With seven different kinds of guacamole on the menu, it only seemed right Avo Modern Mexican serve up its own twist on an avocado taco. Co-founder Gabriel Zeller says the inspiration came from a take on a Mexican street taco, adding a fusion flair.
Typically, street tacos have a source of protein, cilantro and onions. Avo Modern Mexican challenged the protein element with fried avocado. The fruit’s neutral profile allows other elements to blaze in glory. For example, while enjoying the hot, fried avocado, the crispy, house-made shell makes for a crunchy contrast.
Made from Avo Modern Mexican’s own corn masa flour, the shells are hand-pressed — as many as 600 in a day — and grilled to order in vegetable oil. One side is light and crisp, the other, soft and fluffy.
Its slaw topping is also house-made with red cabbage and carrots. Already gluten-free, the fried avocado taco can be made vegan with the garlic aioli omitted.
“We have customers that come in specifically for it,” Zeller says. 2058 W. 25th St., Cleveland, 216-331-6961, avo-ohiocity.com