Frequently Asked Questions

The tortilla machine was imported directly from Mexico and is the only one of its kind in Montrose. It produces tortillas the traditional way in batches of 25–30 lbs multiple times daily. Fresh batches are made throughout the day and sold until they're gone.

One rotating dish is prepared fresh every morning by in-house cooks — examples include pork ribs with green chili, cabeza, and chile relleno. Nothing is reheated or held from the previous day. Recipes change based on what the cooks prepare that day, rooted in authentic Mexican regional tradition.

Plain arrachera is fresh-cut skirt steak ready to season yourself. Marinated arrachera comes pre-seasoned with traditional Mexican spices. Both are cut to order from Cargill-sourced beef, and you can also get diezmillo in plain, marinated, or adobado styles with red chili.

Colorado's dry high-desert air makes store-bought tortillas crack and dry out quickly. Fresh tortillas made on-site multiple times per day stay soft and pliable. The imported machine produces them the same way they're made in Mexico, meeting a daily need the community can't get elsewhere.

Weekends feature menudo, tamales, and birria — all made fresh on-site. These are traditional dishes prepared by experienced cooks using authentic recipes. Weekend specials complement the daily rotating dish and expand the menu beyond weekday offerings.

Carnitas are slow-cooked traditionally by experienced in-house cooks — not oven-roasted or rushed. The owner specifically calls them out as one of the store's signature items. They're made fresh daily and available in larger quantities on weekends for family gatherings and events.

The store stocks imported products from Mexico, El Salvador, Nicaragua, Colombia, and Venezuela. This includes ingredients and specialty items unavailable at standard grocery stores. The selection serves the growing Latin American community in Montrose with products that taste like home.

Yes — meats are cut to order while you wait, not pre-packaged. The spacious store layout with shopping cart access makes it comfortable to browse and request specific cuts. All beef and pork are sourced fresh from Cargill and cut to your exact specification.

Conchas, bolillos, and seasonal pan dulce varieties are baked in-house every morning. Nothing is thawed from frozen or sourced from a distributor. The in-house bakery operation is uncommon for a carnicería and makes this a full-service Latin market under one roof.

Tacos al asada and al pastor are prepared daily using fresh-cut meats and handmade tortillas made on-site. Weekly and weekend specials add variety beyond the everyday options. Everything is scratch-made — no frozen ingredients or shortcuts — and ready for takeout.

The owner's husband ran a taco truck and struggled to source affordable quality meat locally, so he opened his own carnicería in March. What started as a practical solution became a community resource serving the Uncompahgre Valley's growing Latin American population.

It's the only store with a tortilla machine imported from Mexico, in-house bakery, rotating daily prepared dishes, and full butcher service under one roof. The spacious layout with shopping carts makes it easier to navigate than smaller competing carnicerías, and everything is made fresh daily on-site.