Here's a look inside the new El Paso-inspired Stella Taco, freshly opened in Northeast on Alberta Street. The trio behind the taqueria are husband and wife team Ian and Becky Atkins, and co-owner/executive chef Matthew Fields, formerly of Little Bird Bistro and Simpatica. All three have strong ties to Texas border town cuisine and culture, and it shows in their authentic antojitos (Mexican street fare), icy cold beverages, and bright and simple decor. Inside, look for lime-green neon signs, lemon yellow stools, and a faux orange brick. Long, gray communal tables are framed by high wooden booths, and rows of two-tops line the window along the sidewalk. Hanging plants, baskets, and silver pails break up the open space.
On the menu, chicharron coated in chile salt (served in a paper bag, no less), chile relleno, and a host of tacos from lamb barbacoa to roasted beef tongue showcase the fare of border towns in Texas and Mexico. Stella also serves brunch Saturday and Sunday with traditional dishes like menudo with beef tripe and hominy as well as savory chilaquiles with scrambled eggs. A frozen margarita machine churns out fruity options—currently orange, pineapple, and lime, with a rotating daily special. Stella Taco is open seven days a week for lunch, dinner, and weekend brunch from 11 a.m. to 10 p.m.
· All Stella Taco Coverage [-EPDX-]
· All Eater Inside Coverage [-EPDX-]