On New Year’s Day, the proprietors of Taqueria Morita (4239 Duncan) shared heartbreaking news on social media regarding the restaurant’s permanent closure. The announcement included: “It is with a heavy heart that we announce this Saturday will be our last day serving at Taqueria Morita. We take immense pride in the tasty dishes and drinks we’ve crafted over this past year at our brick-and-mortar location. A lot of passion went into establishing this place. Thank you to all who made Morita part of your journey this year.”
Specializing in Baja-style cuisine, Taqueria Morita is a venture of Take Root Hospitality, which also runs Vicia, Bistro La Floraison, and Winslow’s Table. The ownership group includes Tara and Michael Gallina, along with culinary director Aaron Martinez, who previously held the executive chef position at Taqueria Morita.
The restaurant’s final service days are set for this Friday and Saturday, January 3 and 4, from 4 to 8 p.m. The social media post invited guests: “Come enjoy all our tacos and drink all the tequila. Savor our fish tacos one last time. We will miss you dearly and would love your support in giving Morita a proper farewell.”
Tara Gallina mentioned to SLM that the decision to close was “not one we desired, but we came to realize that the concept in this location was ultimately not sustainable.” TRH enjoyed a year-to-year leasing agreement, allowing the partners to decide it was best to cut their losses. “When your expenses outweigh your income, that’s the ultimate reality,” Gallina explained.
The Backstory
Taqueria Morita drew inspiration from Martinez’s Mexican roots and is named after the morita chile. The concept aimed to build on the success of taco-inspired, open-air pop-ups held during the pandemic at Vicia, catering to a more laid-back audience.
A seasonal 56-seat spot opened in May 2022 at the newly constructed garden-side pavilion of Vicia. The allure of the restaurant was its complete outdoor setup, including a walk-up order counter, kitchen, bar, and seating nestled within a terraced garden.
The menu showcased innovative taco options, featuring barbacoa, carnitas, oyster mushroom, sweet potato, and tempura. Additional offerings included ceviches, taquitos, guacamole, chicharrónes, and a robust posole rojo.
Bebidas ranged widely, including margaritas (affectionately called Margmoritas), palomas, daiquiris, and ranch water, along with a selection of Mexican beers, agua frescas, Topo Chico, and Mexican Coke.
The outdoor venture gained such popularity that TRH decided to transition the operation indoors to Winslow’s Table during winter months. Eventually, after two years of seasonal shifts, Taqueria Morita firmly established itself in the Cortex Innovation District of the Central West End. The restaurant opened last April in a spacious 4,000-square-foot standalone building adjacent to Vicia (formerly a Wasabi Sushi Bar) with a large covered patio.
Following the announcement of Taqueria Morita’s closure, Gallina remarked that the immediate focus for Take Root Hospitality is on enhancing the concepts that are thriving.
“It takes substantial effort to ensure successful establishments stay that way. We’ve been fortunate to operate four restaurants simultaneously, and we’re striving not to take this loss too personally.” Although she acknowledged that Taqueria Morita could potentially be revived in a different form later, Gallina emphasized, “This year, we’re eager to concentrate on what we have and improve them further.”
“Many successful restaurant owners have gone through similar challenges and emerged successfully,” she adds. “There are countless individuals in our industry feeling isolated and struggling. I’ve felt that way in recent months. It can be lonely. Nobody wants to admit their business is facing difficulties, but I’m striving to be more open about it.”
