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7 Westchester Spots to Add to Your Taco-Eating Hitlist

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You’ll find both creative and classic fillings in locally made tortillas at Peekskill’s Taco Dive Bar.

Always down for a taco? Whether you’re in the mood for fish, carnitas, or vegetarian, you’ll find the tastiest tortillas right here.

Rio Bravo Tacos & Tequila

Tuckahoe; riobravotacosandtequila.com

A dozen tacos grace the menu at this spacious and festive neighborhood destination, and a third of them are filled with fish. The stand-out is the indulgent bacon-wrapped shrimp with roasted chipotle crema, though the fried calamari with melted Jack is a close second. For the landlubber, the Korean short rib is big on flavor, and the turkey club is exactly what one would expect, with added carnitas-style flair.

Taco Dive Bar

Peekskill; tacodivebar.com

Definitely casual, but not exactly a dive, this bustling neighborhood gem takes locally made, soft-griddled, stoneground white-corn tortillas and packs them with ingredients that range from the comfort classics of Amish ground beef and braised-pork carnitas, to the ingenious: portabella and goat cheese with truffle white balsamic vinaigrette; smoked, seared pork belly in a maple-balsamic glaze.

Taco Project

Yonkers, plus three other county locations; thetacoproject.com

With four county spots and a slogan of “Live, Love, Eat Tacos,” it’s a safe bet there’s a taco plate for every palate, from the classic ground beef and free-range chicken to the zippy Cajun salmon with house-made wasabi slaw, to the chimichurri skirt steak, and the sweet and luscious braised pork belly with pineapple salsa.

bartaco

Port Chester; bartaco.com

Once part of the Barteca group, along with Barcelona Wine Bar, Del Frisco’s Restaurant Group purchased both brands in 2018 (Del Frisco’s was subsequently bought by Greenwich-based private-equity firm L Catterton in 2019), so bartaco now has 21 locations (and counting) in 11 states. But the original taco authority was in Port Chester, with its riverside setting, sun-drenched patio, stylish beach-resort decor, and of course, killer Mexican street food and drinks. It’s difficult to choose poorly among the dozen or so tacos offered, but the crispy oyster and glazed pork belly with spicy árbol chili sauce are neck and neck best of the bunch.

Soft taco shells of crispy oysters over a remoulade sauce shine at bartaco in Port Chester.

Soft taco shells of crispy oysters over a remoulade sauce shine at bartaco in Port Chester.

Taco Shack

Port Chester; tacoshackpc.com

More shabby chic than beachy shack, but either way, the tacos tout hardcore authenticity. The cecina — thinly sliced, aged, cured beef (reminiscent of prosciutto but juicy from searing) — is “common in Mexico, but you won’t find it unless the restaurant is very traditional,” says chef/owner Luis Aguilar, who also recommends the birria and pork with green tomatillo sauce, a “staple of Mexican cooking.”

TaqueRio Taco Bar

Yonkers; taquerio.com

With sweeping Hudson River vistas as a mesmerizing side dish, this downtown newcomer has arrived on the scene because, says owner Jimmy Rugova, “I personally love tacos and have always wanted to open a taco place.” His Puebla-born chef is the brains behind the upmarket lineup, which beckons with hearty chicken confit and Spanish octopus with chorizo, alongside lighter salmon sashimi and the showstopping poached shrimp with eel sauce in a crisp wonton shell.

Tipsy Taco Bar

Mount Kisco; tipsytacobar.com

A self-described lover of Mexican food, Ecuadorian Milton Torres offers 14 or so tacos that include solid choices in the vegetarian and pescatarian departments yet still lures serious carnivores. Among the standouts: marinated portobello mushroom with caramelized Manchego; wild salmon tartare; cornmeal-encrusted Blue Point oysters; and citrus-marinated Black Angus carne asada.


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