Galaxie, a new taqueria, officially opened their doors last weekend. The spot that once housed a service station on St. Claude is now serving up styles from Oaxaca and Mexico City, and even making their own masa for tortillas.
The people behind the new eclectic hotspot are Patrick Finney and Ken Jackson. Finney is the owner of The Franklin located on Dauphine Street; while Jackson was an original partner with Herbsaint. Finney’s love for the Taqueria-style restaurant came to be after living in Mexico City for 6 years following college.
At Galaxie, they stick to the roots and basics of Mexican food while supporting local farmers in Oaxaca, Louisiana, New Mexico, and Mississippi. They source black beans and corn directly from Oaxaca; the corn is used for their homemade masa for its tortillas. Talk about dedication.
The food can best be described as regional Mexican, mixing various styles of preparing meat for their delicious tacos. Other menu items include open-faced quesadillas, sides, and apps/small plates. Sides feature Oaxacan black beans (sourced directly from Oaxaca), popcorn rice, pickles, and fresh tortillas. Other apps and snacks include guacamole and chips, sopa de azteca, and other tasty favorites.
As for cocktails, mezcal is their specialty. Their selection includes over 20 different varieties from different regions. Their house cocktail list relied heavily on help from Evan Wolf from Company Burger, and Jason Sorbet from Barrel Proof. The two created some unique originals that will be the perfect side accompaniment for your tacos.
Galaxie is open from 5 to 10 p.m. Tuesday through Thursday, Sunday, and from 5 to 11 p.m. on Friday and Saturday. They are closed on Monday.
Featured image by NOLA 411.
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