Food & Drink

The Ohio City restaurant's owner Rafael Ayala brings huitlacoche, sometimes called "a Mexican truffle," to Cleveland.

This Sandusky taco spot's combination of juicy lobster pieces and Mexican spices will turn your taste buds on their head — in a good way.

Originally a sandwich, owner Samuel Lavictoire decided to try his banh mi recipe as a taco. Spoiler alert: it worked.

The choice between a corn and flour tortilla shouldn't be an afterthought — it makes or breaks your taco.

Pineapple, cilantro and Sriracha work perfectly with teriyaki-marinated grilled chicken in this Japanese and Mexican mashup.

The carnitas at this Cleveland spot are cooked with Modelo Negra beer, orange juice, Mexican Coca-Cola and a pinch of tequila.

With a recipe that's been unchanged since 2006, the Ohio City restaurant's machaca taquitos are a Cleveland staple.

The Senor Tequila team uses patience and precision when adding spice and flavor to the meat.

For the past decade, owner Joshua Sias has been obsessed with creating the perfect taco recipe. He very well might have done it with the Bangkok tacos.

One of seven original tacos at the Warehouse District spot, beer-marinated chicken sits on a house-made corn tortilla.

Since opening his restaurant in 2009, the owner is the place for locals looking for tacos, quesadillas, tortas and more in Painesville.

The owner, who first got into tacos by adding tacos to Paladar Latin Kitchen's menu as a fun option, now owns Bomba Tacos & Bar.