New Charlotte restaurant Puerta offers authentic food, agave spirits and hospitality

At Puerta — a new Mexican restaurant opening in Charlotte’s Elizabeth neighborhood on Aug. 11 — it’s all about people.

“We have an incredible team,” general manager Phi Hoang told CharlotteFive. “And we have something special that we want to share with the people of Charlotte.”

Starting with the kitchen staff, Hoang brags about his teammates. Puerta’s kitchen is led by executive chef RJ Corley and sous chefs Diana Tornez and Cristian Villalvazo. Corley comes to Puerta from The Crunkleton — both restaurants are part of 1957 Hospitality Group. “He is a monster,” Hoang laughs, bragging about Corley.

As a dinner and late night restaurant, Puerta will offer ceviches, empanadas, tacos, and more. For dessert, expect homemade cuatro leches cake and churros.

Community and love

“Both of our sous chefs are of Mexican descent. We’re heavily imparting Mexican heritage into the menu,” Hoang said. Villalvazo has been tweaking the chicken mole sauce for over a year, a recipe that started as his grandmother’s and has evolved into his own.

That mole sauce will be used in a chipotle mole glaze that smothers the short rib — Angus certified short rib served atop pinto and black bean puree and topped with queso fresco, mint, habanero, serrano pepper, and fried yuca.

”It’s so tender you could eat it with a spoon,” Hoang said.

Torez has also added to Puerta’s regional Mexican flair, creating the lime brine Oaxaca cheese in-house. Of course, Corley has contributed significantly to the menu. His favorite dish? The pork belly chicharrón, which he created while working in New York. The pork belly is cured for 24 to 48 hours, confited in duck fat, and fried to order.

“Mexican culture is about community,” Hoang said. “And we’re excited to open our doors and share what we love and are passionate about.”

Agave-focused drink menu

Behind the bar, expect to see lots of tequila, mezcal, and sotol — raicilla is on the way. Bar manager Micah Yarbrough is heading up Puerta’s agave-focused bar program and has a goal of offering upwards of 300 agave spirits.

Yarbrough is partial to the Aztec Ritual, a cocktail that includes mezcal and mole bitters. “Mole was very ritualistic for Aztecs and Mayans, so we thought the name was appropriate,” Yarbrough said.

Hoang is a fan of the Del Sol, which includes blanco tequila, elderflower liqueur, orange bitters, Fino Sherry, and grapefruit. “It’s a spirit-forward cocktail,” Hoang said. “Boozy and a touch sweet.”

Puerta’s spicy margarita promises to be a crowd favorite. It’s made with blanco tequila, Fresno peppers, lime, and a tajin rim. And a 2”-by-2” ice cube — Yarbrough’s attention to detail is superb.

In keeping with the Mexican theme, the beer list includes Corona, Modelo, Pacifico and Sol. All of the wine will come from two vineyards in Mexico. “We want to provide an experience of culture and food to our city,” Hoang said.

A neat heartbeat

Puerta’s interior — and exterior — were designed with guests in mind. “The smells, the lighting, the plants — we want to transport you to somewhere else,” Hoang said. “Our front of house team has gone above and beyond getting things ready.”

Over the last few weeks, the team has been busy constructing patio furniture (there is seating for 25-35 outside), sanding and staining dining tables, and helping with finishing touches. “Slowly the space has morphed into what it is,” Hoang said. “It already has a heartbeat — and it’s a neat one.”

Guests can also dine in the lounge area in the back of the restaurant. “The lounge is moody and dimly lit, but still inviting,” Hoang said. In the lounge, expect a live DJ playing music from around the world, however the restaurant will not be a dance club.

In upcoming months, Hoang hopes to introduce mezcal and tequila tastings, paired with regional Mexican tasting menus. And his favorite dish? The mushroom tostada made with black bean puree, pickled onions, homemade mushroom sausage, and onion chicharrones. “It’s vegetarian, but not vegan,” Hoang said. “I’m excited that so many of our customers will be able to enjoy it.”

Hoang is also excited that the overwhelming majority of the menu is gluten free — so that so many Charlotteans can enjoy Puerta’s food. It always comes back to people.

“We hope to see guests vibing,” Hoang said. “When the food is good, the drinks are flowing, and a song comes on and they start dancing in their seat — we love that.”

Puerta

Location: 1961 E 7th St, Charlotte, NC 28204

Cuisine: Mexican

Instagram: @puerta.clt