The husband-and-wife team of Danny Cruz and Vilexys Salas are expanding their Mexican restaurant brand, Tacos del Cartel. The pair at the helm of the original Metairie restaurant that opened in 2020 recently created a New Orleans location. The couple’s goal was clear: to bring the vibrant celebration of Mexican culture into New Orleans through elevated, authentic food deeply rooted in the Mexican culture. This isn’t the couple’s only venture in the restaurant business: they also own Sushi By Us, an Omakase restaurant in Madrid.

Tacos de Asada. Photo courtesy of Tacos Del Cartel

Cruz is from Honduras, where he studied civil engineering. A love of food led him to the hospitality business. Salas works in real estate and has a passion for architecture and design. Together, they formed VEHO Hospitality Group, whose purpose is to cultivate an appreciation for different cultures.

The newest location of Tacos del Cartel is a burst of color in downtown New Orleans. Hard-to-miss flowers adorn the outside and inside of the building and offer a vibrant welcome to a block that boasts a selection of other eateries, such as Maypop and Devil Moon BBQ. In addition, the restaurant has a fun, party vibe and feels unlike anything else in New Orleans’ restaurant scene.

The menu, created by Chef Christian Chaussat, is a delightful fusion of traditional Mexican flavors and innovative new-world tastes. Diners should expect a selection of Mexican dishes different from your typical taco and burrito fare. Cruz and Salas, inspired by New Orleans’ coastal identity, have incorporated nods to seafood and other flavorful selections, creating a truly unique dining experience. A standout dish is the Black Aquachile, a traditional Yucatan-style recado negro with char-grilled chilis, lime juice, fresh shrimp, cucumber, avocado and fresh red onion, served with crispy nixtamalized tostada. Tortillas here are made in-house through nixtamalization, in which an alkaline solution turns dried corn into masa. The masa is then rolled into tortillas.

The rest of the menu is expansive with traditional sides such as Street Elote, traditional street-style corn smothered in a blend of cilantro and chipotle mayo crowned with crumbled cotija cheese, and Queso Fundido, a carefully curated mix of melted cheeses, paired perfectly with a smoky, traditional homemade Mexican sausage and served heirloom corn tortilla.

Octopus Taco. Photo courtesy of Taco del Cartel

Tacos del Cartel doesn’t shy away from the unusual, serving dishes not typically seen on other local Mexican menus. Coral Soft Shell Crab Taco, a Peruvian-inspired dish made with smoked crispy tempura soft shell crab with spiced Peruvian bean puree and avocado drizzled with truffle aioli, is a customer favorite. Another eye-opener is the Octopus Taco made with octopus in an axiote guajillo paste. Paired with hummus beans, red pickled onion, zesty manzano pepper and fresh cilantro; and Bone Marrow Campechano Taco, made with tender bistec, homemade Mexican sausage, and crispy chicharron, topped with avocado slices, onion, and cilantro, and served with a side of roasted bone marrow.

At Tacos del Cartel, the dining experience is more than just a treat for the palate. Cruz and Salas have also strongly emphasized the aesthetic appeal of their dishes. For group dining, shareable dishes like the Cochinita Pibil, a dish that was a hit at this year’s New Orleans Food and Wine Experience, are a feast for the eyes. This cinnamon-smoked traditional Yucatecan-style pulled pork, served with Mexican rice, refried beans, tangy Xnipec salsa, and habanero salsa, is presented in a hot pot, allowing diners to prepare their own tacos.

Tortilla Soup. Photo courtesy of Tacos del Cartel

The cocktails are a nod to Cruz and Salas’ love of travel, focusing on flavor and experience. Highlights include Rosanova, made with dark and white Bacardi Rums mingle, hibiscus, five-spice syrup, tangy lime juice, and topped with a decadent guava cardamom foam and a sprig of fresh mint. Hasta El Agua del Florero is made with a fusion of Grey Goose Vodka and gin and accentuated by tangy lemon juice and sweet watermelon syrup. The cocktail is garnished with an orchid, tonic water, and a splash of pineapple juice. The Ayahuasca, made with Patron Tequila Blanco, vibrant Jamaica syrup, zesty lime juice and pineapple juice, garnished with a medley of raspberry, mint and blackberry and crowned with a citrusy orange twist, is served in a mushroom glass with a base of flowers that smoke when water is added, for an intriguing visual (psychedelic?) effect.

Heading into the Saints season and the upcoming 2025 Super Bowl to be held in New Orleans, Tacos del Cartel is poised to be the place to enjoy a delicious meal and cocktails and celebrate. Its much-needed happy, joyful atmosphere is a welcome addition to the area, and the restaurant is the perfect place for pre-gaming, brunching, or enjoying an afternoon with friends.

Tacos del Cartel, 1010 Girod Street (504)-354-9038. Open Monday Wednesday and Thursday, 11 a.m. to 10 p.m. Tuesday and Friday, 11 a.m. to 11 p.m. Saturday 9 a.m. to 11 p.m. Sunday 9 a.m. to 10 p.m.