For example, Taqueria Downtown has a funky vibe, filled with memorabilia associated with life in Los Angeles and Mexico City, while Taqueria Downtown Catering Company, given its small space, feels more like an easy-going roadside eatery. So the process has been very gradual and organic.”Įach location has a different setup so Phil and Andrea designed the interior space and worked on the construction for each one themselves, striving for a varied experience tailored to each venue’s characteristics. “We didn’t rely on outside investment and grew slowly. ![]() With Taqueria Downtown gaining popularity, the business was able to expand into a second location and more. See more: Delicious Spots for Mexican Food in Jersey City Growing the Businessĭish by dish, the business grew. “We do one flavor for each drink, but we do it very well,” he said. It consists of just a few “cocktails people associate with Mexican food,” as Phil put it, such as margaritas and micheladas, a beer-based cocktail mixed with lime juice, savory and spicy sauces, and chili peppers. The same style is also reflected in the drink menu, which is small but strong. Oh, and the extremely fresh guacamole! Nothing fancy, just honest, good everyday food. To try a bolder taste, get the lamb, which is rich and gamey, and balanced with a pleasantly spicy sauce.īeyond tacos, there are the mellow and rich enchiladas, crunchy tostadas, and quesadillas abloom with melting cheese and chewy bites of meat. For a chunkier bite, there’s flank steak, juicy with a delightful chew. To sample some of Taqueria Downtown’s best tacos, start with the carnitas (shredded pork), with its nicely browned edges, and a melt-in-your-mouth texture. The Ever-Expanding MenuĪs small as the menu was, Phil and Andrea kept experimenting, trying out new flavors as specials, some of which, by popular requests, have become fixtures on the menu. Facebook and Instagram hadn’t even taken over the internet yet but the word of these delicious tacos spread quickly. Customers tried them, liked them, and kept coming back - now, the rest is history. “And we needed to explain what an enchilada or flauta was,” Phil chuckled. At that time, Tex-Mex-style food was still the mainstream of “Mexican” food available around this area, and customers were slightly intrigued by tacos topped only with onion, cilantro, and salsa (no lettuce or shredded cheese, oops). The restaurant focused on the most essential dishes and flavors of North Mexican cuisine, which Phil and Andrea are most familiar with and skilled at, and executed them well. The menu turned out to be limited but strong,” Phil told HG. “In retrospect, it was a blessing in disguise. It was not a big space that allowed a sprawling menu. ![]() They found a spot around the corner of Grove and Grand Street, and Taqueria Downtown opened its doors. Only two options - steak and pork tacos - were offered at the truck, but local eaters loved them enough to give Phil and Andrea the confidence to go for a brick and mortar. Both cities have long-standing street food cultures and tacos were among the most common, most versatile street foods that Phil and Andrea grew up eating. Phil came from Los Angeles and his wife and business partner, Andrea, was originally from Mexico City. ![]() But for its owners, Phil and Andrea Barraza, the idea came naturally. That was in the early 2000s, long before food trucks or Mexican food became a “phenomenon” of the food scene. Taqueria Downtown started as a taco truck in Jersey City, right around the corner next to City Hall. Read more: A Guide to Tacos in Hoboken + Jersey City Taqueria’s Beginnings
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