How Restaurants End Up on My List
I have had Tavo’s Antojitos y Tequila, a.k.a Tavos, in Rochester on my list of restaurants to visit for some time. Let me just give you a little glimpse into how things work with the restaurants I go out to, because people often ask how I decide which restaurants to visit.
The answer is simple: I keep one massive list in the Notes app on my phone. It’s broken down by city and region across New York State, and at this point, it’s probably around 500 restaurants long.
Whenever someone recommends a place, I see a post online, or read an article that catches my attention, that restaurant goes on the list, usually at the bottom, and then they work their way up with each new video I make.
Why Tavos Took So Long to Visit
That system isn’t always ideal for restaurant owners who reach out, because it can take a year or two before I make it there. But it’s the fairest way I’ve found to do this.
While I am considered a “influencer”, I don’t treat my work like traditional influencer content. Not every video I post is paid by the restaurant or by somebody else. It’s matter fact, I’d say the strong majority of videos I post or not paid for by anybody. I also don’t race out to restaurants and ask them to pay me to come make a video about them..that just seems distasteful.
Tavos waited its turn — and it was worth it.
Camarones al Tequila at Tavos
On my visit, I tried the tequila shrimp (Camarones Al Tequila), a burrito, and the guacamole.
The tequila shrimp is described on their menu as this as pan-seared shrimp tossed with chipotle peppers, tomatoes, fresh spinach, onions, and serrano chiles, flambéed with tequila and a burst of fresh-squeezed orange juice. Served over poblano lime rice, garnished with shaved cabbage, pickled onion, fresh cilantro, and creamy avocado for a bright, bold experience.
This is a large portion with lots of tender shrimp. The flavors of the orange and the tomato really shine through in this one.
Why the Guacamole Stands Out
The guacamole is where Tavos really impressed me.
Their menu describes this dish as made fresh with creamy avocado, jalapeño, red onion, crema, and a touch of chili oil. Topped with pepitas, pickled onion, cotija cheese, and cilantro.
The Guacamole is smooth and creamy but with some chunks of avocado mixed in there. The addition of the crema and the chili oil gives this a punch. There’s another level of creaminess to this guacamole with a spice that really livens it up.
Portion Size, Balance, and Flavor
Everything felt intentional, bold flavors, balanced plates, and portions that make sense without being excessive.
Tavos and Eat Local New York Restaurant Week
I’m happy to report that Tavos is also participating in Eat Local New York Restaurant Week, happening April 13–26, presented by The Summit Federal Credit Union — a great opportunity if Tavos has been on your list too.
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📍425 Merchants Rd, Rochester, NY
