MEX ON THE MENU Taco pie at Case Western

MEX ON THE MENU: Taco pie at Case Western

Modern Mex gets a face-lift

Deep, rich moles mingle with goat cheese and pickled slaw on a local beef taco. Traditional salsas are spiked with peaches. Tortas get the East Village treatment. Innovations with Mexican food are happening here and now.

“All of our tacos have a modern twist or an upgrade to them,” says Jim Bolan, director of operations with Bon Appétit at Case Western Reserve University in Cleveland, where the Local Tacos concept opened last fall, replacing a wayward pizza concept in Tomlinson Hall. Bolan and his team got the Mexican inspiration by visiting a taco joint in Alameda, Calif.

The core menu of tacos includes sautéed portobello mushroom with goat cheese, pickled slaw and fried onions; tequila-lime pu

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish