Cholita Tacos

Hand-smashed guacamole remains a Cholita staple. Now called Cholita Modern Cantina, the Indianapolis restaurant has expanded from a taqueria into a cantina with small plates, crudos, ceviches and Mexican and Latin-inspired dishes. Classic tacos and margaritas are still part of the menu. Its cooking draws on Mexican and Latin American flavors, with ingredients sourced from Indiana meat and seafood markets, local farms and dairies. The kitchen is led by Chef Greg Howe, who spent more than a decade immersed in Mexico's culinary traditions before opening Cholita in 2018, and Chef de Cuisine Felix Isauro, a native of Toluca, Mexico. The cantina serves food and cocktails at 1001 Broad Ripple Avenue in Indianapolis.