Cholula Deli & Grill may be modest in setting and cash-only, but the food it serves is a testament to the depth and history of Mexican street cuisine. Each dish revealed not just bold flavor, but also the centuries old traditions that shape Mexican cooking.
The tacos came in the classic Mexican style double corn tortillas, tender meat, onion, and cilantro. The al pastor, one of Mexico’s most celebrated taco styles, carries an immigrant story: Lebanese shawarma techniques brought to Mexico in the early 20th century, adapted into vertical spit-roasted pork marinated with achiote, dried chiles, and pineapple. Cholula’s version had that characteristic smoky-sweet balance, the pineapple’s subtle acidity brightening the seasoned pork. The carnitas, a specialty of Michoacán, were everything they should be slow-cooked pork simmered in its own fat until crisped on the outside yet tender and juicy within, a preparation dating back to colonial-era Spanish techniques blended with indigenous cooking. The carne enchilada showcased the depth of Mexico’s adobo marinades pork rubbed with a paste of dried guajillo and ancho chiles, garlic, oregano, and vinegar, creating a dish that leaned earthy, spicy, and complex.
The chorizo quesadilla was a highlight of indulgence. Crisp tortillas held melted cheese and house-seasoned Mexican chorizo, spiced with paprika, cumin, garlic, and chile. Unlike Spanish chorizo, Mexican chorizo is made fresh, not cured, and its deep red color comes from ground dried chiles. Here it melded seamlessly with the cheese, creating a rich, savory filling that spilled out with every bite. The chorizo tostada offered the same sausage in a different format: layered over a fried corn tortilla with refried beans, shredded lettuce, crema, and queso fresco, it delivered a play of textures crunch, creaminess, freshness, and spice.
On the side came a thoughtful accompaniment fresh radish slices, cucumber, grilled scallions, lime, and a blistered jalapeño. These garnishes are deeply traditional in Mexican dining. Radishes and cucumber provide cool crunch to balance the richness of meats, lime cuts through fat with acidity, scallions add sweetness when charred, and jalapeños deliver that optional smoky heat. They are not afterthoughts, but part of a balanced plate that reflects the agricultural backbone of Mexican street fare.
To drink, the horchata offered a creamy, rice-based sweetness with cinnamon at the forefront. This beverage has a history stretching from Moorish Spain to colonial Mexico, where rice replaced the original tiger nuts used in the Iberian version. Here, the horchata leaned sweet with a heavy hand of cinnamon, refreshing but perhaps overpowering alongside an already spice forward meal.
The flavors are bold, the portions generous, and the experience authentic. For anyone seeking a true expression of Mexican street food, Cholula proves that sometimes the most unassuming spots are the ones that serve the most remarkable meals.
Atmosphere: 5
Food: 5
Service: 5
autumn nicole atalig
Little hole in the wall with amazing food and great service. This is my go-to spot when I need a comforting meal and a nice cup of hot chocolate.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Torta
Steven Flores (Stf0)
Who puts lettuce and tomatoes on tacos !!!
Food: 1
C Baker
not fancy, but friendly staff and tacos are good
Atmosphere: 2
Food: 4
Service: 4
Iara P
Good but not the best.
Atmosphere: 5
Food: 4
Service: 5
Agustin Zitalpopocatl
Good Samson...1000%
Atmosphere: 4
Food: 3
Jessica Thurber
Great food and great prices. Everyone was nice!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Nachos
Charly M
The flavor is passable but when you order delivery, they reduce the amount that they normally put when you are present for the price you pay, I think I deserve what is fair and not some thin quezadillas and tacos ?
Atmosphere: 3
Food: 1
Service: 3
K W
Great tacos. Great quesadilla. Friendly people, great vibes.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Quesadilla, Tacos Al Pastor
Åĺ‽ .a (ÅŁ)
My torta was good but the French fries make me feel dizzy after, something up with the fries
Cholula Deli & Grill may be modest in setting and cash-only, but the food it serves is a testament to the depth and history of Mexican street cuisine. Each dish revealed not just bold flavor, but also the centuries old traditions that shape Mexican cooking.
The tacos came in the classic Mexican style double corn tortillas, tender meat, onion, and cilantro. The al pastor, one of Mexico’s most celebrated taco styles, carries an immigrant story: Lebanese shawarma techniques brought to Mexico in the early 20th century, adapted into vertical spit-roasted pork marinated with achiote, dried chiles, and pineapple. Cholula’s version had that characteristic smoky-sweet balance, the pineapple’s subtle acidity brightening the seasoned pork. The carnitas, a specialty of Michoacán, were everything they should be slow-cooked pork simmered in its own fat until crisped on the outside yet tender and juicy within, a preparation dating back to colonial-era Spanish techniques blended with indigenous cooking. The carne enchilada showcased the depth of Mexico’s adobo marinades pork rubbed with a paste of dried guajillo and ancho chiles, garlic, oregano, and vinegar, creating a dish that leaned earthy, spicy, and complex.
The chorizo quesadilla was a highlight of indulgence. Crisp tortillas held melted cheese and house-seasoned Mexican chorizo, spiced with paprika, cumin, garlic, and chile. Unlike Spanish chorizo, Mexican chorizo is made fresh, not cured, and its deep red color comes from ground dried chiles. Here it melded seamlessly with the cheese, creating a rich, savory filling that spilled out with every bite. The chorizo tostada offered the same sausage in a different format: layered over a fried corn tortilla with refried beans, shredded lettuce, crema, and queso fresco, it delivered a play of textures crunch, creaminess, freshness, and spice.
On the side came a thoughtful accompaniment fresh radish slices, cucumber, grilled scallions, lime, and a blistered jalapeño. These garnishes are deeply traditional in Mexican dining. Radishes and cucumber provide cool crunch to balance the richness of meats, lime cuts through fat with acidity, scallions add sweetness when charred, and jalapeños deliver that optional smoky heat. They are not afterthoughts, but part of a balanced plate that reflects the agricultural backbone of Mexican street fare.
To drink, the horchata offered a creamy, rice-based sweetness with cinnamon at the forefront. This beverage has a history stretching from Moorish Spain to colonial Mexico, where rice replaced the original tiger nuts used in the Iberian version. Here, the horchata leaned sweet with a heavy hand of cinnamon, refreshing but perhaps overpowering alongside an already spice forward meal.
The flavors are bold, the portions generous, and the experience authentic. For anyone seeking a true expression of Mexican street food, Cholula proves that sometimes the most unassuming spots are the ones that serve the most remarkable meals.
Atmosphere: 5
Food: 5
Service: 5
Little hole in the wall with amazing food and great service. This is my go-to spot when I need a comforting meal and a nice cup of hot chocolate.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Torta
Who puts lettuce and tomatoes on tacos !!!
Food: 1
not fancy, but friendly staff and tacos are good
Atmosphere: 2
Food: 4
Service: 4
Good but not the best.
Atmosphere: 5
Food: 4
Service: 5
Good Samson...1000%
Atmosphere: 4
Food: 3
Great food and great prices. Everyone was nice!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Nachos
The flavor is passable but when you order delivery, they reduce the amount that they normally put when you are present for the price you pay, I think I deserve what is fair and not some thin quezadillas and tacos ?
Atmosphere: 3
Food: 1
Service: 3
Great tacos. Great quesadilla. Friendly people, great vibes.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Quesadilla, Tacos Al Pastor
My torta was good but the French fries make me feel dizzy after, something up with the fries
Restaurantji Recommends
My torta was good but the French fries make me feel dizzy after, something up with the fries
Very good
Atmosphere: 4
Food: 5
Service: 5
The pozole and quesadilla are delicious and the service is very good, I give it 10 out of 10
Good food
I love it!! The food is delicious, the service is excellent and the prices are according to the quality of the food.
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