper cut of the same tradition

One of
Califa de León's
favorites
the4
ozcostilla100
grtaco

Prime ribeye, chosen for its marbling and depth. Cooked on the plancha and served simply. The fat-to-meat ratio here is what sets it apart — rich, juicy, and tender in every bite

What a real “bistec” taco should be: soft, juicy and flavorful

Unlike most taquerias, where bistec is typically made from lean secondary cuts and chopped, at Califa de León, we use a fresh slice of Prime New York Striploin - because we think the best bistec taco in New York deserves to start there

Flavourful, juicy and unforgettable pork chop taco

Made with Heritage Hampshire pork, raised hormone and antibiotic-free on a non-GMO diet. Cooked on the plancha until the natural sweetness of the meat comes forward and reaches peak tenderness

No meat? No problem! This vegan taco brings together taste and tradition

Roasted poblano peppers, huitlacoche, and corn, finished on the plancha to concentrate everything that makes these ingredients worth eating. Smoky, earthy, and rooted in tradition

No tacos without a few drinks

Price
$8.50
USD

Super cold!

Known for its perfect balance of sour, sweet, and strong flavors, making it refreshing and vibrant

Price
$3.00
USD

A classic
coquita

So fresh!

Fresh lime, house agave, and orange oleo

Known for its perfect balance of sour, sweet, and strong flavors, making it refreshing and vibrant

A celebration of our famous salsa verde

Made fresh every single day, just like the margarita itself. Serrano and tomatillo bring a bright, clean heat that fades into something refreshing. The spiciest of the four

Our salsa roja in a glass

Pasilla and guajillo chiles give this one its depth — medium spice, a touch of smoke, and a richness that lingers. A bolder, more complex drink

Fruit-forward and refreshing

Prickly pear, with the same fresh lime and house agave underneath. For those who want something sweeter and a little more vibrant