At his throwback storefront, Rick Ortiz delivers a modern Midwestern take on Mexican favorites. His poutine-style spin on chili and cheese curds mixes Wisconsin cheddar cheese curds in zippy chorizo chili; bacon, crispy kale, and local mushrooms show up in tasty turns on traditional tacos. Order at the counter, starting with a rosemary-infused margarita and finishing with a thick horchata milk shake.
Dishes We Liked
Empanada filled with red chorizo and potato ($9), poblano with avocado and potato soup ($7), crispy fish tacos ($8), tacos with River Valley mushrooms ($7), Abuelita’s Pop Tart ($5)