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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.
VS
Taco Fresco
Taco Fresco opened quietly across from the LIRR station in Babylon Village on Monday, December 30, 2024, the product of a partnership between investors Mike Tochluk and Charles Kwon and chef Benito Vásquez — a combination the founders arrived at only after visiting numerous other restaurants and failing to find the right partner for the concept they had in mind. They eventually found Vásquez running El Café de Hoya Mexican Grill in Elmont, and the pairing stuck. Vásquez built Taco Fresco's menu around the specific street food of Puebla, the Mexican state he's from, going back to recipes his grandmother and mother cooked from scratch rather than developing a more generalized "Mexican street food" concept from outside references. That personal, regionally specific foundation runs through the kitchen's approach to tortillas and salsas in particular — both are made from scratch on site, built around top-tier ingredients rather than shortcuts, in service of what Vásquez has described as "a return to the past, to authenticity." The restaurant's location matters as much as its menu: sitting directly across from the Babylon LIRR station places Taco Fresco squarely in the path of daily commuters, giving the counter-service format a built-in audience similar to the one other Long Island quick-service spots have targeted near train stations. The mulitas — a Puebla-style stacked, griddled sandwich built with two tortillas — sit alongside more familiar tacos on a menu designed to introduce commuters to genuinely regional Mexican dishes they might not otherwise encounter. The restaurant's early reception was strong enough that it expanded into a neighboring Babylon Village storefront not long after opening, a fast follow-up expansion for a business that had only just opened its doors — a signal that the specific combination of an investor-backed operating structure and Vásquez's authentic, Puebla-rooted recipes found an audience quickly rather than needing years to build one. Coverage from outlets like Greater Long Island and Patch tracked that expansion in near-real time, treating a months-old taco counter as a genuine local news story. The pairing of business-side investors with a chef sourced specifically for his regional expertise, rather than a chef-owner building the concept from scratch alone, is a different model than most of the family-run taquerias on this list — Tochluk and Kwon brought the capital and the commuter-corridor real estate instinct, while Vásquez brought a specific culinary point of view rooted in his own grandmother's cooking, and the restaurant's fast expansion within months of opening suggests that division of labor worked exactly as the founders hoped it would when they went looking for the right chef partner. For a Long Island taco list, Taco Fresco is the essential "commuter-corridor authenticity" entry — scratch-made tortillas and Puebla-rooted street food served directly across from the Babylon LIRR platform, built around chef Benito Vásquez's own family recipes rather than a generic street-taco concept.
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