A new restaurant is eagerly filling the cozy quarters which formerly housed Quiote Mexican Restaurant at 5814 W. Bluemound Rd.
Tavo’s Latin Fusion officially opened its doors to the public today, serving a menu of breakfast, lunch and dinner options showcasing the diverse flavors of Mexico and the countries of Latin America.
Behind the restaurant is service industry veteran Gustavo Camacho (Mr. Tavo), who operates the restaurant with his son Anthony Gallarday.
The current menu features breakfast entrees including chilaquiles ($9.99) and huevos rancheros ($7.99), breakfast burritos and huevos con chorizo ($7.99).
Lunch plates include tacos, gorditas, burritos and sopes with fillings like steak, chicken, pork, pork rinds, ground beef, shrimp, vegetables and cactus (priced at $9.99 for a plate with rice and beans).
On the dinner side, appetizers include guacamole and chips, chorizo and cheese served with plantain chips ($9.99), flautas ($6.99) yucca fries with house dipping sauce ($6.99) and sincronizadas with turkey ham or turkey breast, cheese, onion, avocado and chipotle salsa on flour tortillas ($4.99).
Entrees include chicken served with mole rojo or verde ($16.99), fajitas ($14.99-16.99) and pineapple pastor express featuring a pineapple filled with seasoned al pastor and served with a side of tortillas ($19.99).
Along with a traditional taco plate ($12.99), there are also specialty tacos including ribeye tacos featuring 8 ounces of steak with house green sauce ($17.99), shrimp tacos with house tequila sauce($15.99) and vegetable tacos with cheese, sour cream and greens ($12.99). All dinner entrees are served with rice and beans.
You can follow the restaurant on Facebook for additional information, including specials. Both dine-in and carryout is available.
Tavo’s is open Monday through Thursday from 9 a.m. to 10:30 p.m., Friday and Saturday from 9 a.m. to 11 p.m. and Sunday from 9 a.m. to 9 p.m. Sunday.
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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