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Besito
Besito was founded by restaurateur John Tunney, who spent years traveling through Mexico specifically to understand its cuisine and its people before opening his first location in 2006. That direct, immersive research shows up in the restaurant's positioning: Besito presents itself not just as a place to eat tacos, but as what Tunney has described as a genuine family and cultural experience, built around spaces designed to evoke the romance and energy of Mexico rather than a generic strip-mall Mexican-restaurant look. The restaurant's most distinctive dish is its iron-skillet tacos — corn tortillas topped with queso Chihuahua that's melted directly onto the tortilla in a hot skillet, then finished with a choice of chicken, steak, or vegetables. That skillet-melted cheese technique is a genuinely different construction than a standard taco build, closer to a quesotaco than to a typical folded street taco, and it's become one of the dishes regulars specifically order Besito for rather than treating as one option among many. Beyond the tacos, Besito runs a full, ambitious Mexican menu — tableside guacamole, house-made tortillas, enchiladas, fajitas, fresh seafood, and premium steaks — alongside a handcrafted margarita program that's become a destination in its own right for date nights and celebrations. That range positions Besito closer to an upscale, full-service Mexican restaurant than a quick taco counter, which shows up directly in the room's design and service style as much as in the menu. The concept has grown from that original 2006 opening into three Long Island locations — Huntington, Roslyn, and West Islip — without losing the specific cultural-experience framing Tunney built the brand around from the start. Sustaining that consistent identity, and the iron-skillet taco format specifically, across three separate dining rooms for nearly two decades reflects a level of operational discipline that's genuinely harder to maintain than it is to launch a single well-received restaurant. Tunney's background matters for understanding why Besito reads as more deliberately researched than a typical upscale Mexican concept: rather than adapting an existing restaurant group's format to a new cuisine, he built the entire concept around firsthand time spent in Mexico specifically to get the details right, from the iron-skillet technique itself to the tableside guacamole preparation and the room design meant to evoke the country rather than a generic Southwestern aesthetic. That level of specificity is part of why the restaurant has been able to sustain three separate locations without any one of them feeling like a diluted copy of the original — the underlying research and technique were established once, thoroughly, before the concept ever expanded beyond its first dining room. For a Long Island taco list, Besito is the essential "upscale, skillet-melted cheese" entry — corn tortillas topped with queso Chihuahua melted tableside in a hot iron skillet, served across three Long Island locations built by a founder who spent years in Mexico researching the cuisine before ever opening a restaurant of his own.
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Ruta Oaxaca Mexican Cuisine
Ruta Oaxaca — the name translates to "Road to Oaxaca" — was founded by brothers Jose and Pedro Castillo alongside chef brothers Carlos and Felipe Arellano, all four of whom got their start in the restaurant industry as dishwashers more than two decades before opening their own place together. Jose Castillo began working in restaurants at just 14 years old, and that long climb through the industry, rather than formal culinary training, is what eventually put the group in a position to open a restaurant built entirely around honoring the Arellano brothers' home state in southern Mexico. The original location opened in Astoria on January 3, 2021 — squarely in the middle of the COVID-19 pandemic, a genuinely risky moment to launch any new sit-down restaurant. It found enough of an audience that the group expanded onto Long Island less than fifteen months later, opening a Patchogue location in March 2022, followed by a third outpost in Woodbury's East 495 plaza. The Patchogue restaurant now anchors the brand's presence on the Island. The Arellano brothers, who were born and raised in Oaxaca, lead a kitchen built around genuinely specific regional technique rather than a generalized "Mexican restaurant" menu: four distinct types of mole, handmade corn tortillas pressed to order, and a drinks program stretching to more than 50 ancestral mezcales and over 100 tequila varieties. That's an unusually deep spirits list for a Long Island restaurant of any cuisine, let alone a taco-focused one, and it signals a kitchen treating Oaxacan food as a full culinary tradition worth representing seriously rather than a shorthand for generic tacos and burritos. Continued growth has followed that early Long Island success — the group has publicly discussed plans for additional locations across both Long Island and New York City, expansion built on the strength of the original Astoria concept's pandemic-era survival and the Patchogue location's reception since 2022. That trajectory, from four dishwashers to a multi-location regional group in under five years, is a genuinely fast rise for a restaurant built around a specific regional Mexican tradition rather than a more broadly familiar format. That all four founders started as dishwashers is worth taking seriously as a credential rather than a humble-origin footnote — it means Jose, Pedro, Carlos, and Felipe learned the restaurant business from the ground up across two decades before ever controlling a menu themselves, which is part of why the Patchogue location's execution of specifically Oaxacan technique, rather than a more generalized Mexican-restaurant approach, reads as earned rather than aspirational. For a Long Island taco list, Ruta Oaxaca is the essential "specific regional tradition, seriously executed" entry — handmade corn tortillas and four kinds of mole from Oaxacan-born chefs, backed by a mezcal and tequila list deep enough to match the kitchen's own regional specificity.
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