Hacienda Campos

Thirty years of a Puebla-born chef’s kitchen

Cristino Antonio “Tony” Campos opened his Paterson restaurant in June 1995. Born in Puebla, he began his American restaurant career washing dishes before moving into cooking and ownership. The city council’s 2025 agenda honored the restaurant’s thirtieth anniversary, an independent marker of a long local history now carried under the Hacienda Campos name.

The taco menu offers several clear preparations. Pastor marinates pork with pineapple, dried chilies and spices. Lengua is braised with garlic, cilantro and onion. Suadero uses thin-cut brisket seasoned with garlic and black pepper; carnitas takes shredded pork shoulder. Birria brings beef stew and Oaxaca cheese into lightly toasted corn tortillas, finished with onion and cilantro.

A fuller meal can begin with flautas filled with chicken and cheese, then move to enmoladas or chicken mole. The mole includes almonds, peanuts, sesame, bread, plantain and chocolate as well as dried chilies and spices: useful ingredient information for anyone with food allergies. Enchiladas verdes use tomatillo and jalapeño, while a chile relleno allows cheese or chicken beneath ranchero sauce.

The renovated dining room, bar and family-event service suit a longer gathering. An 18 percent service charge is published for groups of five or more. Margaritas and cocktails are part of the bar’s offering, separate from a takeout taco order.

Hours and orders

Call 973-345-1255. Tuesday–Thursday and Sunday hours are noon–11 p.m.; Friday–Saturday noon–midnight; Monday closed. Pickup and delivery are linked through the restaurant’s own Toast page.

Order from McLean Boulevard.