Asadero Los Corrales Menu with Prices is something you will want to check before you go, because this spot works differently than a normal restaurant. Asadero Los Corrales prices its cuts by weight and preparation, so understanding the menu structure clarifies what you pay for. You order by the kilo or half-kilo, and the price shifts based on how you ask for the meat to be cooked.
Asadero Los Corrales Menu With Prices
When you walk in, you will see the meat counter first. That is where the real menu lives. You pick your cut, and then you choose your style. This guide breaks down the typical price ranges and what you should expect to pay for your meal.
Pricing By The Kilo
The core of the menu is the raw meat sold by weight. Prices fluctuate with the market, but these are the standard ranges you will see on the board.
- Arrachera (Skirt Steak): Usually the most expensive option, often running between $450 and $550 MXN per kilo.
- Costilla (Beef Ribs): A solid middle-ground choice, typically priced from $280 to $350 MXN per kilo.
- Tampiqueña: This is a thinner cut, often around $350 to $420 MXN per kilo depending on the day.
- Pollo (Chicken): The budget friendly option, usually sitting near $120 to $150 MXN per kilo.
Preparation Styles And Costs
Buying the raw meat is only half the story. The price you pay at the counter is for the raw product. The cooking process adds a separate fee, which is where the “preparation” part of the pricing comes in.
- Al Carbón: This is the classic grilled style. The fee is usually calculated per kilo, adding roughly $40 to $60 MXN to the total cost.
- Al Pastor: If you get this, it is often sold by the taco or by the kilo for parties. Expect to pay around $180 to $250 MXN per kilo for the prepared meat.
- Adobada: Similar to al pastor, this is marinated and cooked on a vertical spit. Prices are comparable to the al pastor options.
- Tortillas: Sold by the dozen, usually around $15 to $20 MXN.
- Guacamole: Prepared fresh, often costing between $80 and $120 MXN per bowl.
- Charro Beans: A large pot for the table can run you about $60 to $90 MXN.
- Salsas: The house salsas are usually free, but the specialty ones might have a small charge.
- Ask for “medio kilo” (half a kilo) instead of a full kilo. This is often enough for two people if you order sides.
- Skip the imported beers and stick to the house agua fresca. It is cheaper and pairs well with the fatty meat.
- Check the board for the “promo del día.” Sometimes they offer a mixed pack of meats at a slight discount.
What Comes With Your Order
Here is a common point of confusion. The price for the meat usually does not include the sides. You pay for the meat by weight, and then you pay for the extras separately. This keeps the base price lower, but you need to budget for the full meal.
Tips For Ordering On A Budget
If you want to keep the bill down, you need to be strategic. The menu with prices can look intimidating if you do not plan ahead.
Keep in mind that the prices listed on the wall are subject to change. The cost of beef fluctuates weekly, so the total on your ticket might be slightly higher than the menu board suggested. It is always a good idea to confirm the price per kilo at the counter before you point at the cut you want. This avoids sticker shock when the bill arrives. The staff is usually honest about the weight, but watching the scale is a smart habit. If you are going with a large group, call ahead to ask about the current rate for arrachera, as that is the cut that moves the most.
Finaly, remember that the “menu” is not a laminated booklet. It is the display case and the chalkboard behind the grill. Take a moment to look at the raw meat first, then ask the cashier for the exact cooking fee. This two-step process is the only way to accurately calculate your total. The food is worth the effort, but you have to be an active participant in the ordering process to get the best value for your money.