By Natalia Otero
Taco Choza, a restaurant in Louisville, Kentucky that combines Mexican and Cuban cuisine, has typically experienced a drop-off in customers during cold weather months.
“In December and January, it's very cold, and people don't want to go out,” notes Veronica Castro, the restaurant’s owner.
To combat that problem, more than a year ago they implemented pre-ordering through their website, phone calls, and platforms such as DoorDash and Uber Eats.
People can pre-order their table so that everything is served and ready when they arrive. This saves them time and encourages diners to come. Besides, let's be honest: we all like to arrive and have our food ready.
The system has been so successful that today it is the backbone of the restaurant's model, allowing them to sell even on snowy days or when business is slow in the area. As a side benefit, it has helped customers feel more comfortable getting out despite the recent immigration crackdowns.
“The plan worked – now we receive the most orders by phone,” Castro says.
Naturally, many of the pre-orders are takeout or delivery, an area that also has grown for the restaurant over the past year.
Taco Choza's modernization didn't stop with the pre-ordering concept. In recent months, they have strengthened their catering service, which is now ready to cater for large meetings and parties. They also began to implement reservations through social media, something their customers had been asking for for a long time.
Bringing Cuban flavors to Louisville
When Taco Choza opened its doors in 2018, it did so with a concept as authentic as it was unusual: Mexican cuisine with a Cuban soul. The founders, José Córdova and Nadia Calana, arrived with the intention of bringing the taste of home to Louisville, reinterpreted in the form of Mexican tacos. From that vision came dishes that are now the restaurant's signature, such as the fried beef taco, inspired by the Cuban classic, or the Cuban tamale, prepared with traditional seasoning.
Years later, when the time came to sell the business, the transition took place between people who already had a long history of working together. “We've known each other for several years, we've worked together in other businesses,” recalls Castro. That's how she acquired the restaurant together with Ángel Escamilla, now the manager of the premises, and Juan Bravo, a restaurant entrepreneur.
The new management—active since 2023—was clear from the start about its purpose: to preserve the original essence, maintain quality, and improve operations without losing the neighborhood character.
“Our intention was to continue with the same original idea; it has been a very successful restaurant since it began,” says Castro.
A beloved menu in the city
Although the menu was designed by the founders, it is chef Adelaido Morales — “Edel,” as Castro calls him—who has kept the menu's excellence alive.
“The menu is delicious; he and the chefs have a knack for excellent food,” she says. Communication between the team that has been there since the restaurant opened and the new partners has been key to maintaining the high standards of the food they offer.
The clientele confirms this: nearly a thousand reviews on digital platforms highlight the flavor, generous portions, and consistency.
Even though it is a Cuban-Mexican fusion restaurant, most of the customers are Americans, business workers, bankers, and office workers from the eastern part of the city. The favorites have remained the same since the beginning: “The taquito and the tamale. They love them.”
A second location? A possibility, not an urgency
Although the natural growth of the business suggests opening a second location, the owners are cautious.
“It's never a bad idea to open a second location, but there are so many factors involved in keeping a place running at 100%,” says Castro. The priority, for now, is to maintain total control and guarantee quality. “We prefer to stay small, but with our customers completely happy and everything under control.”
The team is already working on new ideas to expand the menu. “We're cooking it up,” says Castro with a laugh. But the essence is the same as always: fresh food of the day, homemade seasoning, and a deep commitment to their community.