Here, it’s summer all year long.
“We want people to feel is just kind of that getaway, that they’re on vacation, they’re on an island somewhere, really forget about their worries, those are going to be always waiting for them. But uh, you know, we always want them to come in and leave better than they came.”
And you’ll certainly leave filled, satisfied and relaxed if you go to bartaco.
Set in the Seaport area of Boston, bartaco is an oasis made for diners who want to unwind with some great cocktails, tasty dishes and a relaxed vibe. General Manager Hector Tovar and Executive Chef Tim
Chatigny are the guys making it all happen.
“So bartaco is just a restaurant with a really cool vibe. Great quick food, lots of tacos. But just a really cool spot to just chill hang out with your friends and just eat really good food. It’s like you’re going to the beach, try to get away from all of the stress. It’s just a really fun environment.”
And just as fun is the shareable menu.
“It’s really family style, getting your fingers in the food. We do have silverware, but we don’t even use it.”
And the hand held treat that’s the special of the house is of course, tacos
“I think it’s honestly the best tacos. They’re made with a lot of love. Some of our cooks have a lot of passion for the food that we serve. I was born in Southern California. So for me tacos are it’s the thing. It’s it’s what Southern California is known for is tacos. I mean, it’s tacos. You can’t not like tacos.”
These tasty tacos are inexpensive, so you can order a bunch for the table to make sure everyone is satisfied.
“So all of our most of our food is served on trays. So if you order 6-12 tacos, they’ll come family style and they’re able to share so people are grabbing and mingling. So they definitely is a rush for the for the best ones so.”
There’s the battered rock shrimp topped with a cornichon remoulade and lemon parsley slaw. And for vegetarians, a flavor packed cauliflower taco with piquillo romesco. But if you’re craving some meat, nothing beats the carne asada taco.
“Carne asada, if you love filet mignon. This is the filet minion of tacos. Tender, sweet. Got a little bit of avocado cream sauce, so they’re delicious. It’s a taco where you can eat it you can make sure that you feel kind of full but you’d want to eat three more of them before you’re just like before you’re like I can order another four.”
Equally as addictive are the carnitas.
“The carnitas are probably one of my favorites. Just slow roasted. The meat just falls apart really kind of melts in your mouth. I think you definitely have to have a carnitas to kind of start off is definitely will have singing party in your mouth.”
With several days to prepare, the pork belly taco is definitely a dish to try.
“Pork Belly is a three day process at least from marinating to getting that belly nice and sear to where we slice it by hand. And we finish it on the flattop. The fatty turns into a little crunch and then you get a little bit of
sweetness and a little bit of heat from from the pork itself and then you really get the bite into that meat.”
And since they’re just steps away from the ocean, the baja fish taco is always fresh.
“If you’re from New England, you love cod. We do a little chipotle coleslaw on it in as a bed and then the tempura batter with the cod, and a little bit of all onions and cilantro. I think the flakiness of the cod and that sweetness just really coincides with the heat from the cayenne.”
If for some strange reason tacos aren’t you thing, bartaco has other delicious offerings. There’s a duo of hand made chicken empanadas. And the flavorful grilled corn on the cob, tossed in a spicy citrus aioli, that’s both tasty and messy.
“We roast the corn. And we’re tossing it in a cayenne mayo and toss it with a little bit of cheese. You’ll get that roast from the corn, the sweetness from the corn, a little bit of that heat and that kind of sweetness from the cheese. We really want people to just get their hands dirty. Really kind of get those flavors from the cheese and the little cayenne pepper.”
There are rice bowls loaded up with all of your favorite proteins and veggies, over stuffed chicken empanadas and that quintessential south of the border treat, chips with salsa and guacamole, a trio that is definitely a treat.
“I think it’s probably the best guacamole in town, honestly. Start with the fresh avocados, chopped fresh onions, jalapenos, cilantro. We do have a very unique style of chip, which is the circular chip. So we serve a couple of those is not just your individual kind of dip and chip, you don’t have to break bread with it.”
And when you’re done breaking bread, eating tacos and sipping drinks, dessert is in order whether you go for the churros served with a dark chocolate sauce or the foursome of housemade gelatos.
“So we serve it on a cone. And we have four great flavors mint, coconut, chocolate, and vanilla. We serve them for on a little stand. And I think it turns heads when people are walking around with the dining room with those. So it’s definitely a special dessert.”
And just as special is the feeling you’ll have at bartaco. Something the staff makes a priority.
“My job here is to just throw a party and making sure that everybody has a good time. I just want them to feel like they’re getting away from life, you know, kind of into an island just remembering enjoying each other’s company, friendship, family.”