Co-owner Lucia Muñoz-Carlisle’s hometown of Monterrey, Mexico is the inspiration for the menu of tacos filled with meat or veggies (3 locations, including Fiserv Forum and Crossroads Collective, 2238 N. Farwell Ave.).
Mashed, fried green plantains in Creole sauce, Cuban ropa vieja (braised beef with peppers) and slow-roasted pork pay homage to Cuba and Puerto Rico (2258 S. Kinnickinnic Ave.).
3) Cocina 1022
Picaditas (fried masa cakes inspired by those from Guerrero, Mexico) are specialties of this kitchen, as is molcajete (mixed grill, which is similar to Argentinian parrilladas). (1022 S. First St.)
The tiny kitchen (at 5814 W. Bluemound Rd.) is skillful with Mexican moles, including Oaxacan mole rojo. The chef also incorporates yuca (popular in Cuba, native to Puerto Rico) and plantains (staples of Central America and the Caribbean) into Tavo’s fusion-y menu.
It has new, larger digs (6207 W. National Ave.), but Antigua still spotlights creations from all over Latin America, like Ecuadoran shrimp in coconut sauce, Peruvian lomo saltado and Argentinian empanadas.