Salud Taqueria runs as a neighborhood counter-service spot in Downtown Birmingham, serving tacos, burritos, quesadillas, and tortas built on hand-made nixtamal corn tortillas. The pastor al trompo is prepped in 50-pound batches daily, thin-sliced pork shoulder off the trompo, while the carne asada uses a specialty cut chuck roll from Evan's Meats finished with citrus and dried Nuevo Mexico chile. Pollo tacos get grilled chicken thigh tossed in guajilla adobo, and the Quesadilla Oaxaqueña layers Oaxaca cheese, grilled onion, cilantro, and cotija into a corn tortilla.
Weekends bring birria made from a beef brisket recipe attributed to Chef Cristina, served either as a bowl or packed into a Torta-Birria with a cheese crust and consommé for dipping. The Puebla Bowl and Brunch Taco Casero round out a menu that stays focused on a handful of well-defined plates.
Weekends bring birria made from a beef brisket recipe attributed to Chef Cristina, served either as a bowl or packed into a Torta-Birria with a cheese crust and consommé for dipping. The Puebla Bowl and Brunch Taco Casero round out a menu that stays focused on a handful of well-defined plates.