The latest al fresco dining experience in St. Louis brings seasonal, south-of-the-border flavors from an acclaimed culinary team.
Taqueria Morita is now open in the new outdoor pavilion space next to the award-winning Vicia restaurant in the Cortex district.
Taqueria Morita, which officially opened for business over Memorial Day weekend, is owned by Take Root Hospitality (TRH), the same team that owns Vicia.
The menu features a variety of taco offerings and more, and is inspired by TRH partner and culinary director Aaron Martinez’s Mexican heritage.
“I truly like all the different regions in Mexico,” Martinez said. “They are all so different and all of them have something unique to offer, but I would say I gravitate to Northern Mexico – Baja California, Sonora and Sinaloa. Growing up in Southern California, I ate a lot of this style of Mexican Cuisine.”
Martinez says he has some personal favorites on the menu, which will change with the seasons. Diners can also expect to find morita chiles – richly flavored smoked chiles that inspired the taqueria’s name – on almost every item on the menu.
“Some of the standouts that I’m really excited about are the Yellowtail Ceviche and Carrot Tinga Tacos,” he said. “The Yellowtail Ceviche is served with a peanut salsa macha. The fattiness of the yellowtail pairs well with the smokey morita chiles and peanuts in the salsa. We also add a fragrant and peppery ginger oil to finish it that has an unexpected twist. I love cooking with seafood and this reminds me of sitting in Ensanada, Mexico, eating from a cart on the beach.
“The Carrot Tinga Tacos are roasted in chipotle chiles and then smoked so they take on a really meaty flavor profile. Tinga really doesn’t have any explanation for the word, but is usually braised chicken in chipotle chiles, tomato and onions. My grandmother always used to make this for us when we would go over to her house. We use carrot juice and some other spices to really push the carrot flavor forward. I love this dish because we treat the carrot like a piece of meat, and actually for me, it tastes better.”
The outdoor restaurant can seat 56 guests in spaces that include a covered awning and the lowel level of the pavilion. The space also has a garden that grows edible plantings and other sustainable plants, as well as a state-of-the-art outdoor kitchen that will serve as the sole kitchen for the taqueria.
The restaurant offers casual dining, with first-come, first-served counter service.
“The atmosphere people should expect is very energetic, fresh and casual,” Martinez noted. “The upbeat music with the great cocktails make it feel very lively.”
Taqueria Morita, located at 4260 Forest Park Ave., is open from 5 to 9 p.m. Thursday through Saturday, weather permitting. In case of inclement weather, the dining area will be closed but available for carryout service.
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