If the name doesn’t
give this Williamsburg canteen away, then let me explain.
The "it" dish at Taco Chulo is - you guessed it! -
tacos. Prepared by two Angelica Kitchen expats, Dija Amer and
Greta Dana, the crisp shells are housemade and filled with mostly
organic ingredients that include Niman Ranch pork.
Open since August, Taco Chulo - loosely translated - means "taco
pimp." You’ll understand why Amer and Dana, who also own
the place, chose the name when you peruse their menu. Order the
"Surf y Turf," a shrimp, potato, beans, baby cactus,
salsa and crema taco or burrito, and you’re invited to "pimp
it up" with extras like sliced jalapeño peppers and
"rajas" (roasted peppers and onions).
Pimping can relate to the decor, too. This is Williamsburg after
all, home of the hipster, so forget paneled rooms hung with sombreros
- no matter how ironic that setting may be.
Here, one side of the room sports a curving, deep red wall; the
ceiling is vivid sky blue and the bar is zinc. There’s an ample
supply of Mexican bottled and draught beers, Spanish wines, and
how could any self-respecting place in this locale not have a
signature cocktail? Taco Chulo’s "Chihuahua," a lethal
blend of tequila, grapefruit and lime juices served in a salt-rimmed
glass, is the house drink.
Taco Chulo (318 Grand St. between Havemeyer Street and Marcy
Avenue in Williamsburg) accepts MasterCard and Visa. Tacos and
burritos: $4.50 to $12; large plates and combos: $9-$14.50. The
restaurant serves lunch and dinner daily. Weekend brunch is served,
from 11 am to 5 pm. Delivery is available to surrounding neighborhoods.
For more information, call (718) 302-2485.
Updated 5:16 pm, September 19, 2017