Cholita Taqueria

The latest in a growing number of Broad Ripple taquerias occupies a two-story spot near the Monon with a patio that’s especially good for margarita-sipping in warm months. District Tap owners Bob Kort and Michael Cranfill recruited former Livery staffer Maxi Cortez Sierra to help add creative authentic touches such as outsized tostadas piled with flavorful pork carnitas, beans, crema, and Oaxaca cheese—a Mexican pizza of eye-popping proportions topped with shredded cabbage and pico. Tacos on housemade tortillas include such unusual fillings as fried cauliflower and charred Brussels sprouts, as well as rich and tender slow-cooked beef, battered cod, and marinated pork al pastor with pineapple and chipotle salsa. Drinks, both at the bar upstairs and the laidback tiki bar on the lower level, are smooth and well-shaken, and an impressive beer and tequila list, as well as a festive weekend brunch, make this a fun draw throughout the week. Dinner Tues.-Sat., brunch Sun.