Machaca Taquitos, $15 | Momocho
Chef and owner Eric Williams takes taquitos to the next level at his modern Mexican restaurant. "I didn't want to do ground beef, grilled steak, shredded chicken or cheap fish," he says. Instead he turns to machaca, a Mexican beef brisket that's braised for several hours. His interpretation uses a spice rub of salt, garlic, black pepper, ancho powder, cinnamon, sugar, ground coffee and crushed bay leaves on the meat. Once thrown onto the grill, the sugars caramelize, adding lots of flavor to the dish. "It ends with a little bit of heat," he says.
1835 Fulton Road, Cleveland, 216-694-2122, momocho.com