De Leon's Taco & Bar

De Leon's Taco & Bar Menu

(509) 381-5540
2718 East 57th Avenue, Spokane, WA 99223

The Appetizers and Sharables


Sharable Guacamole
$6.00
You know for the chips.
ToGo Chips and Salsa
$4.99
Rebel Fries
$9.50
Fries topped with juicy carne asada, melty cheese, sour cream, pico de gallo, and salsa. It's not exactly grandma's recipe but its pretty damn good bar food.
The Nachos
$8.50-9.50
Our locally made chips topped with melted cheese, beans, olives, jalapenos, green onions, sour cream and guacamole.
Queso Fundido
$11.00
Monterrey cheese melted over chorizo, onions, jalapeños and tomatoes and a side of flour tortillas.
The Quesadilla
$5.00
We stuff our proprietary cheese blend into a tortilla then toss it on the grill. Served with chopped lettuce, pico de gallo, sour cream and guacamole.
Chicken Taquitos
$7.00
Taco Salad
$8.00-9.00
Fiesta Salad
8.00-9.00

$The Tacos

All tacos come fully equipped with cilantro, onions, side salsas and a de leon tortilla make it a combo.
Guisado Tacos
$2.50
Guisado translates to stew in English. We slowly braise our tasty meats for over three hours in our homemade broths. That's how we get to that melt in your flavor the de leon's are known for.
Street Tacos
$2.75
Carne asada - al pastor - chorizo con queso.
Holy Tacos
$2.99
Named after their creator Jesus the cook. Tender marinated skirt steak cilantro and onions on a corn tortilla.
Vegan Tacos
$2.75
Soy protein with sautéed green, red bell peppers and onions.
Shrimp Tacos
$3.50
Grilled to perfection and topped with cabbage, pico de gallo and our signature creamy chipotle salsa.
The Crispy Tacos
$6.50-7.00
Crispy Tacos your choice of protein stuffed into one of our crispy taco shells. Topped with lettuce, tomatoes and cheese X3.
Mahi Mahi Tacos
$4.50
Grilled mahi mahi topped with cabbage, pico de gallo and a creamy chipotle sauce.
The Sampler Tacos
12.00-48.00
Served with 4" corn tortillas, with your choice of carnitas, carne asada, al pastor, pork verde, pork colorado, pork belly, shredded chicken and shredded beef.

$The Burritos

Burritos come with rice, beans, cilantro and onions inside.
Sergio's Burrito
$9.50-10.50
We smother your burrito with your choice of red or green enchilada sauce rice and beans, then we top it off with melted monterrey jack cheese, lettuce, tomatoes, sour cream and guacamole.
Carne Asada
$9.00
Steak.
Shredded Beef
$8.00
Shredded Chicken
$7.50
Ground Beef
$7.50
Pork in Chile Verde
$7.50
Hot.
Bean & Cheese Burrito
$4.00
Bean, Cheese & Rice Burrito
$5.00
The Baja Burrito
$13.00
Stuffed with shrimp, black beans, rice, sautéed Bell peppers, and onions. Topped with our Baja sauce, melted cheese, sour cream and a couple slices of avocado.
Rebel Burrito
11.50
14" flour tortilla filled with carne asada, french fries, cheese, sour cream, pico de gallo and guacamole.

$The Combinations Beyond The Tacos

All combination plates come with re fried beans and rice.
Sergio's Carne Asada Plate
$17.00
Our delicious skirt steak and an enchilada of your choosing.
Flautas de Pollo
$9.25
Three deep fried chicken taquitos made with corn tortilla. Served with lettuce, pico de gallo, cotija cheese and sour cream.
Tamales
$11.00
The Tostada
$4.50
One of our house made tostada shells topped with lettuce, tomatoes, avocado slices, onions, sour cream, cotija cheese and beans.
Carne Asada
$15.00
Grilled to perfection skirt steak served with rice and beans.
The Torta
$7.00-8.00
Toasted talera bread filled with refried beans, lettuce, tomatoes, avocado, onions, sour cream, cotija cheese and your choice of protein.
The Fajitas
$14.00-15.00
Served with rice and beans.
The Fajita Bowl
$10.00-12.00
We take a bowl of black beans and rice; throw in some protein with sautéed onions and peppers. Then we top it all off with mango salsa and avocado slices so it looks good on the social media.
Enchildas
12.00

$Sides and Ala Carte Postres and Desserts


All Desserts just
5.00
Flan-Rich and creamy caramel custard sopapias.

$Served Only on Weekends


Menudo Bowl
$11.00
Traditional Tripe soup.
Pozole Bowl
$10.00
Traditional pork stew.

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