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hink you know authentic Mexican food? Think again. Nora Anaya and Hans Vargas, owners of Ta’ Contento, are infusing their menu with innovative recipes and cooking techniques. “I love to take risks,” Nora says. For example, she is considering adding buttery, savory squash blossom quesadillas for a contemporary twist. “I want to be something different. I think Mexican cuisine is so amazing, but we limit [it] to burritos and fajitas. I think we can explore other ways.” Nora moved to the U.S. from Bolivia in 2016, eventually landing in Chapel Hill in 2018 where she worked at UNC Hospitals while pursuing her master’s degree in psychology and health coaching. She would often grab lunch from the Monterrey food truck, which used to park on Franklin Street. That’s where she met Hans. After they married in 2019, Nora and Hans, who is originally from Mexico, bought a food truck and began to prepare traditional Latin American food along with modern vegan options. Last year, Nora opened a storefront restaurant next door to the Eagles gas station near Cole Park Plaza. During the pandemic, the couple updated their business strategy and continued to improve operational efficiency, and are now consulting with a Mexico City-based chef to update their menu once more. Nora emphasizes the mission of Ta’ Contento is to provide healthy meals made with fresh, locally-grown ingredients. “Food is 100% emotional,” she says. “Where you eat, where the food comes from and the energy we use to prepare it, [we] share all the love through our food.”
Visit ta-contento.com to locate the Ta’ Contento food truck, or dine in or carry out at its restaurant at 11620 US Hwy. 15-501 N.
spice
The quesabirria at Ta’ Contento is dripping with flavor – literally. Balance the slow-cooked beef and melted cheese with a squeeze of lime and a tamarind soda.
$ TA’ CONTENTO REDEFINES TRADITIONAL MEXICAN FARE WITH A DASH OF PASSION BY ANNA-RHESA VERSOLA PHOTO BY JOHN MICHAEL SIMPSON
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CHATHAM MAGAZINE
SEPTEMBER/OCTOBER 2023