![\"Screenshot](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/02\/Screenshot-2026-02-26-at-2.39.17-PM.jpg\")
\t\t\t<\/p>\n\t\t\t\t\t\t\t<\/p>\n
Joseph Marte who grew up in the Bronx, opened Tacos Supreme on Aug. 30, 2025. <\/p>\n
Photo by Bridgette Leahy <\/p>\n
\t\t Search our comprehensive guide to things to do in the Bronx<\/a> for more local events \u2014 or submit your own<\/a>!<\/p>\n The scent of sizzling carne asada drifts through the doors as customers enter Tacos Supreme. Behind the counter, Joseph Marte moves with confidence as the sole person who built the restaurant from the ground up.\u00a0<\/p>\n Marte, who is Dominican and born in the Bronx, opened Tacos Supreme on Aug. 30, 2025. Before the tacos, he owned a construction company where he spent years working with Mexican people. Between construction and cooking, a deep passion emerged into a great idea.<\/p>\n \u201cI always had a passion for food \u2014 Mexican food,\u201d Marte said. \u201cEven though I\u2019m not Mexican, I\u2019m Dominican. I love to cook. I went to Mexico to learn. When you\u2019re interested in something, you learn quickly. It\u2019s passion.\u201d<\/p>\n \u201cGood food, healthy and fresh.\u201d\n<\/p>\n Freshness is just a commercialized word here; it\u2019s a policy.\u00a0\n<\/p>\n \u201cWe don\u2019t actually have meat or any type of food sitting there waiting for you,\u201d Marte said. \u201cWe make everything from scratch.\u201d\n<\/p>\n Marte explains how important it is for ingredients in Mexican food to be fresh, unlike in other cuisines.\n<\/p>\n \u201cYou can\u2019t warm up a taco the next day and put it in the microwave,\u201d he explained. \u201cYou know right away if the meat is not fresh. You can taste it.\u201d<\/p>\n What makes Taco Supreme unique is its duality in its menu. Authentic Mexican food and Tex-Mex. While some restaurants try to merge them, Marte shows the difference.<\/p>\n Authentic Mexican tacos? \u201cCilantro and onions, only,\u201d he said.\n<\/p>\n Tex Mex? That\u2019s when the topic expands \u2014 cheese, sour cream, pico de gallo and avocado.\n<\/p>\n \u201cThat is when it becomes Tex-Mex,\u201d he says. Americans like salads. They like those ingredients.\u201d\n<\/p>\n Customers, Marte says, know the difference. Some customers come in for the simplicity, others crave loaded versions.\n<\/p>\n The most personal dish to him is the taco birria because not enough people try it and is a staple to Mexican cuisine\u2014the slow-cooked, deeply seasoned beef with consomm\u00e9 for dipping.<\/p>\n On the Tex-Mex side, the Mexican bowl leads. Topped with creme, pico de gallo, cheese and avocado, it offers a healthier, salad-type option. College students, in particular, gravitate toward protein-packed meals such as carne asada, chicken, salmon tacos, or burritos.<\/p>\n \u201cThey love burritos; they go frantic,\u201d he said.\n<\/p>\n \u201cI can\u2019t tell you one dish,\u201d Marte said of which item would be his best-seller. \u201cThey go for everything.\u201d\n<\/p>\n For Marte, representing Mexican cuisine as a Dominican-born New Yorker carries weight.\n<\/p>\n \u201cMexican people are very hardworking,\u201d he said. \u201cIf you go to any restaurant, any place, you will always find the Mexican guy working. They work hard for their family, for their kids.\u201d<\/p>\n For him, that work ethnic doesn\u2019t just stop at construction sites or kitchens\u2014it carries directly onto the plate.\u00a0\n<\/p>\n Food, he believes, is more than just a meal. It\u2019s a form of storytelling.\n<\/p>\n \u201cIf you eat here today, and you go with your friends,\u201d he said. \u201cThey\u2019ll ask, \u2018Where\u2019s the best place to eat?\u2019 And you tell them. If the food is good and fresh, you bring them here.\u201d<\/p>\n Marte says the most rewarding part of running Tacos Supreme are his customers.\n<\/p>\n \u201cI enjoy it,\u201d Marte says. \u201cI like to deal with people daily. Especially the college kids \u2014 they\u2019re very nice kids. It\u2019s fun.\u201d\n<\/p>\n \u200bHis vision doesn\u2019t stop at just one location. In five years, he hopes to open another one in Orlando, Florida.\n<\/p>\n \u201cI was in construction. The place was empty,\u201d he recalls of his current storefront. \u201cIt kept in my head \u2014 rent the place. I saw the vision. You\u2019ve got to push for yourself.\u201d<\/p>\n Now that vision smells like fresh tortillas and slow-braised birria. For Joseph Marte, this is only the beginning.\n<\/p>\n Bridgette Leahy is an intern at the Bronx Times. For more coverage, subscribe to our newsletter<\/a> and follow us on Twitter<\/a>, Facebook<\/a> and Instagram<\/a>!<\/p>\n \t![\"\"](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/02\/Screenshot-2026-02-26-at-2.39.33-PM.jpg\")
\u201cI always had a passion for food \u2014 Mexican food,\u201d said Joseph Marte, the owner of Tacos Supreme. \u201cEven though I\u2019m not Mexican, I\u2019m Dominican. I love to cook. I went to Mexico to learn.\u201d Photo by Bridgette Leahy<\/p>\n