December 9, 2013

Changing the Face of Street Food in New York

I’ve been to my share of restaurants, and there’s one thing in common that keep me coming back for more – great service! From the hole in the wall to the white tablecloth restaurants, the most memorable dining experiences is when both food and service are spot on.

Two months ago, my friend and I dropped by Taquitoria on the Lower East Side, which had opened in September. Being both foodies, we were intrigued to find out what 3 Restaurant Marc Forgione alums were doing opening up a taquitos concept. And we were thoroughly impressed with both the food and service.

Our tasting of taquitos were personally served to us by Brad nicely plated with all the fixin’s! Talk about first-rate service!  After that amazing experience, I had to sit down with the guys to learn more about their vision.
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Taquitoria took only 7 months to open their doors, from conception to opening day, in a prime location in the Lower East Side rubbing elbows with LES hot spots like Katz’s Delicatessen. And when they opened, Brad Holtzman, Barry Frish, and Matt Conway had two things in mind -

1. Make the best taquitos (aka rolled tacos, aka falutas) ever
2. Create a hospitality driven street food concept
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Now regardless of whether you’ve hung out in the Lower East Side or not, street food generally doesn’t scream hospitality. It’s probably one of the last things you’d think of when you think “late night eateries.” But armed with their experience from Restaurant Marc Forgione (one of New York’s most underrated restaurant in my personal opinion), the guys at Taquitoria is taking on the challenge to change the face of street food in New York.
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Their vision comes to life every night by giving customers what they want - delicious food, coupled with a warmness that is engrained in their beings. And with just $5.44 (includes tax), you can get 3 delicious, crunchy taquitos that is made with top-notch ingredients and will satisfy your late night craving. An added bonus is the huge smile you’ll get from Brad, Barry, and the rest of the hospitality agents. For a restaurant many may regard as "just a hole-in-the-wall restaurant," I can guarantee that you’ll leave feeling served.as if you dined at a top-notch, white tablecloth restaurant.
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Although they aren't looking to expand their menu anytime soon, there will be specials from time to time. With the rare convergence of Thanksgiving and Hanukkah, there were two specials that were featured the day before Thanksgiving.  In February, look out for their Super Bowl taquito with their Buffalo Chicken Taquito.  The description sounds amazing and I'm sure they'll sell out fast!
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If you haven’t made your way over to Taquitoria, I highly recommend you do so immediately! Don’t forget to take the time to listen for the *crunch* of the taquitos, and have a taquitastic experience! 

Taquitoria
168 Ludlow Street
212-780-0121

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