HAPPY HOUR MENU

Served Every Tuesday - Friday
4pm - 7pm
Friday Late Night
10pm - 12am
Saturday 2pm - 5pm

BEBIDAS

LA LLORONA

7

margarita, rocks, salt

BARTENDER’S CHOICE

9

RED SANGRIA

7

hibiscus, fresh fruit

VICTORIA (lager)

5

LOS ALIMENTOS

TACOS

3.50 each

Al Pastor, Carnitas, Cochinita, Chicken Tinga, Shrimp, Vegetarian/Vegan: Chef's Choice

TACOS

4.00 each

Asada

TOSTADA

6

chicken tinga, frito beans, lettuce, habanero crema

FRIED SHRIMP

7

smoked chipotle sauce

ESQUITES

8

corn, queso fresco, mayo, fresh lime juice, epazote, chile pepper

NACHOS

7

Instagram post 18091748884525841

Instagram post 18091748884525841

Cochinita Tacos:slow roasted pork, achiote, citrus

Cochinita Tacos:slow roasted pork, achiote, citrus, habanero escabeche

Pozole is a traditional Mexican soup or stew made

Pozole is a traditional Mexican soup or stew made with hominy and meat. It can be seasoned with dried oregano and fresh or dried chiles, and garnished with shredded lettuce ,onion, radishes,salsa, or limes. Serving with 3 tostadas,

Pozole is a beloved part of celebrations and family gatherings in Mexico. The name comes from the Nahuatl word “pozolli” which means “frothy” or “foamy”.

Happy holidays 🎄🎄

Happy holidays 🎄🎄

We are ready to host your holiday party! Contact u

We are ready to host your holiday party! Contact us at 215-515-3276 during business hours to reserve your date.

Friendsgiving on Wed November 27th. All cocktails

Friendsgiving on Wed November 27th. All cocktails $10 starting at 7pm. Open til midnight to spend more time with you!

"Komos Añejo Cristalino is aged for a minimum of

"Komos Añejo Cristalino is aged for a minimum of one year in French oak white wine barrels, then dripped through activated charcoal to refine and remove impurities, resulting in a crystal-clear, perfectly smooth tequila. True to Komos’ craftsmanship, this expression is made using perfectly ripe 100% Blue Weber Agave, hand-harvested from the distinct terroirs of both the highlands and lowlands of the Tequila Valley in Jalisco. The piñas are roasted in traditional stone ovens, and the aguamiel is naturally fermented and twice distilled in copper pot stills. After aging in the finest barrels, the final touch is gentle aeration: the winemaking technique of tumbling the liquid to take on oxygen to make the mouthfeel softer and smoother, while adding a richness and roundness."

Happy Hour on Saturday too! 2 to 5

Happy Hour on Saturday too! 2 to 5

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© 2025 La Llorona Cantina Mexicana | South Philadelphia.