Let’s be honest—when you think of a taqueria, tacos probably steal the show. But what about the sides? At Bruno’s Taqueria, the sides aren’t just an afterthought—they’re full-on co-stars that bring depth, flavor, and fun to every plate.
This post is your backstage pass to the sides that deserve more love. Whether you’re a guac fanatic or a slaw seeker, there’s a little something here to wow your taste buds. Ready to meet the real MVPs of your next meal?
Why Sides Matter at a Taqueria
The Unsung Heroes on Your Plate
Sides set the tone. They balance the bold flavors of tacos, add texture, and keep things interesting. At Bruno’s, they’re crafted with intention—from house-prepped veggies to family recipes passed down through generations. This isn’t fast food. It’s food made with soul.
1. Street Corn (Elote) – The Creamy, Cheesy Legend
What Makes Bruno’s Elote Special
You haven’t lived until you’ve tried Bruno’s street corn, also known as elote. Grilled to perfection, smothered in creamy mayo, cotija cheese, chili powder, and a squeeze of lime—it’s messy, it’s indulgent, it’s unforgettable.
🌽 Tip: Pair it with a smoky carne asada taco and thank us later.
Craving more sides and add-ons? Don’t miss our taqueria menu guides for full flavor inspiration.
2. Fresh Guacamole – Not Just an Add-On
Avocado Perfection at Bruno’s
You might think you know guacamole—but Bruno’s version? It’s next level. Made fresh daily with hand-picked avocados, diced red onions, cilantro, tomato, and a hint of lime, it’s smooth with a chunky personality.
🥑 Try it with the plantain chips (coming up next!). Want to know why this recipe hits differently? It’s all about authentic ingredients and local love.
3. Mexican Rice – The Comfort Side You Didn’t Know You Needed
Simple, Flavorful, and Fulfilling
Mexican rice at Bruno’s is anything but boring. Infused with tomato, garlic, and a touch of cumin, each spoonful delivers a subtle richness that complements every taco.
🍚 It’s perfect for scooping with a tortilla or mixing into your meal. And yes, it tastes like home.
4. Refried Beans – A Creamy Classic with a Twist
Handcrafted with Heritage
You might overlook refried beans, but Bruno’s version is unforgettable. Slow-cooked pinto beans, smashed and lightly fried with spices and a little lard for richness—it’s tradition served with love.
Want to understand why the kitchen at Bruno’s is so special? Take a peek behind the scenes for a look at their passion in motion.
5. Plantain Chips – A Sweet and Savory Surprise
Crunchy, Golden, Addictive
Light, crisp, and naturally sweet, Bruno’s plantain chips bring a whole new vibe to your plate. They’re great for dipping in guac, salsa, or even scooping up queso.
🍌 Bonus: They’re gluten-free and crowd-pleasing—perfect for anyone with dietary preferences.
6. Cactus Salad (Nopalitos) – For the Adventurous Palate
Why This Side Is a Game-Changer
If you’re looking for something bold and unique, say hello to nopalitos. Made from tender cactus paddles, this salad is tangy, earthy, and refreshingly different.
🥗 It pairs beautifully with spicy tacos or as a light bite between heavier flavors. It’s a nod to deep taqueria culture that deserves respect.
7. Taqueria-Style Slaw – The Zingy Sidekick
Bright, Bold, and Refreshing
This isn’t your standard cole slaw. Bruno’s taqueria slaw is made with cabbage, jalapeño, lime, and a splash of vinegar for a tangy crunch that cuts through the richness of meats and cheeses.
🥬 Perfect on top of a carnitas taco or eaten by the forkful. It’s a standout side that adds zing to every bite.
8. Queso Fundido – Melted Bliss in a Bowl
Cheesy Dreams Come True at Bruno’s
What’s better than melted cheese? Nothing. Bruno’s queso fundido is rich, gooey, and loaded with chorizo or roasted peppers. Served hot with tortillas for dipping, it’s an indulgent must-try.
🧀 Pro tip: Pair this with one of Bruno’s signature drinks or something from their beverages list for the ultimate comfort food experience.
More Than Just Tacos – The Full Bruno’s Experience
Explore the Taqueria Menu Guides
From tacos to sides and beyond, Bruno’s is a culinary playground. Use their helpful menu guides to explore all the food combinations you didn’t know you were missing.
Learn the Taqueria Culture
Bruno’s isn’t just a place to eat—it’s a local institution rooted in tradition, flavor, and community.
Perfect Pairings – Sides That Elevate Your Meal
Taco Pairings That Make Every Bite Memorable
When sides and tacos team up the right way, you get magic on a plate. Bruno’s staff are pairing pros, and you can explore their tips in the taco pairing tag above.
Behind the Kitchen – What Makes These Sides Authentic
Behind-the-Scenes Glimpse of Bruno’s Kitchen
From freshly chopped veggies to house-made sauces, the care and craft behind every side dish is what gives Bruno’s its edge. See how they do it all from scratch in their behind-the-scenes blog.
Conclusion: Give the Sides Their Due!
So next time you visit Bruno’s Taqueria, don’t just zero in on the tacos. The sides here are flavorful, thoughtful, and often—let’s face it—downright show-stealing.
Explore the whole experience. Taste beyond the shell. And let these incredible sides turn your meal into something unforgettable.
FAQs
1. What are the best sides to order at Bruno’s Taqueria?
The best sides include street corn, queso fundido, plantain chips, and guacamole.
2. Are Bruno’s Taqueria sides vegetarian-friendly?
Yes! Many sides like guacamole, Mexican rice, and slaw are perfect for vegetarians.
3. Can I get a side dish combo at Bruno’s?
Check the taqueria menu or ask the staff—combos are often available.
4. Are there gluten-free side options at Bruno’s?
Absolutely. Try the plantain chips, cactus salad, or refried beans.
5. Is queso fundido spicy?
It can be! Opt for the version with roasted peppers if you want it milder.
6. Does Bruno’s use authentic ingredients in their sides?
Yes, they prioritize authentic, high-quality ingredients sourced locally when possible.
7. Where can I learn more about the food philosophy at Bruno’s?
Visit their behind-the-scenes section or explore the kitchen tag for more stories.