Signature dishes

The plates regulars order most at Los Laureles on East Grand Avenue. Prices and the full list are on the menu.

Why regulars order them

Carnitas are braised and then crisped, the way Los Laureles has made them since it opened. Enchiladas come three to a plate in red, green, cheese sauce, mole or bandera. The Burrito Loco brings the heat with chile de árbol sauce under melted cheese.

Pozole is red, with pork and hominy and all the garnishes on the side. The tampiqueña puts grilled steak, an enchilada and fries on one plate. The coctel de pulpo is served cold in a red tomato broth, and the chiles rellenos are stuffed with cheese under ranchero sauce. Pollo a la crema is grilled chicken in our cream sauce.