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.
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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