Hiya Taco is officially open at 4144 N. Oakland Ave. in Shorewood.
The new restaurant, which we announced last September, is owned by the operators of BelAir Cantina and offers a menu of breakfast tacos, lunch and dinner tacos, salads and shareable sides.
Breakfast tacos include the bacon and egg with scrambled eggs, pico de gallo, chihuahua cheese and bacon ($3.50); the migas omelet with eggs, chips, poblannos, tinga sauce, chihuahua cheese, corn salsa and pico ($3.75); and the sweet and savory chicken and waffle featuring a waffle tortilla, diced bacon, macerated strawberries, green apple and maple Chantilly cream ($4).
Lunch and dinner tacos range from the steak and tomato ($4.75) to a Milwaukee brat taco ($4.25), crispy chicken taco ($3.50) and fish taco ($4.25). Vegetarian options include mushroom carnitas ($3.75), Asian jackfruit ($4.25) and Pop Rock tofu with marinated tofu, corn salsa, green onions, cilantro and (yes) pop rocks ($4).
Sides include housemade guacamole ($6.75); chips and two salsas ($4); totchos (tater tots, cheese, crema, pico de gallo, green onions, guacamole and seasoned chorizo mix, $9.50); a tostada melt (crisp tortilla, cilantro, cotija sauce, chihuahua cheese, corn salsa, pico, avocado, cilantro, arbol oil and crema ($9.25).
All items are available for carry-out or delivery. An online ordering system also appears to be in the works.
Hiya Taco is open Monday through Friday from 9 a.m. to 9 p.m., Saturday from 8 a.m. to 9 p.m. and Sunday from 8 a.m. to 8 p.m. Call (414) 909-0907 to place an order for pick-up.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.