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.
One of my favorite shows growing up was The Twilight Zone. Most episodes included Rod Serling’s famous, “Imagine, if you will…” and his describing a “fifth dimension” between reality and imagination. I sometimes think of those days, a simpler time when life moved more slowly, where information was absorbed from the three-dimensional surroundings versus the two-dimensional computer screen, where families viewed eating out as a bonus, not as a plan B because everyone was too tired to cook and when every meal was not measured by its TikTok and Instagram potential. Sometimes a restaurant is a place to bring family, outside the Internet measurements, outside the stars, likes and looks, and just serve simple fare at reasonable prices.
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.
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.
The year was 1888. The Civil War was twenty-three years in the past and the Model A was fifteen years in the future, the Statue of Liberty and Washington Monuments were recently dedicated, the US population stood at 50 million, the Standard Oil Company and AT&T were new companies, the Brooklyn Bridge was opened, and newly created Coca Cola was the talk of the south.
In the small town of Matteawan, NY, overlooking the Hudson River, Oven Number 312 was manufactured by the Dutchess Tool Company and sold to F Duhrkop of Meriden, CT. Until the late 1930s, the oven-baked bread at the Pratt Street location, and in 1938 the Verdolini family, forced to relocate its downtown business to Pratt Street, started baking pizza. In 1946, the business was sold to Tony Pascucci who changed the name to the Little Rendezvous. Over seventy-five years later, under the tutelage of its seventh owner, Steve Chehotsky, the Little Rendezvous is now producing one of the best, if not the best, pizza in CT, in one of the state’s longest, continuous-running coal ovens.
This daily heat and humidity can only mean one thing: it’s summertime in Connecticut. It’s also hot dog time in Connecticut! Meat-grilling season is here and Independence Day is right around the corner and with that brings the pressure of entertaining friends and family, lighting off “legal” fireworks, and curating an outdoor feast. But what if you didn’t have to worry about any of those things and instead decided to celebrate the season and holiday somewhere else, say, a local CT eatery that offers delicious hot dogs and other festive culinary options? As someone who grew up working at a hot dog stand, I know what makes a true dog standout from all the rest. Sometimes it’s about the basics, like mustard and kraut, and for others it’s about the chili, cheese, and other specialty toppings that cover the dog. No matter what you have in store for the summer and for the Fourth of July, the hot dog stands, restaurants, and drive-ins on this list will surely make you want to say “screw our plans, let’s keep it simple and leave the food to those that know it best.” And to that we say, “we’ve got you covered!” Goodbye, summer stress. Hello, mouth-watering hot dogs.
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.
I’ve been looking for some great burger and pizza places in “the Valley,” and noticed a few references to a pizza place in Waterbury, Vincenzo's Pizzeria. Looking at their website, I thought it would be like numerous other local Italian restaurants, where I could order a pie, maybe a Parm, sit at one of their tables, and enjoy a quiet lunch.
Fast forward to my visit. Vincenzo's is located about a mile south of I-84’s Chase Parkway exit in Waterbury. As I left the Interstate, I drove through a neighborhood that reminded me of where I grew up, two-story houses, not a lot of commerce, and a sense of community. As my waze went under a quarter of a mile until I arrived at Vincenzo’s, things began to change slightly, I noticed several patio dining areas with white tablecloths jutting from white-painted two-storied restaurants named La Tavola and D’Amelios Italian Eatery, it reminded me of several great neighborhood Italian restaurants from my youth.
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.
In the old days, you would have packed lunch, dinner, and possibly an overnight bag. Now, you make an appointment online, show up, check-in, bam, boom, out in under 30 minutes, total. So when I recently scheduled my visit, I chose a lunchtime appointment so I could combine it with seeking out a hidden gem in Waterbury. And this time I finally found one…Domenick & Pia Downtown Pizzeria.
Domenick and Pia is located at 3 Brook St. around the corner from the Palace Theatre and the University of Connecticut (Waterbury) and has served pizza to the local community for over 50 years. Any place that successfully thrived and survived through those economic swings of Waterbury has something to offer. To say Domenick and Pia is a hole in the wall would be an understatement. While the exterior reflects the recent gentrification of this small part of Waterbury, walk through the doors and whoosh, back to the 1970s. The general ambiance of the interior is probably reflecting its grand opening with Formica-topped and wood-trimmed tables, push-on prices reminiscent of the side-of-the-road hamburger stands, red plastic trays to carry your pick-up order to the table, the whole nine yards. My guess is the original pie-price was under $2, with a 25-cent slice-price. There is no glamour, no TVs, no beer, just good old-fashioned pizza, a couple of hot oven grinders, a ton of drink options, and one of the most pleasant staff imaginable. To succeed with this formula, the pizza better be really good. Mission accomplished.
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.
Ask any fine dining enthusiast in our state and there’s a strong chance The Essex, owned by chef Colt Taylor, get a glowing recommendation.
While writing this, it’s important to mention I’ve personally never been to The Essex. I simply know its reputation and I’ve heard the raves from my nerdiest food friends. I’ll get up to Old Saybrook soon, but before I check off The Essex, I wanted to meet Taylor at his other concept, Los Charros Cantina, where the menu marriage is a co-existence of authentic Mexican cuisine and L.A. style Mexican.
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.
That’s the word Adrian Hurtado uses when he describes the food he serves at his newly opened restaurant in Norwalk that’s an extension of his food truck, Taco Guy.
“I have chicken tinga on the menu because it runs in my family, going back to my great-great grandparents,” he says. “When you’re eating here, you’re getting my culture, my family tradition, and a piece of what’s in my soul.”
But for Hurtado, who grew up in the hospitality industry learning the ropes at the popular Super Taqueria Las Salsas in Bridgeport that’s owned by his father, he chose to not be a taquero as an adult.
Instead, he started making pizzas at Bar Sugo in Norwalk before hopping behind the bar as a bar back.
