The former Easton Village Store on Sport Hill Road has a new tenant and it’s a chef you know. Award winning chef, Prasad Chirnomula, and his business partner, Ron Berry, have transformed the space into Gourmet United, a takeout and delivery-based concept that, with Chirnomula involved, definitely features his lauded Indian cuisine alongside Mexican food under one roof.
Few foods stir as much passion—and appetite—as tacos. The humble taco has made its way from the streets of Mexico to American taco trucks, roadside stands, Tex-Mex eateries, and trendy taquerías, all of which strive to find that perfect blend of taste, texture, and tradition that an exquisite taco can offer. Handmade tortillas. Sizzling meats. Crispy fried fish. Grilled veggies. Fresh toppings. Spicy salsas. Endlessly adaptable and oh-so-satisfying, the taco delivers bold, layered flavors in a compact, hand-held tortilla that seems so simple but is anything but. In this article, we’re diving into the best taco spots found in every Connecticut county, from hidden gems serving up authentic street-style tacos to innovative eateries offering well-crafted taco creations. These local favorites are sure to incite the passion and satisfy the appetite of every taco enthusiast in our state. Cinco de Mayo may have come and gone, but tacos are forever!
At No Mames, there are also no rules. The modern Mexican cantina by DORO Restaurant Group, which opened in Wethersfield April 30, is intended to be a fun escape with fresh flavors and beachy Tulum vibes.
No Mames (a Mexican slang phrase for “no way,” says executive chef and partner Ryan Van Grouw) opened this week on the Silas Deane Highway, in a shopping plaza between a Marshall’s and a pet supply store. Van Grouw says he wants guests to come in and “be blown away by the experience.”
“They’ll come in here after [shopping], not even realizing that we’re here, coming in to get tacos, and the next thing you know, they won’t know what hit them,” he said. “They walk in, the place is beautiful…everything is done with purpose, everything is done for a reason.”
The 120-seat restaurant’s decor is inspired by restaurants in coastal Tulum, with high ceilings and a breezy feel. A semi-open kitchen gives diners a glance at the work behind the scenes, as cooks press fresh tortillas, grill peppers and tend to a slowly rotating trompo, or vertical rotisserie, cooking a stack of marinated pork to be shaved for al pastor tacos.
Everything you’ve heard about Adrian Hurtado and his Taco Guy brand opening a new taqueria in Norwalk are true, even if some of the details weren’t originally clear or correct.
Numero tres for Hurtado, if we’re counting the taco truck first, then his Wall Street spot second, is Tacos 203, not Carnitas Michoacán, regardless of what you may have heard. Tacos 203 will be inside of Metro-North’s South Norwalk Station and the concept won’t resemble the fare that Hurtado’s fans have experienced from the truck or his restaurant.
When Don Memo posted on Instagram that they’d be serving a burger during their Hora Feliz (that’s happy hour in English), their fans were pretty stoked, present company included. Show me a good happy hour AND throw in a limited cheeseburger, something Don Memo has never offered before, and I’m there.
On the heels of their quarter century anniversary, Bailey’s Backyard, and its original and forever owner, Sal Bagliavio have a sequel. And no, it’s not following in the exact footsteps of Bailey’s—one of Connecticut O.G. farm-to-table restaurants. Ristorante numéro dos for Bagliavio and chef/partner Forrest Pasternack, who returned to Bailey’s recently, are entering the world of tacos with Taco Dia—because every day is taco day, not just Tuesdays.
If you’re at least a little familiar with Bailey’s, Bagliavio and Pasternack entering the realm of Mexican cuisine isn’t that shocking. Bailey’s is very New American, and if you’ve eaten there, Mexican pops up on the menu frequently, and especially on their Wednesday night Market Table tasting menu.
Join Bridgeport Rescue Mission for an unforgettable evening of exquisite cuisine and community spirit at Harvesting Hope, a special event dedicated to fighting hunger in Fairfield County. This year, they are thrilled to feature the culinary creations of renowned chef Michel Nischan, alongside other local celebrity chefs, in a night of delicious food tasting and philanthropy.
DATE September 19, 2024 6:00 PM
CHEF LINEUP
Bill Taibe — Don Memo, The Whelk, Kawa Ni Arturo Franco-Camacho — Camacho Garage, Shell and Bones Tyler Anderson — Millwright Matt Storch — Match Burger Lobster Renee Touponce — Oyster Club, The Port of Call Eamonn Keyes — The Chelsea Roshara Sanders — 29 Markle CT. Damon Sawyer — 29 Markle CT.
Five chefs will cook with wish kids in the kitchens at Aitoro Appliance at Taste of Wishes event to benefit Make-A-Wish® Connecticut
Taste of Wishes, Make-A-Wish Connecticut’s s annual event, celebrates scrumptious dishes and magical wishes. This incredible evening - on Thursday, September 26 from 6 to 8:30 p.m. at Aitoro Appliance at 401 Westport Avenue in Norwalk - will feature local celebrity chefs cooking alongside Connecticut wish kids to raise funds to make life-changing wishes come true.
An evening of fabulous food and drink, attendees will get a taste of each chef’s specialties and a of sense of the many wishes that Make-A-Wish Connecticut has granted.
Celebrity Chef Lineup
Jes Bengtson is the Executive Chef at Terrain Garden Café in Westport.
Dan Kardos, born and raised in Stratford, is the Chef/Owner of Café Melba.
Anthony Kostelis, Chef of the Whelk restaurant in Westport.
Robin Selden is the Managing Partner & Executive Chef of Marcia Selden Catering and Naked Fig Catering.
Matt Storch, a Chopped winner, is the Chef/Owner of Match in Norwalk and Match Burger Lobster in Westport.
Last week we took a little trip to Puerto Vallarta to the restaurant’s newest and flagship location. There are presently eight restaurants in Connecticut including Avon, Danbury, Fairfield, Orange, Middletown, Newington and Southington. The Stamford location is unique in its offerings and it’s looking to change the way that Americans perceive Mexican food. We sat down with owner Esaul “Saul” Rodriguez who talk about the brand’s past and future and shared his story and vision. The Stamford restaurant is unique, and Saul described it as a “little laboratory” and explained that he wanted to change things up a little. “I want to change the way that people think about Mexican food. I think Mexican food is going through a revolution.” He added that the coastline plays a large role in the country’s cuisine and this is very evident at the Stamford location.
If you’ve dined around the Connecticut restaurant scene with regularity, it’s pretty common to see familiar chef faces. Edgar Marcial is one of those.
Just under two years ago, Marcial opened exactly the type of spot he was looking for in Downtown New Haven.
And what he’s doing at Tacos Los Gordos is all love.
And judging from the waves of customers that wander in here and smash tacos and wash them down with a Mexican Coke out of his vintage Coca-Cola cooler, they’re loving it, too.
What’s represented, taco wise, is from all parts of Mexico: carnitas from Michoacán, beef birria from Tijuana, of course crispy cod taco that reps Baja and SoCal, and al pastor, cooked on a spit, from Mexico City that’ll immediately catch your eye upon entry.
As the battle against childhood hunger continues, culinary professionals from across the nation are gearing up for the annual Chefs Cycle for No Kid Hungry event, set to take place in Santa Rosa from May 6 to May 9. This three-day, 300-mile cycling endurance ride is not just a test of physical endurance but a testament to the collective commitment of chefs, hospitality professionals, and food enthusiasts to eradicate childhood hunger in America. Over 100 renowned chefs and passionate supporters will pedal through the picturesque landscapes in support of No Kid Hungry’s mission.
Among the notable participants is Chef Luke Venner of Elm Restaurant in New Canaan. 2024 marks Luke’s third year riding He is the sole rider from CT, but also one of the event's top fundraisers and recruiters.
Cinco de Mayo is here again, baby! This year the holiday falls on a Sunday, which should be the best news you’ve heard all year because it means you get to celebrate all. weekend. long. Restaurants all across Connecticut are kicking it into high gear this time, with great food, drinks, live music, and prizes! No matter where you are in this wonderful state of ours, you’ll be able to find sick menu specials, fire DJs, and strong margaritas. Get ready to shake your booty this Cinco de Mayo weekend, because we’re all friends here so we can admit – nothing quite makes you dance like a shot (or four) of tequila. Check out what these talented chefs and mixologists have in store this holiday…you won’t be disappointed.
CLASP, a nonprofit organization dedicated to providing homes, support, and services to adults with intellectual and developmental disabilities (IDD), is delighted to announce the return of its flagship fundraising event, Taste of Westport. This year’s culinary extravaganza will take place on Wednesday, May 22, 2024, from 6 to 9:30pm at the iconic Inn at Longshore, located at 260 Compo Rd. S., Westport, CT.
Now in its 18th year, Taste of Westport is renowned for bringing together the finest purveyors of food and drink in the area, and this year is no exception. As attendees “Escape to Saint-Tropez,” they will have the chance to indulge in a diverse array of culinary delights, wines, and spirits from over two dozen local establishments. Those embracing the evening’s theme by wearing white will take home a special gift. Live music will be provided by The Bar Car Band, a favorite fixture on the Fairfield County music scene.
If last year’s article on Taco Guy was the first “movie,” Super Taqueria Las Salsas is the sequel that’s actually a prequel. I’ll explain.
Taco Guy’s owner, Adrian Hurtado—who for this I’m going to use his middle name, Christtian, because that’s what he goes by if you know him—introduced a group of us to his father, Gil Salvador Perez Hurtado, back in March of 2023 at his dad’s restaurant, Super Taqueria Las Salsas. Christtian, you see, wanted us to know where he came from, where he learned his hard-working ethic from, and to introduce us to carnitas, something that has been in the Hurtado Family since 1931 in the Mexican state of Michoacán, where their family is from, and is also the birthplace of carnitas.
“My grandfather, Salvador, started it, but in the restaurant industry, I’m second generation,” Christtian says.
Once you try Alejandra Aguilar Gonzaga’s food at Momma’s Tacos in New Milford, you’ll sense the soul that’s in it. Talk to her even ever so briefly about her story and you’ll get a glimpse of her strong will, determination, and passion.
Catch Alejandra in her soon-to-be three-year-old restaurant. She’s in the back cooking her mostly Mexico City inspired recipes, she’s always smiling and talking to her several regular customers, and frequently asks for feedback on the food served at Momma’s Tacos.
Go up or down Bridgeport’s North Avenue roughly a mile or so before or after the Fairfield town line and you’ll notice a neon blue awning with an emoji-like sandwich logo paired with the words “The Torta Shop” printed on it.
What’s not new, however, are the owners. Mariella Garcia and her husband Jose Santiago previously owned the bodega since 2017. Around a year and a half ago, the couple decided to flip the concept into something different.
“We’re originally from Oaxaca, then we came to Norwalk, and my husband and I moved to Bridgeport in 2016,” Garcia says. “In 2017 we got the grocery store and thought about switching it up over the years and wanted to make a bigger change. We wanted to bring this to Bridgeport. And there are a lot of Mexican restaurants here, but we wanted to focus on tortas, Mexican sandwiches. Other places do it, but we want to be known as a tortarilla.”
In the latter part of July, I covered the opening of Taco Guy and owner Adrian Hurtado. If you read THAT article, towards the end of it, I alluded to the wood burning pizza oven being used at some point.
If you’re a regular to Taco Guy like I have been, I’m sure you’ve asked Hurtado if he was going to fire that oven up. Well, friends, that time is now.
Call it a "bloody beer," and I will have you flensed. An associate from Oklahoma calls them that, and his entire recipe consists of V8 and Gas Station Lite, like some sort of godless swine. I call it a michelada when I drink them, and you should, too. This sounds prescriptive, and it's intended to, because it's best to be forewarned and forearmed when we encounter a new specie.
I have long been a fan of the bloody mary - in fact, I credit her with saving my life many a time during the Great Patriotic Keg Wars of my early 20s, but 30 was stealing up on me like Trotsky's assassin before I was swept up in the red coup of the michelada, and I've been a member of the party ever since, comrade.
Mistakes were made along the way, of course. 'This is a recovery drink,' I remember thinking. 'A sort of tremens-drip for the drinking class. It stands to reason that the more vitamins, minerals and other assorted Earth-stuffs, the better, yes? V8 is packed with many of the vegetables I hate, ergo it's bound to be good for me/this drink.' Ice, hot sauce, salt, pepper and beer went into the glass with the red fluid from the colorful bottle, and the results more successful than The Great Leap Forward only in that no one actually died. It was like drinking carrot juice from a storm drain.
EAT TACOS, SAVE THE TATAS!! The team behind Taco Loco and the Loco Catering Group is bringing back their Tacos for Tatas campaign. Tacos for Tatas isa month long fundraiser during October’s Breast Cancer Awareness Month where Taco Loco will donate 5% of sales to the Susan G. Komen foundation.
The Taco Loco Party Trucks are not your average food truck. They are first class mobile catering kitchens serving authentic street tacos and margaritas for private parties and corporate events. They do everything from employee appreciation days, school events, holiday parties, birthdays, weddings, and block parties.
The fundraiser expands beyond food truck parties catered in the month of October catering drop off orders and any future scheduled events where the deposits are paid in October will count towards their fundraiser donation
