Hand-Pulled Carnitas,
Fire-Charred Salsas,
and Mole Passed Down
Through Three Generations

Three Generations,
One Kitchen

Taqueria La Hacienda started with a single trompo and a family recipe that predates the neighborhood itself. Our abuela learned to make mole from her mother in a kitchen in Jalisco, and she passed that same patience down to her children — the kind of patience that won't let you rush the chiles, won't cut corners on the broth, and insists that every tortilla be pressed by hand.

We opened on W 59th St because this is where our community is. Not every neighborhood deserves a place like this, but this one does — and that's the only reason we're still here. No franchises, no shortcuts, no menu items we wouldn't serve our own family on a Sunday.