Steak, chicken, and shrimp, with cactus, poblano peppers, onions, and tomatoes. Served on a hot Mexican mortar stone.

Whole fried mojarra (tilapia). Served with rice, fries, and guacamole salad.

Small Margaritas are only $2.99 and our Large Margaritas are only at $5.25! This special is available every day from 3pm til close.

This signature dish was created by one of the two owners of the El Saltillo Mexican Restaurants, Jorge Flores. It consists of a t-bone steak, served with shrimp (in this case, fried shrimp), rice and guacamole salad. Maybe you've seen Jorge around?

Jose Cuervo has become a popular tequila in our establishments and in Mexican restaurants across the Mississippi Gulf Coast.

We've reached a House Margarita recipe that we are very proud of! Come try one for yourself.

Small Margaritas are only $2.99 and our Large Margaritas are only at $5.25! This special is available every day from 3pm til close.

Try our popular Steak Burrito, for steak lovers, burrito lovers, and cheese dip lovers, all in one!

Our Lunch Menu is available every day from open til 3pm!

Tortas are a staple of Mexican street food, and we've managed to do a pretty good job at matching the taste of this popular Mexican sandwich.

This is our current line-up of Mexican beers! We carry a wide variety: Modelo Especial, Negra Modelo, Corona, Corona Light, Pacifico, Tecate, Dos Equis Amber, Dos Equis Lager, and we're very proud to present, Victoria, a very popular beer from our home-state in Mexico!

Sol was missing on picture day, but don't fret, we do carry Sol at this location.

Burrito Supremes have become a very popular food item at El Saltillo. This burrito is filled with ground beef and beans, topped with our burrito sauce, lettuce, tomatoes, sour cream, and guacamole.

Earlier in 2015, we had an idea to redo our interior! This is part of that renewing process! We had custom-made booths created by the owner, Martin Flores, himself! And they turned out great, as well as this playful, yet elegant, color scheme for our bar section.