dos taquitosINFLUENCED BY TRADITIONAL MEXICAN CUISINE
mexican foodfor our raleigh community
traditional recipesfrom our mexican forefathers
The story of Dos TaquitosA letter from Pamela Salamanca
Carlos Salamanca, my father, came to the United States to study marine biology and paid his tuition by working in the kitchen of a Mexican restaurant in Georgia. He noticed that the cooks would prepare food for themselves differently than they did for the menu. When Carlos tasted the kitchen food for the first time and saw how it was prepared, a passion for the Mexican culture and food was born. It was love at first bite! As he began to discover all the different colors, textures, and flavors, his passion only grew stronger. He traveled frequently to Mexico to learn more about the food, crafts and culture, and quickly became enchanted with everything this country had to offer. He decided to return to the States and open his own Mexican restaurant, where he could share with others all the new flavors he had learned about as well as the Mexican spirit he had acquired.
My father opened Dos Taquitos in 1991, when I was 3. I remember helping to paint chairs and decorate tables for this new restaurant that became a second family to me. Our restaurant has always been one big family, from our customers to the cooks and servers.
Now 24 years later, I have the privilege of moving our home to its new location 6101 Glenwood Avenue with my 2-year-old daughter, Natalia, who has been helping us paint chairs and walls (even some of her clothes!) and loving it every bit as much as I did when I was little, repeating this beautiful story.
We will always put all our love and effort into every experience you have with us
QUE VIVIAN LOS LATINOS!
MenusExplore our delicious dishes
Two eggs topped wit chipotle avocado sauce. Served with homemade corn tortillas, pickled onions, sour cream, and pico de gallo.
It's French toast but better! Bolillo soaked in egg batter and then grilled. Thin slices of cheese placed in between, and drizzled with homemade compote. Served con un ladito.
A tortilla made with eggs, stuffed with bell peppers, onions, tomatoes and grilled chicken. Served con un ladito.
Cilantro rice, spanish rice, black beans and fried eggs. Served with chorizo , sour cream, guacamole and pico de gallo.
Biscuits? No even better, homemade gorditas smothered with chorizo gravy. Served con un ladito.
Three pancakes, chunks of fruit stuffed with piglets inside, and spicy syrup on the side. Served con un ladito.
Two homemade sopes topped with chorizo and poached eggs. Drizzled with a black bean hollandaise. Served con un ladito.
Chunks of grilled steak, diced potato, bell peppers, and onions. Topped with poached eggs and black bean sauce, perfect after last night.
An irresistible combination of spice, crunch, and slush. Your choice of green or red salsa. Topped with poached eggs and a black bean puree.
Layers of crispy tostadas, beans, chunks of carnitas, sweet plantains and an egg of your choice on top. Drizzled with chipotle and tomatillo sauce
Fresh mixed greens with roasted corn, black beans,cucumber, shredded carrots, avocado, tomatoes radishes, and a hard-boiled egg. A little cheese and fried tortilla strips
The famous crispy tortilla basket filled with refried beans, lettuce, tomato, cucumber, radishes, cheese, and carrots. Topped with sour cream and your choice ground beef or shredded chicken.
Chunks of pork and chicken accompanied by hominy and pico de gallo for a spicy kick.
The perfect combination of chicken, avocados, tortilla strips, corn and cheese that is good for the soul.
Oaxaca’s cream of corn and chile piquin drizzled with cheese, lime, and mayonnaise
The two amigas: one with steak, black beans, plantains and a honey chipotle sauce, the other with chicken, rice, and queso.
Golden tortillas smothered in queso, sprinkled with pico de gallo, avocados, and chipotle. Topped with grilled chicken.
6 Rolled-up fried corn tortillas stuffed with shredded chicken, cheese and potatoes. Topped with chipotle sauce, mexican cream, cabbage and jalapeños
Four jalapenos stuffedwith Chihuahua, American and cream cheese. Deep-fried to perfection
Freshly made each day: A mixture of tomatoes, onions, jalapenos, cilantro, folded into crushed avocados
Two grilled for tortillas stuffed with melted cheese, ham, and chipotle mayo. Served with a side salad.
Two fried corn turnovers, one stuffed with shrimp, the second with veggies and cheese. Served with soup or salad
Large flour tortilla stuffed with cheese, pico de gallo, chorizo, Spanish rice, black beans and scrambled eggs. S.o.S
Layers of crispy tostadas, beans, spicy salsa, chunks of carnitas, sweet plantains and an egg of your choice on top. Finished with pickled onions.
Our classic and delicious steak taco: a flour tortilla grilled and stuffed with melted Chihuahua cheese, pico de gallo, avocado and grilled steak. Served with rice and beans.
Fried or grilled chicken tenders inside two corn tortillas, and topped with shredded cabbage, avocado and a yummy chipotle mayo. Served with rice and beans
Large flour tortilla wrapped and stuffed with ground beef, guacamole, lettuce, cheese and crunchy tortilla strips.
One stuffed with grilled chicken and the other with cheese. Topped with Mexican cream, tomatillo sauce, and chipotle sauce. R&B
Grilled bread, spread with avocado and refried beans then filled with lettuce, cheese, pickled onions, jalapenos and grilled chicken. S.o.S
Our version of the classic. Rotisserie chicken quarter over rice and smothered with queso. Served with warm tortillas.
A grilled flour stuffed with cheese, beef or shredded chicken, drizzled with Mexican cream on top.
Two flour tortillas with tilapia or shrimp making their way back from la playa.
Two grilled flour tortillas filled with Melted Chihuahua cheese avocado, pico de gallo and carne asada.
Fried or baked flour tortilla stuffed with rice, queso and your choice of shredded chicken, beef or spinach.
A flour tortilla filled with rice, pinto beans, pico de gallo, queso and your favorite relleno: Shredded chicken, or beef.
Shredded braised pork served in plantain leaves, side of pickled onions and rice.
Tender and crispy Pork, braised in beer and orange juice. With tortillas pa’ hacer your tacos.
Two crispy tortillas one topped with steak and one topped with chicken, fresh greens, pico and beans, finished off with queso y Mexican cream for your pleasure.
The Mexican southern comfort. Corn sweet potato patties, topped with a chorizo and potato hash, crisp greens, avocados, and queso fresco.
In México, quesadillas look like tacos. Made with corn tortillas & filled with cheese. One steak, chicken and black beans & we’ll finish it off with a little pico.
Un pedazote de grilled steak, pinto beans, Pickled carrots, rice and a stuffed jalapeño for an extra kick!.
Rolled up tortillas stuffed with chicken, topped with mole: a mixture of chiles, seeds, spices, but most of all muchississimo amor.
Three corn tortillas one stuffed with grilled chicken and topped with tomatillo sauce. The second stuffed with black beans and topped with Mexican cream. The third stuffed with steak and topped with chipotle sauce.
Our tasty version of the Chilaquiles: green or red with veggies or chicken. Cheese-chipotle broccoli
on the side.
Red or White
Cazadores reposado, citrus soda, and fresh lime juice
In house infused cucumber vodka, mint, cane sugar, and fresh limes
In house infused strawberry tequila, triple sec, and strawberry puree
In house infused jalapeno tequila, triple sec, lime juice and sweet and sour mix
House tequila, triple sec, cilantro and sweet & sour mix
House tequila, triple sec, homemade simple syrup and fresh juices
House Tequila, triple sec, freshly squeezed lemon and homemade simple syrup
Espolon silver, triple sec, sweet & sour mix, Grand Marnier floated on top
Jose Cuervo tequila, Gran Gala, and fresh OJ
Rocks or Frozen
NoticiasDos Taquitos in the news!
The Joys of Dos Taquitos in RaleighWritten by Curt Fields
The restaurant has been on the Raleigh scene for about 20 years, and it is easy to see why. It offers food that tastes authentic and fresh. It is part of the Salamanca family's collection of restaurants, and they obviously know what they're doing. Carlos Salamanca owns Dos Taquitos.
As a typical night progresses at Dos Taquitos, the noise level rises to match the visual din. Latin music plays throughout as diners chat and laugh, filling the place with an energetic, happy sound as bandana-wearing servers navigate between tables. The gravitational pull at the center of this bustling atmosphere is Dos Taquitos' food.
Throughout the menu, the dominating trait is freshness. Dipping into salsa and guacamole or biting into a piping hot empanada conjures visions of someone in the kitchen chopping fresh vegetables or marinating locally produced meat.
Leave room for dessert. The Miguelitos de Guayaba is an indulgent way to cap your meal. It features guava inside a crisp pastry alongside vanilla ice cream and guava sauce. The kitchen also has a nice touch with flan, sticking the landing on the texture, which is creamy, not rubbery.
Tom BowenThe best Mexican restaurant in the Triangle in my opinion.
Zhanna ArbogastBeen there multiple times and always had excellent food and drinks
Terri Hansen CorsiAmazing atmosphere!