Page 40 - WCM 2019 Winter
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Parma to save enough money to open a place of his own in Raymond. When the business was destroyed by a fire in the spring of 2017, everything came to a grinding halt. Not to be deterred, Parma parked a food truck in the parking lot and continued to serve hearty, home-style dishes to their committed fan base. In the spring of 2018, Ocho seized an opportunity to open a new eatery in Bridgton, while Parma contin- ued to work rebuilding the Raymond location into a retro-style Mexican diner, scheduled to reopen as of this writing. Both of these establishments need to be on your next, if not immediate, culinary excursion.
East L.A. Meets South Paris
Family and ingenuity seems to be a theme among these Mexican destinations in western Maine. At Luchador Tacos on Nichol Street in South Paris, you’ll find owner Katherine Mitchell working along side her hus- band Josh, and sister-in law Heather and her husband, serving up East Los Angeles-style tacos and burritos.
While growing up in Southern California, Kather- ine watched theatrical Mexican luchadors (wrestlers) on TV with her uncle Manuel. After she moved to Maine, she craved the bright flavors and textures of the taco stands of her youth, and making the trek to Portland was her go-to fix when she yearned for those pungent flavors. With limited employment choices, and lots of people encouraging her to go into business
for herself, Katherine found a way to kill two birds with one stone. A taco shack!
The funky little brightly-colored taco stand across from the courthouse in South Paris, emblazoned with a larg- er-than-life masked luchador, quickly became the lunch of choice for people on break from work, and a quick evening meal for those on the run. With her newfound following, she decided to open a new restaurant down the street, and transformed the inside and patio into
a lively slice of both Mexico and Southern California. Sunset-colored walls and festive papel picado banners greet you as you walk through the door.
The menu is simple and straight forward. True to
her East L.A. upbringing, common fare is two corn tortillas topped with savory marinated meats, drizzled with fresh tomatillo sauce. And not only is it fresh, it’s also fast. Once you join their following, you’ll receive insider information on specials that pop up when unique or seasonal ingredients are available. But what about the little taco shack where it all began? It’s now home, at another location, to another fledgling culi- nary delight. That’s another story for another time.
College Town Mexican Fusion
Evolution in Mexican cuisine is taken to an artistic level at Uno Mas Mexican Style Grill & Tap House in Narrow Gauge Square in Farmington. Chef Alyssa
Luchador Tacos in South Paris serves up fresh Los Angeles-style street tacos and other Mexican dishes with fast and friendly service.

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