Adobada (is in our adobada pork)

Adobada (Spanish for “marinated”), also spelled adovada, is a preparation for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally pork marinated in a “red” chile sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor.


Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender.

At Best Damn Tacos our carnitas is a labor of lave and takes 3 days from start to finish.


Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine.


Also called a Cuban sandwich, a cubano is a famous variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa or Key West, two early Cuban immigrant communities in Florida centered around the cigar industry. Later on, Cuban exiles and expatriates brought it to Miami, where it became popularized.

El Pastor

El Pastor is our version of “al pastor” – from Spanish, “shepherd style”, also known as tacos al pastor, and is traditionally a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros.

Frijoles (Beans) Charros (Cowboys)

Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican cowboy horsemen, or charros. The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo.

Molé, or Mole

Molé is an evolution of the Mexican spelling “mole” in order to let Americans know they are reading about a Mexican sauce rather than a burrowing furry creature on the menu. Mole (pronounced mol-ay) is a traditional sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián.

Although we take grief for using the accent, it is a common “misspelling” of mole and our North Olmsted patrons find it helpful to pronounce it correctly instead of mistaking it for the mouse-like creature that digs up our gardens. (FIVE COMMONLY MISPRONOUNCED MEXICAN FOOD TERMS)