Central Taqueria

Central Taqueria  opened in 2023 after the owners—all born and raised in Mexico City—spent more than two years developing the menu. “None of us had any restaurant experience,” says Raúl Santoyo, who runs day-to-day operations and spoke to My Mo-Town about the restaurant. He worked for 30 years in the banking industry before transitioning to Central Taqueria. The other owners are Alejandro Santoyo, a tax lawyer based in Miami and Mexico, and Gabriel Galván, who works in the pharmaceutical industry. 

“What we lacked in experience we made up for with passion and dedication to excellence in service and to Mexican food, particularly the flavors of our beloved Mexico City,” Santoyo says.

The trio prepped themselves for restaurant ownership by attending culinary institutes in New York and Mexico. “We tested recipes for years and crafted a menu that obsesses over every detail,” Santoyo says. 

It’s an obsession that’s paying off. Not only is Central Taqueria consistently named among the best tacos in New Jersey, but the restaurant was recently awarded the prestigious Sello M, a seal of culinary authenticity awarded by the Mexican Ministry of Foreign Affairs and the Mexican Academy of Gastronomy. Only 60 restaurants in the world have been awarded the seal.

“One of our proudest accomplishments is hearing from family and friends of our guests who visit Morristown from Mexico City. They’ve told us that Central Taqueria would easily rank among their favorite taquerias if they were back in Mexico City,” Santoyo says.

Made From Scratch

Tortillas are made each day using traditional methods. Salsas and aquas fresca are made from scratch daily. The star of the menu is the al pastor, a dish Santoyo says he’s personally committed the most time to perfecting. “We designed our space so our trompo [vertical rotisserie] is visible from the street, so anyone walking by or driving past can see the al pastor spinning, just like you would in Mexico City,” Santoyo says.

The cochinita pibil is another favorite dish. The only menu item that doesn’t originate in Mexico City, this dish from the Yucatán Peninsula involves marinating pork wrapped in banana leaves for at least 24 hours—just like the ancient Mayans did.

Birria Tacos were added a year after opening and became an instant hit, Santoyo says. The menu also includes bowls and burritos prepared with a Central Taqueria twist. There are vegetarian, vegan, and gluten-free options. “We believe everyone should be able to enjoy authentic Mexican food, regardless of dietary needs,” Santoyo says. 

Sharing Traditions

Morristown also plays an important role in Central Taqueria’s success. “Being part of Morristown means showing up—not just with great food, but as neighbors,” Santoyo says. “We love participating in local events that bring people together, whether it’s the Morristown festivals throughout the year or our Día de Muertos celebration. We set up an altar, invite the community to bring photos of their loved ones, and share churros and aquas frescas while celebrating tradition and memory.”

Other local businesses and nonprofits, like MPAC, Beenie’s, Morris Museum, and the library, are partners. “We’ve created a route of altars,” Santoyo says. The celebration continues to grow each year, and includes mariachi bands, too. 

“Seeing families and children come through and connect with these traditions is one of the things that makes us proudest to be here in Morristown,” Santoyo says.

Central Taqueria is located at 61 South St. For more information, visit centraltaqueria.com or follow the restaurant on Instagram at @CentralTaqueria.