Tacos Valentina | KC Restaurant Week

TacosValentina3

TacosValentina4

TacosValentina5

TacosValentina6

TacosValentina7

Neighborhood: Crossroads

1708 Campbell St
Kansas City, MO 64108
United States

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Order carryout

Lunch Menu $20

Course 1

- Choose From Courses 1 & 2 or Courses 2 & 3 -

Totopos & Dip - Heirloom totopos, charred cherry tomato guacamole, & salsa chipotle tatemado.

Elotes - Sweet white & yellow corn, lime-mayo, cotija, queso fresco, & crushed takis.

Duck Pozole Verde - Cured duck, native cacahuazintle hominy, poblano-tomatillo broth, & scallion.

Course 2

- All tortillas are hand-made & pressed to order using heritage mexican field corn from oaxaca.

Barbacoa - Slow braised parham family farm beef cheek, cilantro, & onion.

Carnitas - Confit & seared marinated pork, cilantro, charred mushroom, & onion.

Orinoco (v) - Cascabel fingerling, toum, yogurt salsa, charred onion, & cilantro.

Carne Asada - Thinly sliced seared brisket, poblano, queso anejo, cilantro, & onion.

Suadero - Confit & seared brisket & chuck, cilantro, onion, & salsa verde cremosa.

Mushroom Tinga* (v) - Cured mushroom, pickled cactus, parsnip chili crunch, cilantro, & onion.

Frijol - Refried pintos, seared meunster, & queso fresco.

Kansas City - Crunchy tortilla, ground beef, lettuce, Valentina aioli, & dusted cotija.

Pollo Adobado - Grilled marinated chicken al pastor, cilantro, pickled pineapple, & onion.

Pescado en Ceniza - Smoked mahi mahi, ash-tamarind glaze, poblano, cabbage, carrot, onion, & tomatillo creme fraiche.

Course 3

Churro - Pâte à choux tossed in ginger sugar, apple compote, brown sugar streusel, & dulce de leche.

Ice Cream Paleta - Prickly pear & milk jam custard ice cream bar. Made in collaboration with The French Custard (KCMO).

Dinner Menu $20

Course 1

- Choose From Courses 1 & 2 or Courses 2 & 3 -

Totopos & Dip - Heirloom totopos, charred cherry tomato guacamole, & salsa chipotle tatemado.

Elotes - Sweet white & yellow corn, lime-mayo, cotija, queso fresco, & crushed takis.

Duck Pozole Verde - Cured duck, native cacahuazintle hominy, poblano-tomatillo broth, & scallion.

Course 2

- All tortillas are hand-made & pressed to order using heritage mexican field corn from oaxaca.

Barbacoa - Slow braised parham family farm beef cheek, cilantro, & onion.

Carnitas - Confit & seared marinated pork, cilantro, charred mushroom, & onion.

Orinoco (v) - Cascabel fingerling, toum, yogurt salsa, charred onion, & cilantro.

Carne Asada - Thinly sliced seared brisket, poblano, queso anejo, cilantro, & onion.

Suadero - Confit & seared brisket & chuck, cilantro, onion, & salsa verde cremosa.

Mushroom Tinga* (v) - Cured mushroom, pickled cactus, parsnip chili crunch, cilantro, & onion.

Frijol - Refried pintos, seared meunster, & queso fresco.

Kansas City - Crunchy tortilla, ground beef, lettuce, Valentina aioli, & dusted cotija.

Pollo Adobado - Grilled marinated chicken al pastor, cilantro, pickled pineapple, & onion.

Pescado en Ceniza - Smoked mahi mahi, ash-tamarind glaze, poblano, cabbage, carrot, onion, & tomatillo creme fraiche.

Course 3

Churro - Pâte à choux tossed in ginger sugar, apple compote, brown sugar streusel, & dulce de leche.

Ice Cream Paleta - Prickly pear & milk jam custard ice cream bar. Made in collaboration with The French Custard (KCMO).

Hours:

Monday: Closed
Tuesday: 5pm-10pm
Wednesday-Saturday: 11:30am - 10:00pm
Sunday: 11:30am - 9:00pm

A Taco concept that began as a simple taco passion project, now becoming a project of collaboration and appreciation of Mexican cultural identity.
Our food is local but with reach using sustainable ingredients from both Missouri/Kansas to Mexico’s heirloom farms.
All our masa is made using heirloom Mexican corn from states like Oaxaca and Estado de Mexico and is small-batch stone-milled. Our masa is milled daily and hand-pressed to order and matched with unique braises and regional Mexican recipes learned in passing through collaboration and passed down by our families.