Tahona Kitchen & Bar

The concept began with an orange Post-It note reading "TACOS" stuck to founder Scott Schmidt's wall—a reminder of the fast-casual taqueria he envisioned. That vision became reality in 2017 when Tahona opened in Blue Ash's Summit Park, bringing California-inspired Mexican street fare to the suburbs. The kitchen operates on a "fresh-to-taco" philosophy: slow-roasted meats, house-made salsas, and scratch preparations throughout. Tacos arrive on flour or corn tortillas with fillings like fish topped with pineapple-mango pico or vegetable with marinated tofu. The bar pours a deep tequila selection anchored by signature fresh-ginger margaritas.