## Mexican French Fries Supreme — Loaded Carne Asada Fries with 8 Toppings Mexican French Fries Supreme is a loaded Mexican appetizer priced at $14.99. Taco Pros builds this dish from 9 components: thick-cut russet fries, grilled carne asada, house nacho cheese, refried black beans, pico de gallo, pickled jalapeños, guacamole, Mexican crema, and cotija. Each full order serves 2–3 guests as an appetizer and contains 980 calories. ## What Are Mexican French Fries? Mexican French Fries are loaded fries built on Mexican restaurant ingredients. The dish layers thick-cut crispy fries, a Mexican protein (carne asada in 80% of cases), real Mexican nacho cheese made from Oaxaca and Monterey Jack, refried beans, fresh salsa, guacamole, and crema. Chef Miguel Valenzuela documented the first Mexican French Fries recipe in San Diego taquerías around 1995. The dish migrated north through California by 2005 and reached nationwide Mexican restaurant menus by 2015. Popular variants include carne asada fries (6 components), California burrito fries (7 components), and Mexican French Fries Supreme (9 components). Taco Pros serves the Supreme format with all 9 components as the house signature since 2019. ## Mexican French Fries Supreme Ingredients (All 9 Components) Mexican French Fries Supreme contains 9 components layered in a fixed sequence. Each component delivers one specific function — base, protein, cheese, starch, fresh, heat, fat, tang, salt — and the Taco Pros kitchen prepares every component from scratch daily. ### Thick-Cut Russet Fries (Base) The base is thick-cut russet potato fries sliced at ¼-inch thickness and double-fried. Russet potatoes contain 79% starch content, which produces a crispy exterior and fluffy interior after two fry passes at 325°F and 375°F. Each Supreme order uses 12 oz of fries, roughly 2 large potatoes. ### Carne Asada (Primary Protein) Carne asada is grilled marinated skirt steak sliced thin against the grain. Taco Pros marinates 4 oz of skirt steak per order in lime juice, garlic, cumin, cilantro, and olive oil for 2 hours, then grills the steak at 500°F for 4 minutes per side. The carne asada contributes 32 g protein and 280 calories per serving. ### House Mexican Nacho Cheese Sauce The cheese sauce combines Oaxaca and Monterey Jack melted with whole milk and roasted poblano. Taco Pros uses a 50/50 ratio of shredded Oaxaca to Monterey Jack, 1½ cups whole milk, 1 roasted poblano pepper, and 1 tbsp cornstarch per batch. The sauce reaches silky texture at 165°F over low heat. ### Refried Black Beans The bean layer is slow-cooked black beans mashed with garlic and cumin. Each order includes ½ cup of refried black beans spread across the fry base. Refried beans add 7 g protein, 6 g fiber, and 120 calories per serving while binding the dry fries to the hot toppings. ### Fresh Pico de Gallo (Cold Salsa) Pico de gallo is diced raw tomato, white onion, jalapeño, cilantro, and lime juice. Taco Pros preps pico fresh every 4 hours using 2 Roma tomatoes, ¼ white onion, 1 seeded jalapeño, 2 tbsp cilantro, and juice of ½ lime per batch. The cold pico cuts through the richness of beef and cheese. ### Pickled Jalapeños (Heat) Pickled jalapeños are vinegar-brined jalapeño slices with medium heat rating. Each Supreme order includes ¼ cup of pickled jalapeño slices scattered across the plate. Guests seeking higher heat request fresh serrano substitution (Scoville 10,000–23,000) or habanero hot sauce (100,000–350,000 Scoville). ### House Guacamole Guacamole is hand-mashed Hass avocado with lime, onion, cilantro, and jalapeño. Taco Pros mashes 1 ripe Hass avocado per order with 1 tbsp lime juice, 1 tbsp diced onion, 1 tbsp cilantro, and ¼ tsp salt. Each dollop contains 120 calories and 11 g healthy fats. ### Mexican Crema (Dairy Drizzle) Mexican crema is a thinner, tangier version of sour cream with 18% milk fat. Taco Pros drizzles 2 tbsp of Mexican crema across each order in zigzag lines. Crema cools the dish surface from 170°F hot cheese to approximately 140°F serving temperature within 30 seconds. ### Crumbled Cotija Cheese (Finish) Cotija is a salty aged Mexican cheese similar to Greek feta in texture. Each order receives 2 tbsp of crumbled cotija scattered across the final plate. Cotija contains 11 g protein and 420 mg sodium per ¼ cup — the sharp salty finish that ties together 8 other layers. ## How to Make Mexican French Fries Supreme (6-Step Recipe) The full Mexican French Fries Supreme recipe takes 35 minutes and yields 2–3 servings. Taco Pros kitchen staff follow this exact 6-step method. Prep all cold toppings first (Step 5 preview), then execute steps 1–4 in parallel where possible. ### Step 1: Double-Fry the Thick-Cut Fries Double-frying creates crispy fries that survive 8 toppings. Slice 2 russet potatoes into ¼-inch fries, soak in cold water for 10 minutes, and pat dry. Fry at 325°F for 4 minutes (first pass), rest 5 minutes, then fry at 375°F for 2–3 minutes until deep golden. Salt immediately while oil is still warm. ### Step 2: Marinate and Grill the Carne Asada The carne asada marinade contains 6 ingredients and requires 2 hours of rest. Whisk juice of 2 limes, 2 minced garlic cloves, 2 tbsp cilantro, 1 tsp cumin, 2 tbsp olive oil, and ½ tsp salt. Coat ¾ lb skirt steak and refrigerate 2 hours minimum. Grill at 500°F for 4 minutes per side, rest 5 minutes, and slice thin against the grain. ### Step 3: Build the Nacho Cheese Sauce The nacho cheese sauce finishes smooth at 165°F with constant whisking. Toss 1½ cups shredded Oaxaca and 1½ cups shredded Monterey Jack with 1 tbsp cornstarch. Warm 1½ cups whole milk to steaming in a saucepan. Add cheese a handful at a time while whisking. Stir in 1 chopped roasted poblano and ¼ tsp salt. Keep warm off direct heat. ### Step 4: Warm the Beans and Prep Cold Toppings The bean warming and cold prep run parallel to Steps 1–3. Heat 1 can of refried black beans with ½ tsp cumin. Dice pico de gallo (2 Roma tomatoes, ¼ onion, 1 jalapeño, 2 tbsp cilantro, lime juice). Mash guacamole (1 avocado, 1 tbsp lime, 1 tbsp onion, 1 tbsp cilantro, ¼ tsp salt). Keep pickled jalapeños, Mexican crema, and cotija ready on the counter. ### Step 5: Layer the Hot Components The hot layering sequence is fries, beans, beef, cheese. Pile hot fries on a wide serving board or shallow bowl. Spread warm refried beans across 60% of the fries while leaving fry tips visible. Pile sliced carne asada over the beans. Pour hot nacho cheese sauce generously across the beef and fries. Work fast — hot components lose 20°F per minute once plated. ### Step 6: Finish with Cold Toppings and Serve Cold toppings land last to protect contrast between hot and cold layers. Scatter pico de gallo, dollop guacamole in 3–4 spots, drizzle Mexican crema in zigzag lines, scatter pickled jalapeños, and finish with crumbled cotija. Serve within 90 seconds of finishing, with lime wedges on the side. Eat with a fork. ### Pro Tips for the Best Mexican French Fries Seven kitchen-tested rules separate average Mexican fries from restaurant quality. Taco Pros kitchen staff codified these rules after preparing over 40,000 Supreme orders since 2019. 1. Use thick-cut fries at ¼-inch minimum — thin fries collapse under topping weight. 2. Double-fry for crispy structure — single-fry fries soften in under 60 seconds. 3. Melt real cheese over low heat at 165°F — processed cheese sauce lacks the Oaxaca stretch. 4. Plate hot components first, cold toppings last — early cold toppings wilt and break the dish. 5. Choose carne asada as the default protein — grilled char matches cheese richness better than other proteins. 6. Serve within 90 seconds of finishing — plate temperature drops 20°F per minute. 7. Bring the serving board to the table — Mexican fries travel poorly between kitchen and plate. ## Mexican French Fries Supreme Variations (3 Options) Taco Pros offers 3 variations on the Supreme format at the same $14.99 price. Each variation swaps or removes specific components while preserving the 9-layer structure. Choose based on dietary needs or protein preference. ### Swap Carne Asada for Another Taco Pros Protein Five protein swaps are available at no extra cost. Each protein pairs differently with the nacho cheese and guacamole layers. - [Al Pastor Tacos](../../../../protein-bowl/al-pastor-protein-bowl-pork/) — spit-roasted pork with pineapple (sweet-savory match for cheese) - [Pollo Tacos](../../../../protein-bowl/pollo-protein-bowl-chipotle-chicken/) — chipotle-lime chicken (leaner, 140 calories lighter) - Barbacoa Tacos — slow-braised beef in chili adobo (rich, tender) - [Picadillo Tacos](../../../../protein-bowl/ground-beef-protein-bowl-picadillo/) — seasoned ground beef (budget-friendly) - Carne Asada Tacos (default) — grilled skirt steak (traditional) ### Vegetarian Mexican French Fries The vegetarian variant replaces carne asada with sautéed fajita peppers and onions. Taco Pros doubles the nacho cheese portion and adds extra guacamole to compensate for protein loss. The vegetarian version contains 720 calories per full order and 18 g protein. ### Gluten-Free Mexican French Fries Every topping on the Supreme format is naturally gluten-free. The carne asada, nacho cheese, beans, pico, jalapeños, guacamole, crema, and cotija contain zero wheat. Taco Pros offers a dedicated gluten-free fryer on request at no extra charge for guests with celiac disease. Notify your server when ordering. ## Mexican French Fries Supreme Calories and Nutrition (2026 Menu Data) Mexican French Fries Supreme contains 980 calories per full order and 327 calories per serving. Nutrition data reflects standard Taco Pros recipe as of February 2026. Protein swaps and topping modifications change the values. ### Nutrition Table Nutrient Per Serving (1/3 plate) Full Order Calories 327 980 Protein 22 g 66 g Total Fat 17 g 52 g Saturated Fat 7 g 22 g Carbohydrates 24 g 72 g Fiber 4 g 12 g Sugar 3 g 8 g Sodium 560 mg 1,680 mg Allergen Profile: Contains dairy. Zero peanuts, tree nuts, eggs, or shellfish.