Neno's Gourmet Mexican Street Food

A grandmother’s nickname becomes a restaurant

Neno’s takes its name from the childhood nickname Fidelio Jr. received from his grandmother, Lucila Agricola Ramos Leyva. The Rita siblings stayed with her in Puebla when their parents moved to the United States. Her recipes, particularly mole, became part of the later restaurant’s foundation. Fidelio and his sister Ojayra run the family business, with their mother Irma working in preparation.

The ordinary taco order is a mix-and-match set of three. Pastor uses guajillo-marinated pork loin and roasted pineapple. Asada adds pickled nopales to New York steak; carnitas and braised beef take radish, pickled red onion and queso fresco. These are dressed preparations, with accompaniments changing alongside the filling. Mushrooms and potatoes offer a vegan combination with avocado and pickled vegetables.

Birria is a separate four-taco meal: braised beef, Oaxaca cheese and salsa verde, finished with onion, cilantro and queso fresco, with consommé beside it. The kitchen explicitly states that all birria dishes contain sesame. Its mole contains hazelnuts, and tortilla chips share a fryer. Those details matter when choosing between a menu label and a meal suitable for a particular allergy.

Monroe Avenue and the food truck

The current restaurant is at 642 Monroe Avenue, 585-978-7210. The main site lists Tuesday–Saturday 11 a.m.–9 p.m. and Sunday–Monday 11 a.m.–8 p.m. A separate locations section contains a conflicting Monday-closed note, so Monday service deserves a call. Pickup is linked through Clover; delivery availability is offered through ordering services.

The business still runs a truck around Greater Rochester, using a modified menu for public and private events. Its current location page lists Monroe Avenue only; older Park Avenue listings should not be treated as a second active restaurant without fresh confirmation. Reservations and catering are available for Monroe.

Order from the Monroe Avenue kitchen.