Taco Moto
@Boone & Crockett
818 S. Water St., (414) 604-6045
Tacomoto.business.site
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It’s always a pleasure to revisit old favorites, especially when they seem to have gotten even better over time. Such is the case with Taco Moto, a concept that Chef Mitch Ciohon hatched in Door County around 2013, but brought to Milwaukee in 2016.
The truck has been a fixture at Boone & Crockett ever since, serving up "unapologetically (un)authentic" but undeniably delicious tacos and sides that go down perfectly with a Boone cocktail.
I've always found Ciohon's specials to be particularly compelling. This week, they're offering their Moto Pastor featuring pork shoulder braised in Pastor seasonings and served with arugula, avocado, cilantro, cream, pickled red onions and radishes.
But, there's a similar satisfaction in heading back to taste classics like the sauteed mushroom taco (with arugula, crispy onions, pepitas, radishes, cotija, ranch and aioli) or Dr. Pepper braised pork shoulder with cabbage, jalapeno and pickles is just as satisfying as it ever was, especially with the shadow of the Hon bridge and the view of the harbor looming in the distance.
If you enjoy a bit of kick with your tacos, be sure to try their housemade Wicked Felina hot sauce. It's a great option for spicing up their delicious house Kwayso (queso), served with a side of tortilla chips.
Recommended: Dr. Pepper braised pork shoulder taco, sauteed mushroom taco, specials, house queso
Taco Moto is open Wednesday from 4 to 9 p.m., Thursday and Friday from 4 to 11 p.m., Saturday from 3 to 11 p.m. and Sunday from 3 to 9 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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