Calle 75 Street Tacos was shooting for a late-summer opening for its new Boise digs in the former Golden Phoenix Oriental Express space, at 110 N. 11th St., kitty-corner from The Record Exchange and Neurolux. But it’s now looking more like November before Downtown diners can get a taste of the scratch-made tacos at this fast-casual Mexican restaurant.
This will be the second brick-and-mortar location for owners Mike and Rosie Weems, who have made quite the name for themselves around here with their mobile-food business and quick-service eatery at The Village at Meridian’s Fountain Court.
The Weemses are experiencing the typical hang-ups that come with remodeling a restaurant, especially one as outdated as the Golden Phoenix was before it closed in 2013. The married couple is working around the clock to dial in their Downtown operation so its ready to go before the year’s end.
Graffiti-inspired artists from Sector Seventeen just completed a colorful mural on the alley-side of the restaurant that’s designed to make people hungry. It depicts the kind of fresh food — sliced red onion, tomatoes, heirloom corn and a head of lettuce — associated with Mexican cuisine.
Never miss a local story.
The Weemses recently found out that they were approved for a hard-liquor license at the Downtown spot. Their original plan was to serve beer and wine only.
“We are going to have cocktails. It’s pretty exciting,” Mike Weems said.
The drink menu is still being conceptualized, but people should expect it to have fun twists on margaritas, mojitos and other cocktails.
“We will have something for everyone,” he said.
As for the food selection, diners will be able to enjoy a larger menu (compared to the Meridian restaurant) of street-style tacos, burritos, torta sandwiches and house-made salsas. The kitchen is under the direction of chef Tito de la Garza, who hails from Mexico City and went to culinary school in Guadalajara.
The kitchen staff will also make their own organic white and blue corn tortillas daily thanks to a large volcanic-stone grinder that pulverizes the heirloom corn into masa dough.
For progress reports, visit facebook.com/calle75streettacos.