Authentic Mexican flavors are coming to Moorestown this fall as Taco-Yote, the latest venture from restaurateur Carlos Melendez, prepares to debut at 33 E. Main St.
New details about the highly anticipated taco shop have emerged following an earlier report by What Now Philadelphia.
Taco-Yote draws its inspiration from honoring the roots of Latina women, with Melendez’s wife leading the design and color scheme while he oversees the food program. The restaurant’s stained-glass windows feature a colorful skull, a nod to Día de los Muertos, or Day of the Dead.
“A lot of the credit goes to my wife, Stephanie, her sister, Juliana and her niece, Gabby. Those women are the force of the design and concept of Taco-Yote,” Melendez told What Now Philadelphia. “We love Catrinas and the Day of the Dead celebration. We found it to be so culturally beautiful and inspiring. We wanted to honor all the working women and that’s where the inspiration came from.”
Taco-Yote’s menu centers on authentic flavors and traditional cooking methods to deliver high-quality meals. Melendez sources meat and chicken from Esposito’s Meats and brings in fresh seafood from New York City.
“We don’t get it from the trucks that deliver it. We go ourselves to the seafood market and we only buy whole fish because it’s the only way that you can ensure the freshness of the product. You can inspect the eyes and the gills of the fish that you’re purchasing. You know for a fact it’s going to be fresh,” he said.
One technique Melendez will bring to Taco-Yote, adapted from his other concept Coyote Crossing, is cooking over charcoal and wood.
“We believe that it gives and adds a different profile of flavor to anything you put on top,” he said. “You grab the wood chips, you soak them in Mezcal, tequila or bourbon, you put them on the charcoal and then all the smokiness gets in the food.”
In addition to smoked street food favorites, Taco-Yote will serve unique Mexican pizzas topped with a custom blend of imported cheeses, including Oaxaca, queso Chihuahua, queso fresco and mozzarella.
“We learned that the order of the products does alter the outcome of the pizza,” Melendez said. “If you have your pizza, then you put the sauce and all the toppings on–it’s going to be different than if you put the cheese first, then the sauce and protein. The cheese is going to serve as a shield between the sauce and crust. We’re just trying to take the understanding of how the product behaves to another level.”
Melendez also plans to introduce a new approach to delivering Mexican food for takeout and delivery customers.
“We are putting a lot of effort on the delivery portion,” he said. “One of the issues that I found with Mexican food, especially tacos, they don’t travel well. You can order something and because the containers are not properly designed and the food is not properly placed, everything becomes a mess.”
To fix this, Taco-Yote will offer taco and nacho kits with wet and dry ingredients packaged separately, along with simple heating instructions.
“Everybody can have access to great food and they can eat it like they are in the restaurant,” Melendez said.
While Taco-Yote won’t serve alcohol, customers can bring their own bottles, and staff can mix cocktails using the restaurant’s mojito and margarita mixes. Guests can also enjoy rotating flavored waters.
Taco-Yote is set to make its debut this October, following a few minor setbacks that delayed last year’s planned opening. For grand opening updates, visit the restaurant’s website or follow on Instagram and Facebook.
