The Taco Project Stamford introduces new weekend brunch menu
Brunch Dishes from Carne Asada + Eggs to Organic Blue Corn Waffles
A new brunch menu will debut this weekend at The Taco Project in Stamford, CT. This new fast-casual Mexican restaurant filled a void in the local dining scene upon opening this past spring, providing an authentic dining experience rooted in Mexican-style cuisine. Stamford is the first from the restaurant group’s 6-location portfolio to feature brunch.
The new brunch menu is created by The Taco Project’s New York-based Head Chef Juan Aguero who will now be overseeing the Stamford location. A Culinary Arts graduate of Miami Dade College in Miami FL and a Business/Hospitality Management graduate from American Military University in Charles Town, WV, Chef Aguero’s kitchen cred includes Chef de Partie at the 3 Michelin Star Alinea restaurant in Chicago, IL under renowned Chef Grant Achatz, and Sous Chef for the popular Cosme restaurant in New York City’s Flatiron District, a contemporary Mexican dining experience with local farm-to-table practices.
Chef Aguero’s vibrant brunch menu includes modern interpretations of Carne Asada and Eggs ($16.50) prepared with cage-free scrambled eggs and carne asada steak marinated in garlic confit and herbs, served with a side of sidewinder potato hash and spicy tomatillo, and Organic Blue Corn Masa Waffles ($11.95) served with strawberries, blueberries, and oranges, topped with torched meringue and strawberry butter and a side of maple syrup. Additional comfort food favorites include a Breakfast Burrito ($12.50) overstuffed with scrambled cage-free eggs and sidewinder potato hash on a flour tortilla with salsa roja, creamy queso Oaxaca, sour cream and pickled jalapeños (add chorizo and guac!), and Oaxacan Flat Bread (Mexican Pizza, $14.50) topped with refried black beans and queso Oaxaca, pico de gallo, corn, guacamole, pickled jalapeños, cotija, and sour cream. Hearty salads ($11.50+), healthful avocado toast ($12.50+), loaded Taco Project Nachos ($10.95), and classic Chicken Enchiladas ($12.50) round out the brunch offerings. Guests can also look forward to house-made Rice Pudding with Blue Corn Mazamorra ($7.95) and ‘Bottomless Brunch Cocktails’ ($20pp, 2-hour limit) which features sangria, mimosa, bloody mary, brunch punch, wine, and draft beer.
Regular menu items are available in addition to the brunch menu and revolve around The Taco Project’s signature appetizers, salads, tacos, burritos, and bowls that feature fish, chicken, shrimp, steak, and chorizo, plus daily specials.
The Taco Project is wrapped in a lively Mexican design aesthetic, from eclectic wall art and neon signage to colorful tile work, exuding a modern, upscale vibe.
Restaurant Principals Sebastian Aliberti, Nicholas Mesce and Carmelo Milio are native Westchester residents who own and operate The Taco Project in Tarrytown (October 2014), Yonkers (August 2017), Bronxville (March 2019), Pleasantville (February 2021), Stamford, CT (April 2022), and most recently, Coral Springs, FL (August 2022).
The Taco Project Stamford is open Sunday-Thursday 11am – 9pm, Friday and Saturday 11am-10pm, and Saturday and Sunday Brunch are served from 11am-3pm. Takeout, delivery, and group catering are also available.
Live. Love. Eat Tacos!
1111 High Ridge Rd, Stamford, CT 06905
(203) 703-9495
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