"0"^^ . . "4"^^ . . "0"^^ . . "0"^^ . "2018-04-26T00:00:00"^^ . "This is my first review of anything since moving back to Cleveland, and man am I excited at all the great places I've found. Not to sound all up my own butt, but after living off of Randolph St. in Chicago for so long, I kinda wondered how my old hometown would hold up. Do I expect everyone to be the same Iron Chef quality? Certainly not. But do I think that Cleveland can hold its own? Absolutely. Which is why I predict myself complimenting a ton of places in the near future. \n\nBefore I get to the food, let me compliment the service. Kind, quick, and with a smile. This is the most significant difference I've noticed since moving back. After living in Chicago so long, Cleveland definitely feels more Eastern than Midwest. Basically put, a lot of service here veers toward the rude side. People do things their way, at their pace, and you as the customer deal with it. Not at Barrio. Attentive, no attitude, just awesome. \n\nThe food. The chips and elote queso are delicious. Perfection. Doing the hard/soft combo of taco shells with guac and other goodies in the middle gives them that extra oomph that other restaurants don't have. There's just one little thing, and I sincerely hope the owners/managers take it to heart and not brush it off as just another Yelper. The technique on some of the items needs a little tweaking. For example, the pulled pork was dry. That just shouldn't be. The pineapple salsa was really watery. A little draining is all you need to fix that up. And the guacamole had a...hmmm, let's say \"effervescence\" that guacamole definitely should not. You know, it kinda tasted like soda. That's definitely a sign that one of the ingredients has started to turn. But these are all easy fixes in technique, and I have faith that they can do it.\n\nAll in all, I'm a big fan, and they make me excited to be back!"^^ .