My wife and I have always been huge fans of Tako Cheena (http://mytakocheena.com/), the creative and bohemian Asian-Latin fusion restaurant on Mills Avenue, north of Colonial, in one of Orlando’s finest foodie neighborhoods, Mills 50. It used to be in a tiny space in a little strip plaza on Mills, with very few parking spaces in front, to the point where we’d often have to circle the block six or ten or twenty times, or more realistically, time our visits for when the place was just opening up. There was a somewhat steep step up that limited the accessibility for my walker-wielding wife, and a tiny, cramped dining room that further limited her mobility inside once I helped hoist her up. The food was always delicious, but it wasn’t the most comfortable surroundings, despite the hip, colorful, artsy decor.
Well, I was recently craving Tako Cheena after a rough week, and to my great joy, they recently moved into a larger building mere steps from their old location. And it has an actual parking lot, plus a spacious outdoor patio. I was just picking up takeout from an outside-facing window, so I didn’t linger or even peek inside to look at indoor seating. However, the new location already looks so much more comfortable and accessible, and that is like a dream come true for us.
The covered patio overlooks Mills Avenue, and you can see it is steps away from the original location:
Since the menu on the website doesn’t have most of their newer menu additions of the last few years, or any prices, this was the best shot I could get of the posted menu. A past favorite, Mary’s Greek Lil Lamb (a gyro in taco form) has never been on their old menu on the website, so I didn’t even think to order one this time, but I was glad to see it has been added to the new menu. The pernil asado, slow-roasted, marinated pork, is pretty darn great too, but I didn’t order that either on my most recent visit.
Since I haven’t even been here since I started this blog two years ago, I ordered a bunch of our old favorites. I got us each a panko-crusted cod “tako” ($4.50), with spicy mayo, shredded cabbage, and scallions on a soft flour tortilla. This was the first time they asked me if I wanted flour or corn tortillas, but they could have started giving customers that choice at any point in the last two or three years. These are my favorite fish tacos in Orlando, and I was sad to learn they were out of the usual sweet and sour onion sauce that goes on them, but they were still delicious. My wife, who always used to love these, thought hers was too spicy, so I ended up eating most of hers too. I love spicy mayo on anything, so they were perfect for me, as usual.
Miami kid that I am, I have a hard time turning down empanadas, those crispy-fried half moon-shaped pastries stuffed with a variety of savory or sometimes sweet fillings, sealed with a crimped edge. Different cultures make different empanadas, but I always prefer a deep-fried, crispy flour pastry shell, and those are the ones they make here. Tako Cheena always offers different beef, chicken, and vegan empanadas of the day ($3.25 each), always rotating creative fusion ingredients in each one. I asked what the beef empanada of the day was, and this one had seasoned ground beef like picadillo with mashed potatoes and sweet plantains. Yes please! I could have easily eaten two of more of those crispy fried pastries, especially since sweet plantains are a top ten favorite food for me, but I stuck to one.
The empanadas come with a very small plastic dipping cup of salsa. When I placed my phone order, the guy asked if I wanted sweet or spicy. I asked if I could try both, and he said yes. Well, my bill had a “GG” next to the empanada at no charge, and an “HJ” that I was charged 50 cents for, so that’s how I learned additional salsas come at a cost. I don’t mind, because I always love trying new salsas. I could be wrong, but looking at Tako Cheena’s website and the menu above, I’m guessing the “GG” refers to ginger guava salsa, and the “HJ” is probably habanero jackfruit salsa, even though they list it as “jackfruit habanero.”
The website advertises “BURRITOS THE SIZE OF BABY’S [sic] ARMS,” and they aren’t exaggerating. I ordered the Korean burrito ($10.75), stuffed to almost bursting with sweet and savory marinated beef bulgogi, kimchi fried rice with mixed vegetables, crema, sriracha, ginger scallion oil, and cilantro. It was a really interesting blend of flavors and textures wrapped in that huge, straining flour tortilla, which is one reason I prefer burritos to tacos. (GASP!) It’s so huge, I saved half for the next day, and even the half is a generous portion. That isn’t something I normally order at Tako Cheena, but I wanted to present more of a variety of options for my baker’s dozens of readers.
Look at how much room it takes up on our now-familiar green plates!
Here’s a shot with burrito and empanada interiors:
Another one of our long-time favorites isn’t listed on the menu on the website, but Tako Cheena has incredible arepas, sweet corn patties stuffed with a variety of ingredients. Our favorite is the four-cheese arepa ($7.50) with a big fried cheese patty, topped with pickled shredded carrots and other vegetables (maybe jicama or daikon radish? Although it looks similar to Filipino atchara, or pickled papaya salad), and spicy mayo.
Picking a favorite item on the whole menu feels like being forced to pick a favorite child, for those who have more than one child, but this arepa might be it:
Cross-section. I should note that the cheese is lightly fried on its exterior, but not battered or breaded like my beloved mozzarella sticks. It’s more like halloumi cheese that way, with a similar texture.
One thing you probably noticed by now, that I definitely appreciated, was how they packed all our takeout food either wrapped in foil wrappers or placed in cardboard boxes. It was nice to see some eco-friendly alternatives to styrofoam.
Even though some restaurants are reopening for dining in, my wife and I are in no hurry to start doing that again anytime soon. But now that Tako Cheena has a parking lot of its own and that convenient walk-up window, I’ll probably order more takeout from them in the weeks and months to come. I’m glad an old favorite is more accessible than ever before, and as good as ever.