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Mar 18, 2018
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Posts Tagged ‘Mexican food’

The Scoop: Yo! Salsa food truck to open a brick-and-mortar in Wentzville

Friday, July 24th, 2015



Yo! Salsa food truck announced plans to open a brick-and-mortar location at 2 West Pierce Blvd., Wentzville in mid-September. The restaurant will offer an expanded menu of small-plate options and shareable entrees, along with food truck-favorites like tacos and nachos. Chef-owner John Lutgen also hopes to provide family-sized portions available to carry out and heat up at home.

The restaurant plans to source locally as much as possible, with produce from Lee Farms in Truxton, Missouri and a proposed partnership with Friendship Brewing Co., slated to open in Wentzville this October. “From the very beginning, we’ve focused on being fresh and innovative and don’t use processed food in anything we do,” Lutgen said.

Offering 85 seats (55 indoor and 30 on the patio), the 1600-square-foot space won’t accommodate a full bar. However, Yo! Salsa will have table service for a rotating selection of local beers, wines and a couple margarita options for now.

With 25 years of corporate experience under his belt, Lutgen hopes to eventually expand Yo! Salsa into a brand with multiple trucks and brick-and-mortar locations. “I am excited for the opportunities owning a storefront will offer,” Lutgen said.

Sneak Peek: Mission Taco Joint

Tuesday, February 26th, 2013


Mssion Taco Joint is expected to open to the public any day now. While brothers and co-owners Adam and Jason Tilford shared details about the menu a few weeks ago, we’ve been itching to see some of those words on paper become edible. Yesterday, the Tilford brothers (who also own Barrister’s, Tortillaria Mexican Kitchen and Milagro Modern Mexican) gave Sauce a taste of what customers will encounter when they order fare from St. Louis’ newest taco joint. The restaurant, located at 6235 Delmar Blvd., in The Loop, has not announced its opening date. Watch for that news to be posted in The Scoop in the next week or so. When doors do open, hours will be Tuesday through Sunday from 4 p.m. to 1:30 a.m. For a sneak peek of what you’ll find at Mission Taco Joint, head on over to our Facebook page.

— Photo by Michelle Volansky

The Scoop: It’s nearly mission accomplished for Mission Taco

Tuesday, January 29th, 2013

Last summer, restaurateurs Adam and Jason Tilford announced their plans to open Mission Taco Joint. Renovations are moving along inside the former home of Delmar Lounge at 6235 Delmar Blvd., and the Tilford brothers are aiming to unlock doors during the last week of February.

With opening day just weeks away, Jason gave The Scoop a peek at a draft version of the food menu he developed. The tightly focused menu begins with a handful of shared appetizers. Highlights include crab taquitos as well as roasted mushrooms with huitlachoche, goat cheese and arugula presented in a fried corn masa base called a huarache. A la carte tacos include popular choices such as baja fish and carne asada, but Mission gets creative with quite a few others, such as the chile-roasted duck with crisp pork belly and avocado serrano sauce. The menu also beckons for vegetarians with options like a roasted cactus taco or one featuring the local product Mofu tofu. The restaurant will feature giant Mission-style burritos wrapped in house-made tortillas, plus tortas served on telera rolls from Diana’s Bakery. Diners looking for a square meal can round things out with side dishes like fire-grilled vegetable quinoa and chayote calabacitas.

Joel Clark, who recently departed from Sanctuaria, will be helming the beverage program. Clark stated that the bar at Mission Taco Joint will be “a very culinary bar,” explaining that “as many fresh ingredients the kitchen is going to get, I’m going to get the same.” The focus on fresh will be seen in the likes of numerous flavors of agua fresca and horchata, available in virgin form or as alcoholic beverages. In addition, he plans on aligning beverages – not just cocktails, but also beer and wine – with the food. “I’m going to work really closely with the kitchen,” he commented. Clark, who’s been part of a local movement in progressive bartending, plans to continue in that direction, preparing house-made ingredients like syrups and shrubs (No flavored vodkas, sorry.) and noted that the Mission bartending crew will be quite capable of crafting classic cocktails. “I want [the bar] to be an extension of [the kitchen] as well as a bar on its own,” Clark said.

The Scoop: New Mexican restaurant Vida officially comes to life today at the Saint Louis Galleria

Thursday, November 1st, 2012

The newest restaurant at the Saint Louis Galleria, Vida Mexican Kitchen y Cantina, is holding its grand opening today. The 260-seat, seven-days-a-week eatery is located at the northern end of the mall adjacent to BlackFinn American Grille. It offers traditional, regional and contemporary Mexican-inspired food complete with a full bar that specializes in tequila.

The Vida food menu is extensive, with please-everyone choices on appetizers, salads, tacos, enchiladas, burritos, entrees and combo plates, served for lunch and dinner. The carte is similar to that of its sister restaurant of the same name located in Charlotte, North Carolina, although there are a few items unique to the St. Louis property, such as taco platters (pictured) and a starter of queso fundido, a blend of cheeses that is baked and garnished with sauteed chile strips (called rajas) and accompanied with flour tortillas made locally. Operating partner Drew Graefe called Vida a “scratch kitchen” that uses entirely fresh ingredients, with dishes made to order.

Bar manager Ocean Alexander is helming a bar that touts 120 tequilas. The margarita, made using freshly-squeezed juices, is the obvious signature cocktail at the restaurant. The bar also offers numerous Mexican beers and a handful of multi-serving beverages, dubbed “shareables,” such as pitchers of house-made red or white sangria, or the Tablerita, 42 ounces of the house margarita, or red or white sangria, served in an oversized margarita glass.

The Scoop: Brinko’s Mexican Grill and Cantina to open in Midtown in former Adobe Reds space

Wednesday, November 16th, 2011

111611_mexicanfoodThe space at 3108 Olive St., the former home of short-lived Adobe Reds, officially has a new tenant. Daniel Gonzalez signed the lease yesterday at the Midtown address, with plans to open Brinko’s Mexican Grill and Cantina. (A nod goes to Joe Bonwich of the Post-Dispatch for eyeing an announcement about Brinko’s earlier this week on the Midtown Alley Facebook page.)

Gonzalez, who also owns La Fiesta Mexican Restaurant in South County, told The Scoop that Brinko’s will be similar in concept to casual Mexican chain Señor Frog’s. The name, he explained, comes from the Spanish word brinco, meaning “a jump” or “a leap.” “Like you jump because you are happy,” said Gonzales, who hopes that diners will dig the abbreviated, reasonably priced lunch and dinner menus at his new eatery. Look for the jumping at Brinko’s to begin sometime in January.

The Scoop: Half & Half to become Medianoche at dinnertime

Monday, October 17th, 2011

101711_mikerandolphMike Randolph is adding a new dimension to the operations at Half & Half, his new-ish breakfast, lunch and brunch spot located at 8135 Maryland Ave. Starting early next year, Randolph will add evening hours, at which time the restaurant’s name will be changed to Medianoche and waffles and French toast will be swapped out in favor of Mexican eats, as reported by Evan Benn of the Post-Dispatch. Randolph, who is also chef-owner of Midtown’s The Good Pie, explained that this restaurant-in-a-restaurant was no sudden idea. “I come up with a restaurant plan a day,” he said. “I just looked at it as a unique opportunity, with Half & Half functioning between 7 [a.m.] and 2 [p.m.] and paying rent for a space in Clayton, which is an exorbitant amount of money, and fixed costs. What can I do? My first idea was to try to maybe open Half & Half and let the menu run all day. But I was looking for an opportunity to try to do something new and fresh.”

According to Randolph, Medianoche’s menu will include “adventuresome” as well as “traditional” Mexican fare, with a “focus on culinary skills.” Among entrées, he cited sweetbreads, red snapper and posole with pig’s head, all ranging from $12 to $16. Tapas will be “more akin to what you would get on Cherokee Street: good, fresh corn tortillas … with braised lamb, pickled radish, cilantro and onion. Really simple stuff.” Look also for a house-made guacamole and two to three rotating salsas. “The menu will be pretty focused – not that big – to allow us to play, and have two to three things as specials,” Randolph explained. Fans of Half & Half’s coffee program will be happy to hear that the coffee beverages served during morning and lunch hours will also be available at Medianoche, alongside a selection of Margaritas and craft beers, of course.

Randolph expects to launch Medianoche in January or February of next year, at which time the restaurant will be open for dinner Tuesday through Thursday, from 5 to 9 p.m., and on Friday and Saturday until 10 p.m. As for the atmosphere and décor, Randolph noted that customers should expect enough changes – wall hangings and a lighting scheme – that “they can come in for eggs and coffee in the morning and come in at night and feel like they are in a different spot.”

— Photo by Greg Rannells

The Scoop: Mexican restaurant and sports saloon Sombrero’s to open in St. Peters

Tuesday, August 23rd, 2011

082311_mangopicoIn the last year, 1287 Jungermann Road in St. Peters has been home to Pepper Stone Steakhouse and Bogart’s Kitchen & Bar. Soon, it will house a Mexican restaurant called Sombrero’s Authentic Mexican Cuisine and Sports Saloon.

According to head chef Miguel Garcia, Sombrero’s is the real deal when it comes to Mexican fare. Garcia, a native of the Jalisco region of Mexico, raved about his recipe for carnitas de puerco (shredded pork), which is typically used as a stuffing for tacos, burritos and tamales; his alambre (a dish similar to fajitas that is made from skewered, grilled (or sautéed) beef or chicken, as well as bacon, onions and peppers (Garcia adds pineapple as well.); and his flavorful take on mango pico de gallo.

Sombrero’s will serve lunch and dinner seven days a week, and is slated to open on August 31. There is a holding place for the Sombrero’s website sombrerosstl.com, but it has yet to launch.

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