Tacologist Concocts Solid Street Tacos

It’s all about the chemistry. When the owners of Beachwood’s Tres Potrillos opened Tacologist in Uptown’s former Corner Alley location in April, it was a welcome addition to an area that has struggled to keep restaurants open. The new Mexican spot sets itself apart by playing on its close proximity to Case Western Reserve University with floor-to-ceiling windows, scientific-related decor and a periodic table of 86 tequilas hanging on the wall.

The concise menu is simple but clever. Start with the flaming queso ($7.50-$9.50) served melting hot in an earthen stone bowl with your choice of chorizo, shrimp or mushrooms. From there, choose one of six traditional Mexican entrees or take on the monstrous Picante Burrito ($13.50). As one of three burritos on the menu, this one is bursting at the seams with steak or chicken, grilled veggies, and a semisweet and spicy habanero sauce, then gets smothered in crumbling chorizo and queso.

But if you’re not ready to take on that experiment, they’ve got tacos down to a science. Served in sets of three, there are six classic versions and six special options. Our personal favorite, the Mexico City street tacos ($14.50) boast steak, chorizo, cilantro, onion and grilled pineapple served in a soft tortilla. While it’s heavy-handed on the meat, it’s equally balanced and full of flavor, making it a prime example of how tacos should be.