by Kristen Wile

Puerta, 1957 Hospitality’s (The Crunkleton, Rosemont, Cheat’s) chef-driven Mexican fare and agave spirits-focused concept, is now open for lunch service.

The restaurant underwent changes in leadership earlier this year, with former Mariposa chef Kinsler Josaime taking the lead in the kitchen and Sabrina Cespedes stepping into the general manager role. Guests may not have noticed many significant menu changes while the two were getting operations in order, but with the recently debuted lunch service, Josaime’s influence is heavier. 

“The goal is to put more technique behind Mexican cuisine,” Josaime says. “Mexican cuisine in itself just has a story, right? I wanted it to feel really authentic to what we’re doing here, really authentic to Charlotte. My goal now is to capture that essence by refining the French techniques and things like that; make the dishes very elegant, but not lose the story behind Mexican cuisine.”

A recent special, for example, was a saffron and duck tamale. Josaime says he plans to slowly shift the menu to elevate the food while keeping it familiar to what guests expect from Puerta. A majority of the items will remain gluten-free. 

The current lunch menu has a combination of dips, salads, tacos, quesadillas, and larger plates, and will be refined as the team learns what lunch customers are looking for. The quesabirria with consomme is a standout, with a hearty and flavorful filling and crispy exterior. 

In addition to the lunch menu, the group is launching a late afternoon “Sips & Dips” menu, featuring margaritas or palomas with unlimited tostadas and choice of salsas for $45. A new late-night menu is available in the lower dining room, home of the future Ultra Mas dining experience, from 11 p.m. to 1 a.m. on Friday and Saturday nights. 

Both Josaime and Cespedes have lived in Miami, and the two are eager to bring some Miami flare to Charlotte and share it with customers. 

“I feel like Charlotte is craving culture a lot more,” Josaime says. “They’re hungry for it.”