After a stealth soft opening, Electric Lime has officially opened to the public at 730 N. Milwaukee St. in the former home of Dick’s Pizza & Pleasure.
The chic taqueria introduces itself from the street with a subtle marquee-style sign and eye-catching plush pink patio furniture. Head inside and you’ll find more of the same in the form of lime green neon, walls filled with pop culture inspired art and sleek bright pink front booths that look out onto Milwaukee Street.
But that’s not why you should go. Behind the menu of traditional tacos, snacks and burrito bowls is chef and co-owner Gabriel Garcia, formerly of Merriment Social. And he’s prepared a menu that mixes modern sensibility with traditional 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, along with custom creations like the Electric Lime featuring tea-infused Patrron, Cointreau and lavender ($9-13). There’s also beer, wine, hard seltzers and a large selection of soft drinks from Coke to Jarritos.
Shareable items include the usual suspects (think guacamole and pico), as well as “El Elotero,” named for the street vendors who sell plump ears of fresh corn in Mexico. The cobs are topped with mayo, butter, queso cotija and house blended chili powder ($5, also available in a cup).
There is shrimp ceviche ($13) and queso fundido ($7), plus delicious treats like cebolitas, grilled spring onions and jalapenos served with a side of corn tortillas for wrapping ($4).
Electric beans (house refrieds with chihuahua cheese, crema) are available as both a side ($3) or a shareable snack, served with tortilla chips ($5; add chicken, asada, shrimp or fried avocado for $3-$4 more).
The long list of tacos runs the gamut from asada, chicken, carnitas and al pastor to beans and cheese; potato and peppers; and “trickin,” lightly battered fried avocados. Fish tacos are also available in the form of battered shrimp or cod with mango jicama slaw. Tacos run $3-5 each and are served with a trio of salsas: verde (milder, tomatillo-based), roja (smokey tomato and pepper) and macha (hot chile de arbol).
There are also burritos and bowls, from Caesar and taco salads ($9, plus add-ons) to a burrito (or burrito bowl) with rice, beans lettuce, pico de gallo, crema, guacamole, grilled corn, cilantro and queso chihuahua ($9; add asada, chicken, trickin, pork or shrimp for $3-4). The pictured burrito bowl below features shrimp and trickin.
Other offerings include tortas including the Mexico City street torta chilanga with beans, mayo, ham, head cheese, carnitas, queso oaxaca, tomato, onion guacamole, lettuce crema and pickled jalapenos ($11) and the green torta with telera, beans, queso fresco, avocado, pico de gallo and salsa verde ($7).
And yes, there are sweets to finish your meal including the buttery Don flan de cajeta topped with pecans and whipped cream ($5) and the comforting, fresh Abuela’s fruit salad with seasonal fruits, crema, raisins, marshmallows and pecans ($5).
Electric Lime is open Tuesday and Wednesday from 4 to 10 p.m., Thursday and Friday from 4 to midnight and Saturday from 5 to midnight.
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.