Taqueria Muñoz keeps a tight, straightforward menu built on hand-made corn tortillas: tacos, burritos, quesadillas, and sopes, each filled with a choice of pastor, asada, carnitas, cabeza, chicharrón, or pollo, with beef tongue also available on the tacos.
Beyond the daily lineup, the kitchen runs weekly specials it calls recetas de la abuela — grandmother's recipes — including beef stew on Mondays and Thursdays, and a weekend rotation of chicken in mole, lamb barbacoa, Jalisco-style beef birria, lamb consomé, and a seafood soup.
The restaurant has landed on the Eater 38, Eater's running list of standout Asheville restaurants, and was named to Time Out Asheville's Best of 2025 list.
Beyond the daily lineup, the kitchen runs weekly specials it calls recetas de la abuela — grandmother's recipes — including beef stew on Mondays and Thursdays, and a weekend rotation of chicken in mole, lamb barbacoa, Jalisco-style beef birria, lamb consomé, and a seafood soup.
The restaurant has landed on the Eater 38, Eater's running list of standout Asheville restaurants, and was named to Time Out Asheville's Best of 2025 list.