Two tacos walk into a bar… you have to pick which two. Served with your choice of cilantro-lime rice or black beans. Choose wisely. We’re not responsible for taco regret

“Steak met queso. Neither one was looking for a relationship. Here we are.” Outside Skirt, Onions, Poblano & Queso

A French classic took a wrong turn and ended up at Strange. Seared skirt steak, crispy potato frites, peppercorn sauce & fresh cilantro. Paris never saw this coming.

A meatball went to Mexico and never came back. big, juicy beef chuck meatball braised in smoky chipotle-tomato salsa, smothered with melted Chihuahua cheese, sautéed onions & poblanos, and finished with fresh cilantro. Oscar and Felix would approve.

We checked. San Antonio is still in Texas. So we loaded this one with fried chicken, bacon, crispy onions, goat cheese & BBQ sauce. Not exactly Mexican. Not exactly sorry.

“It’s hot. It’s trendy. You’re going to order it anyway.” Fried Chicken, Nashville Hot Sauce & Coleslaw

Chicken and corn sitting on a taco, K-I-S-S-I-N-G. First came chicken, then came corn, then came a Chicken + Corn taco. Grilled chicken thigh, street corn, jalapeño, onion & cilantro. True love gets Strange.

Before tacos got Strange, there was the OG. Marinated grilled chicken, onion & cilantro. No tricks. No nonsense. Original Gangster since before tacos needed a backstory.

“Steak, onion & cilantro. We thought about messing with it. Then we came to our senses.”Steak with Onion & Cilantro

Lebanese immigrants brought shawarma to Mexico. Mexico swapped the lamb for pork, added chiles & pineapple, and one of the world’s great tacos was born. Ours comes with pork, pineapple, onion & cilantro. Thank you, Lebanon. Nice work, Mexico. Pineapple—you finally found where you belong.

And you thought the ’80s were OG. Barbacoa goes all the way back to pre-Hispanic cooking traditions. Ours is tender braised beef chuck & cheek with onion and cilantro. We went back 500 years to find a taco worth keeping.

Pork + more pork = Pork². We added guacamole for balance. Pork chicharron, guacamole, pico de gallo.

A pig and a Brussels sprout walked into a taco. Things got crispy. Fried Brussels sprouts, bacon & mustard BBQ sauce. Proof that vegetables make better decisions with bacon.

We use the freshest fish not just for the hali-but. Halibut, fried golden and topped with corn pico & smoky chipotle aioli.

Plump shrimp, tomato, jalapeño cream sauce & crispy tortilla strips. Cajun enough to make you talk funny after the first bite. Good? We guar-an-tee!

The best part of the fish finally swam into a taco. Rich, seared salmon belly, crunchy shredded slaw & Diosa Verde dressing. Go ahead, swim against the current.

Slow-braised beef tongue, onion, cilantro & fiery salsa de chile piquín. Don’t knock it till you’ve licked it!.

Great carnitas take guts. Literally. We use the whole damn pig. Tip to tail, slow-braised until tender, then piled with onion, cilantro & salsa avocado verde.

You asked. You begged. So here it is. Crispy Brussels sprouts, chipotle mayo, goat cheese & corn. Happy now?

“We could’ve waited for the tomato to ripen. We got impatient.” Queso Fresco cheese, Pico de Gallo & Chipotle Aioli

The "Queen" of cheese. Grilled queso fresco, street corn, jalapeño, onion & cilantro. Created by Rae. Crowned by Strange. Long live the Queen.

Yep, it starts with chicken feet. That’s how we make a killer bone broth. Loaded with chicken thigh, hominy, kale, white rice & cilantro. Would it kill you to try it? We think not.

Cabbage, carrots, beets, kale, butter lettuce, pickled red onion & avocado tossed with Diosa Verde dressing. Look at you, ordering a salad at a taco bar. We’re proud of you. A little confused, but proud.

Corn chips & house pico salsa. Every gringo orders them. Are you a gringo? Did you order them? Relax. We don’t judge. We just bring the chips.

Corn chips & warm queso dip. It’s melted cheese and chips. If we have to sell you on this, we’ve got bigger problems

Chunky, limey, ridiculously green guacamole made fresh in-house every day with pico salsa & crispy flour tostadas. Enough to share. But let’s not make any promises we can’t keep.

Relax, loaded potato people. They’re just nachos with a potato problem. Twice-fried frites buried under pico, queso dip & beans. Loosen up—it’s Strange, not wrong.

Enhanced with minerals for a crisp, clean and fresh taste

Sprite Mexican 500ml (16.9 Fl oz ) Bottle

Coca-Cola 500 ml( 16.9 Fl oz) Mexican Bottle

Fanta Orange 500ml (16.9 FL oz) Mexican Bottle

5 inch quesadilla with chihuahua cheese

3 Tenders and fries

2ea Quesadillas with fries

Roasted corn, queso fresco, chile aioli, cilantro & Tajín. Technically it’s Crogan Street Corn. But that sounded Strange

Sweet, golden & fried. For when your OG side of rice and beans starts feeling a little too responsible. Go ahead, get Strange

Frijoles negros. Strange style. Harder to spell than they are to eat. We Googled it so you don’t have to

Fresh rice with lime & plenty of cilantro. Some people think cilantro tastes like soap. We don’t. If you do, maybe order something else. No cilantro for you.

Hand-cut in house, seasoned and fried until crispy. Then fried again because apparently we have trust issues. Once is cooking. Twice is Strange.

Chunky. Limey. Fresh. Green. Healthy-ish. Made in-house every day with pico salsa. Actually made here. We could go on, but some of our fellow restaurants are already uncomfortable