Oaxaqueña Triqui

A Triqui menu beyond the familiar taco fillings

Oaxaqueña Triqui brings the cooking of Oaxaca’s Triqui community to North Lake Avenue. It grew from the back of a neighborhood grocery into the larger restaurant at number 68. The kitchen continues to make tortillas and sauces from scratch, with a menu that gives regional dishes space alongside a quick three-taco order.

Pastor combines marinated pork and pineapple; campechano brings steak and chorizo together; tinga uses shredded chicken in a spicy sauce. Cecina, carnitas, potato with chorizo, potato with jalapeño and chicharrón in green salsa broaden the range. Orders come with onion, cilantro, lime, radish and salsa, and single tacos allow a smaller comparison.

The handmade quesadilla is filled with Oaxaca cheese and a choice that includes squash blossom or huitlacoche. Huaraches give those same ingredients a broad corn base with beans and garnishes. Tlayuda Oaxaqueña combines beans, chorizo, marinated pork and cecina on a large homemade tortilla. Machucadas Triqui uses broken tortillas with green or red sauce, cheese, cecina and beans. These are specific meals rather than larger versions of an ordinary taco.

The current address and phone

Use 68 North Lake Avenue, 518-487-4999. Older pages still show 77 North Lake Avenue and a former phone; the current business site identifies the new address and contact. Hours are Monday–Saturday 8 a.m.–11 p.m. and Sunday 8 a.m.–3 p.m. Pickup and delivery are linked directly.

Breakfast choices include tamales, molletes, chilaquiles and guajolota, a tamal sandwich. The published breakfast menu begins earlier than the restaurant’s general hours, so an early order needs the checkout’s available slot. Public accounts often favor handmade tortillas and regional dishes, while some describe missed sides or slow phone responses; keeping a mixed order explicit helps distinguish individual tacos from the three-piece meal.

Choose pickup or delivery at North Lake Avenue.