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Right Coast Taqueria
Right Coast Taqueria traces back to a friendship forged nearly three decades ago at the Houlihan's restaurant chain, where founders David Preisler and Richard Zoob met while working in full-service corporate restaurants. The two eventually decided to build something of their own — smaller, faster, and simpler than the corporate dining rooms where they'd spent their careers — opening the first Right Coast Taqueria in Deer Park in 2018 with a deliberately lean staff and a scratch kitchen built around a handful of core dishes done well. The restaurant markets itself directly as the "home of the birria taco," leaning into the dish's national popularity over the past several years with a version built entirely from scratch rather than shortcutting the notoriously labor-intensive braised-beef preparation. That birria taco has become the specific dish regulars point to when recommending Right Coast Taqueria to first-timers, alongside other specialty items like Mongolian beef tacos and pupusas that push the menu beyond a strictly traditional Mexican format into a broader, street-food-inspired range. Plans for a second location were already underway when the COVID-19 pandemic hit, forcing Preisler and Zoob to pause expansion at a moment when many restaurants were closing outright rather than merely delaying growth. That the taqueria not only survived the shutdown period but eventually resumed expanding — into Ronkonkoma and, later, East Setauket, where a grand opening was celebrated with local town officials in attendance — reflects real staying power for a concept built by two restaurant-industry veterans rather than first-time owners. The taqueria also runs a mobile kitchen operation out of its Holbrook footprint, extending the same scratch-cooked menu to catering and event work beyond its fixed locations — a growth pattern that mirrors how several of Long Island's newer, most successful counter-service concepts have chosen to expand carefully rather than overextending into too many storefronts too quickly. Preisler and Zoob's decades in corporate full-service dining before opening Right Coast Taqueria gave them a specific, informed reason to build something smaller and simpler instead — a lean staff, a tight core menu, and a scratch kitchen are all choices that push against the operational complexity of the big-format restaurants where the two men spent their earlier careers. That background is part of why the birria taco in particular gets the from-scratch treatment rather than a shortcut version: the founders had already seen, firsthand, what cutting corners on a labor-intensive dish looks like in a larger restaurant, and built their own concept specifically to avoid it. The East Setauket opening, celebrated with local town officials present, is itself a small but real marker of how the taqueria has been received as it's grown — town officials don't typically show up for openings that haven't already built some local goodwill. For a Long Island taco list, Right Coast Taqueria is the essential "home of the birria taco" entry — a scratch-kitchen taqueria built by two Houlihan's-trained restaurant veterans, whose Deer Park original has grown into a multi-location Long Island taco name anchored by a genuinely from-scratch birria taco.
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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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