The tacos will always be the humble stars of the menu at Taco Loco (soft shell is in vogue nowadays), but there's something for everyone on there, whatever their dietary inclinations or whims may be. “These days we do lots of quesadillas, a lot of salsa verde … a lot of chipotle,” says owner Miguel Tomasio. “And poblanos. We're bringing ingredients now they would only use in Mexico before. Years ago no one here even knew what an avocado was. People didn't know how to pronounce ‘guacamole.' Now we go through 20 cases of avocados a week.” Other staple items include burritos and enchiladas, of course, but also mahi mahi, shrimp and steaks with chipotle sauce or Argentinian chimichurri sauce. “Vegetarian is a big market,” says Tomasio. “Our enchilada with spinach is one of our top sellers. People are eating healthier.” Other, more unexpected items include empanadas (more Latin American than Mexican), coconut shrimp and even some quality burgers. “We're tapping into items that are not only Mexican,” he says. “I think it's a big opportunity for us to develop.”
Winner of Best Mexican Restaurant
in the Fairfield County Advocate's Best Of Readers' Poll 2012.