ST. JOHN'S, N.L. — What is the second biggest food selection in the North American marketplace behind pizza?
The answer — Mexican food.
To cater to this market, developers Lorne Loder and Derek Locke are a mere three weeks away from opening the newest restaurant in downtown St. John’s — Cojones Tacos & Tequila.
The restaurant is located at 189 Water St., next to the Franklin Hotel and will be open for business in late July, just in time to capture the better portion of the tourist season.
“We found that downtown, there was a void in the market for authentic Mexican fare, so we set out to solve that problem,’’ Lorne Loder said Wednesday.
“Making this a downtown destination where people could go and make an evening of it, not just pop in for a quick meal and head to George Street — and enjoy great Mexican food and premium tequilas and mezcals is our goal,’’ he added.
To ensure the food is authentically Mexican, the pair said a full variety of tacos will be on the menu in addition to what they call elevated Mexican plates and a host of premium tequilas.
They even went out and secured an authentic Mexican chef, Luis Alcazar, to prepare the recipes and make sure they are translated properly.
“I am trying to bring to Newfoundland real Mexican food,’’ Alcazar said Wednesday.
“Bringing in ingredients from Mexico, things like Mole, will help to make the food authentic. I am from Mexico City, but for the past 18-years have worked at restaurants in Lajola, Calif.," he said noting he will have dishes from every state of Mexico on the menu.
Those items include Tacos al Pastor, which is a pineapple and pork taco, and Cochiuita Pibill that is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.
In addition, Cojones will stock several premium tequilas, including Don Julio, Casamigos, Herradura and Corralejo.
“This will be a good opportunity for an educational opportunity for tequilas,’’ Locke said. "This is not the frat-house version that you shoot with salt and lime, but more like you would drink a great scotch or whiskey
“It has gained a lot of movement in recent years as a premium spirit. Many of the products we will offer fall into three categories: Blanco, Reposado and Añejo,’’ he added noting the definitions of these are white, rested and aged varieties.
The menu will feature a large selection of tacos (eight-10 varieties) in addition to burritos, enchiladas and guacamole — made right at your table — to accompany patrons' food orders.
The restaurant's main design motif will be based on the Día del Los Muertos theme which translates to Day of the Dead. This is a celebration for the people of Mexico in honour of those who have died and will be depicted through a host of sugar skull imagery.
“There will be a lot more skulls than sombreros,’’ Loder said.
“Our hope is, as this place evolves, people will come here for the evening, enjoy a great meal, have a drink and spend the night with us. This will be their entertainment,’’ he added noting there will be no live music at this location, but a great playlist of music.
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