tacoshop DINNER SERIES
every Thursday, Friday, Saturday 🌶️ all dishes under $29
NEW taco tasting! $25/person: 4 tacos + an empanada
join us thursday-saturday
Experience tacoshop in a whole new light at our weekly Thursday-Saturday dinner series. The menu will honor traditional Mexican recipes with contemporary techniques. Discover the multi-faceted regions of Mexico through their unique flavors; From light ceviche to hearty mole to adventurous cactus tacos, our dinner series will transport your tastebuds from Cape May Court House to sunny Mexico.
The menu is a la carte. True taco lovers won't want to miss the Chicken Mole or the Lamb Barbacoa. We offer a taco tasting that we know you'll love. There are kid-friendly options, and a full complement of non-alcoholic beverages to accompany your meal.
Reservations and walk-ins welcome. Sit at the counter and watch Chef Lucas Manteca in action!
MENU
Menu subject to change. This is an la carte experience. Open the PDF for the full menu.
Many dishes are GF. Our corn tortillas are always house-made.
There will be vegetarian/vegan options throughout.
TACOS
$5.5 — $7.5
AL PASTOR
Adobo marinated pork flap, onions, grilled pineapple, radish, cilantro
SUADERO CAMPECHANO
Braised brisket, house-made sausage, onions, salsa roja, radish, cilantro
SCALLOPS TACOS
Grilled NJ scallops, grilled corn, oyster mushrooms, tomato confit, salsa pipian
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TO SHARE
$4.5 — $17
BEET "BETABEL" SALAD (V)
Smoked beets, winter squash & mamey mole, brussels sprout leafs, prickly pear, crunchy salsa macha
“MACHAS STYLE” CRISPY POTATOES
Tap Room Farms crispy potatoes, tossed in salsa macha topped with red onions, rajas, drizzled with smoked crema
ORALE CAESAR (V)
Romaine, fried queso croutons, anchovy salt, warm tomatoes, pickled radishes, avocado, chinextle dressing
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MAIN COURSES
$17 — $28
CARNE ASADA “A LA TAMPIQUENA”
Chimichurri marinated grilled skirt steak, yucca garlic fries, grilled nopales,
jalapeños and onions and a side of chayote - watercress and carrot salad
CHICKEN MOLE “TEOTITLAN STYLE”
Senate Farm braised chicken in black mole sauce, served with arroz Mexicano,
creamy beans, calabaza, braised collard, toasted sesame seeds and warm tortillas
FRIED FISH “DE LA COSTA"
Masa encrusted fry fish of the day served over a bed of Mexican rice, chayote - watercress and carrot salad,
accompanied with salsa macha, grilled lime and cilantro
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REFRESCOS
— Soft Drinks —
AGUAS
SOFT DRINKS
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DULCES
— Desserts —
CHOCOFLAN CON DULCE DE LECHE
STRAWBERRY-NUTELLA EMPANADAS
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tacoshop will continue to serve its regular menu during these dinners.
You are welcome to order take-out, or dine-in as usual.
🌶️🌶️🌶️
BACKGROUND
The culinary world has changed a lot since 2021 when tacoshop opened in Cape May Court House. Opening during COVID meant an emphasis on take-out dining, and while that remains a core part of tacoshop, we have always valued table service in hospitality, and we do believe Mexican food is best eaten fresh and on the spot. These dinners will allow us to serve our customers in the way we are most passionate about, and for diners to enjoy the creativity and eye-opening flavors that earned Chef Lucas his James Beard nomination.
tacoshop dinners in Philadelphia Inquirer
Excerpt from article by Craig LaBan, published Jan. 23, 2024
"Manteca [has] a passion for cuisine as a cultural expression and an outgoing staff that delivers real hospitality...Tacoshop [leans] into Manteca’s experience as a restaurateur with dinner service, essentially transforming the airy quick-serve space into a charming 30-seat BYOB on Friday and Saturday nights.
Manteca [is] still finding the perfect balance of familiarity flavors and cheffy adventure for his audience. But there are more than enough dishes on this menu already that should gain broad appeal. Like tacos topped with sweet local scallops and salsa pipián. Or the cornmeal-encrusted whole fish with salsa macha. Or the soulful pozole de la montaña, a heartily thick rendition of hominy pork stew inspired by chef Fernando Lopez’s grandmother in Guerrero. At $19 for one large and hearty bowl, it’s a bargain on a dinner menu that tops out at $28 for carne asada.
Other dishes, like the Teotitlán-style Oaxacan mole negro with braised chicken, or the Hidalgo-style lamb shoulder barbacoa, which takes three days to make before it arrives steamy and tender in a banana leaf bundle beside stewed black beans, nopales, and a crock of rich consommé from the drippings, is the kind of meal I’d build a road trip around. And then finish with a sweet corn tamale stuffed with tangy guava and molten cheese."
Open Monday-Sunday
11am - 8pm
Traditional Dinners
Thursday - Saturdays
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