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Breaking the Curse
by Megan Maloneposted Dec 5 2013 8:53AM
Some restaurant locations seem absolutely cursed! Take the former location on 4th street that housed Red Star (closed), then Mozzaria (closed), then Quatro (closed), and opening soon the Brazilian steakhouse Brazeiros Churrascaria. Or the former Fox and Hound by the Oxmoor Mall (closed), turned Champps (closed), turned who knows what?
Two popular restauranteurs are taking a stab at notorious locations bringing more Mexican goodies to Louisville.
The first is El Taco Luchador (loo-cha-door), which means fighter! I got a chance to chat with Caesar Anaya, General Manager of Guaca Mole, who filled me in with the details. This Mexican Taqueria (ta-keh-ree-ah), meaning taco shop, comes from owners Yaniel, Fernando, and Christina Martinez behind Guaca Mole and Mussel & Burger Bar. The restaurant at 938 Baxter Avenue is opening the last week of December, says Caesar, and will start serving only for dinner and remain open late on the weekends. Michelle from Consuming Louisville wrote it best when she said if anybody can break the curse of the former Ed Lee’s dumpling shop (closed), 14K cupcakes (closed), and Lil Cheezers (closed), it’s the Martinez group!
Caesar said the menu concept will be similar to Guaca Mole, featuring chicken mole tacos, carnitas (literally “little meats”) and carne asada, grilled corn on the cob (elote callejero), tortas (sandwiches), Baja fish tacos, chicken tinga, as well as mole fries with queso fresco. The restaurant itself is small, seating around 50 people, with bright greens and purples shining from their freshly painted porch.
Will this fighter have what it takes to break the curse? They hope so, and so does Wild Rita’s, opening in the former location of publicly tongue-lashed Mozz, a restaurant that did the dine-and-dash on 445 East Market Street. This comes from the Wildly successful folks of Wild Eggs with a focus on Mexican flavors and tequila featuring over 100 different types to try. Chef Tony Efstratiadis has a menu with artisanal tacos made with house-roasted, rotisserie-spit meats to ceviche, hand-made tamales and wood-fired chili rellanos, enchiladas and Mexican pizza, with prices ranging from $3 to $20.
The the 140-seat restaurant is due to open by January.