NYC's Mexican Fave, Tacombi, Announces Opening in Westport August 7th

 Tacombi, known for its full-flavor tacos, cocktails and ice-cold beers, is excited to announce the opening of its newest location in Westport, Connecticut on August 7th [1680 Post Road, Westport]. With over 17 locations across New York City, Long Island, Miami and the Greater Washington D.C. area, the brand is excited to expand its footprint with its first location in Connecticut, offering the Westport community of families, young professionals and longtime residents to indulge in authentic Mexican food and culture. 

This new taqueria is centrally located near the Long Lots & Coleytown neighborhoods, just down the road from exits 18 & 19 off of I-95 and close to local public transit, making this taqueria accessible to all in the area. The colorful 2,966 sq foot free-standing location offers speedy and convenient service, with the option to order at the counter or via QR code tableside. The space offers an indoor-outdoor setting with an expansive outdoor seating area, where guests can dine under canopies, the perfect place to indulge in tacos during the warmer months. 

The menu at Westport brings together distinct flavors and recipes from across Mexico’s 32 states, offering a selection of Tacombi’s popular menu items like Corn Esquites, Baja Crispy Fish Tacos, Tacos de Birria, and Gringa Quesadillas with Mexico City style Al Pastor roasted pork. The taqueria will serve cocktails including its classic Margaritas, Spiked Hibiscus, which is smoky mezcal with fresh Hibiscus flower; Paloma, Tacombi’s take on the beloved Mexican cocktail, made with tequila blanco, fresh grapefruit, and agave; Piña Colada, a tropical favorite pairing dark rum, pineapple juice and coconut cream, along with other Tacombi classic cocktails as well as non-alcoholic beverages like house-made Aguas Frescas and Lupita sodas.

With each new opening, the taqueria participates in growing the impact of The Tacombi Foundation, a nonprofit organization with a mission to advance Mexican communities through education and food accessibility. As part of the foundation, The Tacombi Community Kitchen provides food for people in need by donating thousands of quality and reliable Mexican meals prepared in the kitchens of Tacombi taquerias. With its opening in Westport, The Tacombi Community Kitchen will begin working with local non-profits such as Open Doors, which has been a resource for people dealing with poverty and homelessness in the greater Norwalk area for over 40 years, along with Homes with Hope’s Gillespie Center and Thomas Merton Center, two organizations fighting food insecurity in the local Westport area. 

Tacombi’s Westport location is open from 11am to 11pm. For more information visit www.tacombi.com or @tacombi on Instagram.

About Tacombi:

Tacombi operates 17 taquerias across the New York City Metro Area, Miami, FL and the Greater Washington, D.C. area. Drawing on the rich culinary traditions across distinct regions of Mexico, its menu offers a variety of authentic taco recipes alongside traditional Mexican bites and beverages. With the opening of its first New York City location in 2010, Tacombi crafted its own line of fresh tortilla products under the brand Vista Hermosa that are made from scratch daily for use in its taquerias. Vista Hermosa now includes corn tortillas, flour tortillas and tortilla chips (“Totopos”) and are sold in the taquerias and in 2,000 retail stores. As Tacombi opens kitchens in new cities, each new taqueria is participating in growing The Tacombi Foundation’s impact. With a mission to combat and address food insecurity, the Foundation provides food relief for local families and neighbors in need by donating thousands of meals made at each taqueria kitchen.

About Carmen Miranda:

Carmen Miranda is an award-winning chef and head of Culinary Innovation at Tacombi, the food and beverage brand whose mission is to connect people to Mexico. Chef Miranda has garnered international recognition for her achievements and culinary expertise, most notably winning the seventh season of “MasterChef” Mexico in 2019 and awarded the “Taco de Oro” in Dubai, UAE in 2022. She began her career selling tamales on the streets in Mexico alongside her mother, before staging for notable chefs in Chicago, Bangkok, and most recently, France. Her start making and selling tamales helped her hone her culinary skills and peaked her interest in corn, which is integral across Mexican cuisine. Since then, Carmen has done extensive research on corn and its uses throughout Mexico, including about the ancient process of nixtamalization through which Tacombi’s brand of tortillas, Vista Hermosa, are made today.

In her role at Tacombi, Chef Miranda leads Tacombi’s culinary efforts. She is building the brand’s “Test Cocina” at its Empire State Building location, which will act as a hub of food innovation, building on the legacy of inspiration and creativity engineered over centuries by Taqueros across Mexico. Her role also focuses on menu development, mentoring Taqueros, creating seasonal and weekly specials, brand collaborations, and food-centric guest programming.