Deseo Modern Mexican

Name: Deseo Modern Mexican
Address: 3137 W Central Ave, Toledo, OH, 43606, US
Telephone: (419) 214-0583
Price range: $$$

Modern Mexican$$$

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Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm

3137 W Central Ave, Toledo, OH 43606
(419) 214-0583
Last verified: November 2026
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Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Shrimp Ceviche · Ceviche Mixto · Tamarind Aguachile.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Pastor.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Quesabirria.
Tinga: Shredded meat simmered in a tomato, onion and chipotle-based sauce. Chicken tinga is particularly common, although beef and pork versions exist. Associated with Puebla, tinga frequently appears on tostadas, tacos and sopes. On this menu as: Tinga Tostadas.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tinga Tostadas.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flautas.

How these dishes compare

Ceviche & aguachiletypically $16 across 235 menus
Flautas & taquitostypically $11.55 across 205 menus
Tostadastypically $10 across 203 menus
Al pastortypically $8 across 186 menus
Birriatypically $14.50 across 171 menus
Tortatypically $12.50 across 132 menus
Tingatypically $9 across 51 menus

Deseo Modern Mexican on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Deseo Modern Mexican

Menu

Starters

Tacos (orders of 4)

Platos

How these dishes compare

Deseo Modern Mexican on our other sites