A HIGH-ENERGY Dining Experience Built on Guacamole Flights and BIG Flavors in Cleveland, OH

Name

Momocho

Address

1835 Fulton Rd, Cleveland, OH 44113

Hours

Mon-Thu 4 pm- 10 pm, Fri- Sat 4 Pm - 9 Pm (Closed Sun)

This Ohio City gem thrills diners with inventive tacos, guacamole flights, and margaritas that pack a punch.

Locals line up for the vibrant energy and fresh twists on familiar classics.

Chef Eric Williams kicked things off in 2006, igniting what would become a small flavor revolution.

Today, zesty moles and creative guac combinations keep crowds coming back night after night.

How Momocho won locals’ hearts

Momocho grabbed Cleveland’s attention by blending authentic Mexican roots with daring modern twists.

Chef Eric Williams opened the doors in 2006 and quickly built a following with playful, shareable guacamole flights.

Word spread fast as diners raved about rich, complex mole sauces that stood out in the city.

The Lucha Libre theme cranked up the fun, with neon masks and bold murals turning dinner into a spectacle.

Happy hour from 4 to 6 PM keeps the bar buzzing with laughter and clinking glasses.

Plates of taquitos and flautas disappear quickly, fueling legendary group feasts.

With no reservations, lines became part of the ritual, and seats felt like a small victory.

The staff leans into the vibe, guiding guests toward bold picks like soul-warming barbacoa.

That mix of fearless flavors, playful décor, and genuine hospitality turns first-timers into regulars.

Years later, the restaurant still pulls crowds, with lines often stretching out the door.

Fans joke about wrestling margarita flights while guac flights steal the spotlight.

By the time guests leave, most are already planning their next visit.

Guacamole Flight (Trio): Choose three flavors like goat cheese–tomato, crab–pickled corn, or black pepper pecorino. Fans love the silky textures, hot chips, and endless mix-and-match sharing.
Flautas: Crispy rolls of butternut squash and goat cheese in red chile chocolate mole with Brussels sprouts. The sweet-heat crunch makes this a standout even for non-vegetarians.
Carne Asada: Thin-sliced grilled butcher’s steak with honey-chipotle mojo, chimichurri, and papas bravas. It’s juicy, bold, and hard to stop eating.
Chicken Taquitos: Adobo chicken tucked into golden, crispy shells. Diners grab these fast for their crunchy, saucy, crowd-pleasing bite.
Chile Poblano Relleno: A cornmeal-crusted poblano stuffed with smoked Gouda in guajillo ranchero. It’s gooey, smoky, and a vegetarian favorite.
Barbacoa: Mexicola-glazed pork shoulder over street corn grits with pickled onions. Locals rave about its tender texture and tangy-sweet finish.