After a very long wait and a stealth soft opening, Electric Lime has reopened to the public in its much-anticipated new location at 811 N. Jefferson St.
Much like its former location on Milwaukee Street, the urban chic taqueria introduces itself from the street with a subtle marquee-style sign and a door that greets customers with a simple “Hola!”
Inside, you’ll find a space that’s intentional, welcoming and fun with an upbeat soundtrack and a modern aesthetic that's worthy of a Downtown hotspot.
A front lounge area offers extended bar seating, as well as a comfortable area for guests to wait for tables.
The bar provides seating for nearly 20 guests, while its bright green color sets the mood and offers contrast against the white tile and cream city brick walls.
Meanwhile, the dining room boasts walls filled with curated pop-art and seating at signature green booths against the back wall along with a collection of low-top tables and banquettes – all set against the glow of lime green neon.
There's also a private dining space in the back that boasts a darker, but equally hip, vibe and a private bar.
You'll also find a wall dedicated to Andy Warhol's "Last Supper."
Eat!
But the fun, sleek space isn't the only reason why you should go. Electric Lime also delivers on a thoughtful scratch-made menu that mixes modern sensibility with traditional Mexican flavors, catering equally to omnivores and plant-based eaters.
The bar serves up a range of cocktails from frozen drinks to standards like margaritas and palomas (a number available by the pitcher), along with custom creations like the Electric Lime featuring lavender-infused El Tequileno Tequila, Orange Liqueur, fresh lime and the color-changing magic of butterfly pea flower ($13); and The Jennings Cox with Havana Club white rum, housemade spiced pineapple juice, agave syrup and fresh lime ($11).
There’s also beer, wine, hard seltzers and a large selection of zero proof “Non-Stoptails” including an outstanding take on the Pina-Colada featuring organic coconut milk, pineapple, chamomile tea, cane sugar and fresh lime ($9). A nice selection of soft drinks are also available, from Coke and juices to Jarritos.
Shareable items include the usual suspects (think pico and queso fundito), along with fresh, made-to-order guacamole and Siete Salsas, a collection of seven fresh salsas that complement countless dishes on the menu (they come with a serving of notably spicy escabeche that’s a must try if you love heat), $7.
Shareable starters include “El Elotero,” named for the street vendors who sell plump ears of fresh corn in Mexico. The grilled cobs – with their braided husks – are topped with mayo, butter, queso cotija and house-blended chili powder ($9, also available as esquites, served in a cup).
Shrimp Campechana features Mexican brown shrimp, fresh avocado, red onion, cucumber, chili serrano, lime and saltines ($17, can be ordered sans shrimp).
Meanwhile, crispy Flautas de Tinga showcase chicken tinga rolled in housemade corn tortillas with crema and salsa verde ($15).
The long list of tacos runs the gamut from carne asada, pollo a la parilla and al pastor to shrimp, grouper, battered avocado or fried potatoes. Tacos run $4-6 each and feature traditional fillings and housemade tortillas.
There are also larger plates including Sopes de Chorizo y Papas (housemade tortilla cakes, vegan chorizo and potatoes, fried avocado, queso fresco and salsa de arbol ($21); Steak Fajitas ($27), Torta Ahogada (birote salado bread filled with carnitas, salsa guajillo, avocado and pickled onions, $21), and Burrito de Birria Mojada featuring Tijuana’s famous stewed lamb in burrito form with melted chihuahua cheese and broth ($21).
And yes, there are sweets to finish your meal including Chocoflan (chocolate cake layered with goat’s milk flan and served with caramel sauce, $10); and a shareable portion of churros served with chocolate and caramel and a scoop of housemade horchata ice cream ($10).
Of course, you shouldn’t overlook their housemade version of the classic Chocotaco ($10). It’s deliciously nostalgic and absolutely better than the original.
Specials
Specials include select tacos for $3 each on Tuesdays, quesabirrias on Wednesdays, ceviche on Thursdays, whole fried sea bass on Fridays and whole fried chicken al pastor on Saturdays.
Electric Lime is open Tuesday through Saturday from 5 to 10 p.m. Give them a follow on Instagram for updates (and hop over to my page for a video tour of the restaurant!)
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.
