Chef Guillermo Peters (pictured) plans to reopen his Mexican restaurant Taqueros next Tuesday, Sept. 29.
It will be in the same location, a large and grandly refurbished commercial property in the Lower Garden District (1432 St. Charles Ave., 267-3032), but will use a new concept focused on botanas, or Mexican-style small plates. The restaurant will serve dinner Tuesday through Saturday, beginning at 6 p.m.
It's an idea in line with the tapas trend and Peters says the line up is "a very basic menu but represents the best of Taqueros." Here's a partial list of menu items Peters says he'll serve:
"guacamole, grilled veggies, tortilla soup, esquites, quesos fundidos, shrimp chipotle, shrimp in tequila-pasilla butter sauce, mussels, lamb chops, and tacos: cochinita pibil, al pastor, chicken with poblanos and chile con carne."
Botanas will range from $3.50 to $7.50 per dish and tacos will cost $2.25 each. The restaurant will also use a casual service style, where customers fill in their own orders on tickets and collect their dishes from the counter when staffers call their names. There will be a full bar, including margaritas and sangria. Peters may also add a Mexican breakfast menu on the weekends in the future.
This new Taqueros concept represents the third act for Peters at this Uptown location. A native of Mexico City, he originally operated Taqueros in Kenner, where at the time it served the area's best tacos and a selection of much more ambitious regional Mexican cuisine.
In 2004, he moved to the St. Charles Avenue property and opened Taqueros/Coyoacan, a dual personality restaurant that offered an upscale cantina atmosphere on the first floor and a fine-dining Mexican restaurant upstairs. It reopened after Katrina but went out of business in 2007. In early 2008, Peters and his daughter Ingrid Thomas opened a breakfast/lunch café there called Stop 9 Refueling Station & Culinary Specialties, which closed in December.
Peters has been hosting periodic private dining events upstairs at the closed restaurant space ever since, serving a refined cuisine in line with his Coyoacan menu. He has plans to expand this upscale events as well.
"What we might do is make this (upstairs) into a private dinner club and have more of these dinners," Peters says.