*** BELOW ARE EXAMPLES OF OUR REGULAR MENU (PRE COVID 19). CURRENTLY WE ARE OFFERING A NEW SPECIAL MENU EACH WEEKEND, WHICH CAN BE FOUND POSTED ON OUR SOCIAL MEDIA***
From 5-8:30 on Tuesdays, we have some fun and feature $3 street tacos!
Each taco features made to order blue corn tortillas using fresha masa from Three Sisters Nixtmal in Sellwood. Each tortilla is filled with made to order items like Carne Asada featuring organic ribeye from Painted Hills beef, pork from Cartlon Farms, fresh chorizo made from scratch, or flavorful vegetarian options. All are topped with chopped onions, cilantro and served with fresh lime and cilantro.
Choose from a variety of fresh made salsas!
2 eggs scrambled, spiced potatoes, Oaxacan cheese blend, cart made pinto beans, sour cream, choice of salsa.
Add Neuske applewood smoked bacon or scratch made chorizo to spice things up!
The basic- Oaxacan cheese blend. Side Salsa
Make it tastier with these add-ons
+ Achiote Pork
with charred onion & caramelized pineapple
+ Carne Asada
(Ribeye! Oh hey)
Hi, my name is Eric Gitenstein and I am the chef/owner/head dishwasher of MF Tasty, a food cart in Portland, OR. MF Tasty began as a secret supper club popping up around Phoenix, AZ in 2010. Our schtick was “for one night only, for this price we will be offering this menu.” Location was only revealed to those that reserved spots, and then poof! On to the next menu/location.
“This Menu” consisted of playful prix fixe dinner menus with a changing theme. Examples were “So Cute I Could Pinch Your Cheeks”. Featured dishes were items like a ceviche of red snapper cheek, and cola braised beef cheeks as an entrée; “Four Courses of Pork” featured items like maple bacon cupcakes, fennel and pepper crusted pork loin served over risotto and so on. You get the idea, we had fun with it.
Now we (myself and my “wife-ager” Nicole) are in Portland serving you with a theme of “Southwest Inspired. Portland Made”. What does that mean? What is Southwestern food? Are there green chiles on everything? Different regions showcase different products. Living in Arizona for about 20 years has made my love for these flavors grow, and I want to share these with Portland. This is where “Southwest Inspired. Portland Made” comes into play. Oregon has some of the most amazing local products a chef could ask for, so we want to utilize these ingredients and combine them with a flavor profile we know and miss. However don’t be surprised if you see a special or two that strays from our wheelhouse. In my ten years cooking I have worked at restaurants specializing in other cuisines, and if we can make it, well we want to share it.