It was just two years ago that the Romero family launched their first taco truck. But thanks to the support of their fans, they’ve grown to include five trucks, two of which are relegated for events (like Milwaukee Taco Fest) and three others that serve up a menu of tacos, burritos, nachos and more in New Berlin, West Allis and Wauwatosa.
But the family isn’t stopping there. If all goes well, they will also be opening a brick and mortar restaurant in Greenfield, which could open to the public as soon as mid-January. Romero's Restaurant & Bar will be located at 4171 S. 76th St. in the former home of Don Cangrejo Cantina & Restaurant.
Tonny Romero, who co-owns the business with his father Cesar Romero and uncles Alex and Carmelo Romero, says the family has been using the restaurant as the commercial kitchen for the food trucks for the last couple of years. So, when the owner decided to retire, they were presented the opportunity to take over the full restaurant space.
Romero says the restaurant will serve a menu of items that are very similar to that served on the food trucks. But they will also take the opportunity to add a few additional items, along with a full bar that will serve up cocktails, including margaritas, along with a selection of Mexican beer.
Guests can expect fan favorites like Romero’s queso birria, made with 6-hour braised beef, along with tacos, nachos, burritos, tortas and sides like their Hot Cheeto corn, a take on esquite made with the addition of nacho cheese and Hot Cheetos.
Ultimately, Romero says, the family would like to purchase a building of their own. But the Greenfield location will give them the opportunity to build their audience even more until that time comes.
You can follow the new restaurant on social media for updates, catering and event information and more.
Once open, Romero’s Restaurant and Bar will serve lunch and dinner with tentative hours from 11 a.m. to 9 p.m.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.