FORT GREENE — The taste of Oaxaca is coming to Fort Greene.
The beloved and prolific Oaxaca Taqueria is opening its ninth location on the edge of the Brooklyn Navy Yard in Fort Greene on Friday.
Two upcoming spots are also planned for Rogers Avenue and Sterling Place in Crown Heights and Halsey Street and Lewis Avenue in Bed-Stuy, the owners said.
This comes on top of locations in The West Village, Upper West Side, Park Slope, Williamsburg and Murray Hill, among others.
The restaurant is known for its fresh, quality ingredients and Mexican fare, like the special cabeza taco that combines beef cheek and tongue in a fresh mole sauce, owner David Schneider said.
"Our sauces are more traditional than you will find in the more touristy Mexican places," he explained. "We make our sauces daily from a method very different than most."
Oaxaca's signature sauces are "stewed" and made with the skins of tomatoes that are roasted and charred, then cooled before adding spice and turning it into a flavorful sauce.
Schneider, who was born and raised in New York City, said he chose the location because he could deliver to a wide area including DUMBO, Vinegar Hill and inside the Navy Yard.
"Rents are also still relatively affordable there," he said of the space at 10 Clermont Ave. on the corner of Flushing Avenue.
The restaurant has a backyard where they plan to add a ping pong table or bocce ball court and where patrons can sip beer and wine. Schneider has already secured a liquor license, he said.
