Long Beach boardwalk welcomes Tulum Taco Stand with steakhouse to follow

Tulum Taco Stand has quietly opened along the oceanfront, while its sister concept, Hacienda Tulum, a high-end Mexican steakhouse, is preparing to welcome diners next month.

Together, the two concepts are designed to offer very different experiences from the same location: a quick stop for tacos, bowls and frozen margaritas after a day at the beach, and an elevated, year-round restaurant serving steaks, seafood and traditional Mexican cuisine.

For owner Nicolas Geeraerts, the project is about bringing something he believes has been missing from Long Beach’s oceanfront dining scene.

“People keep telling me this is something we have needed for years because there aren’t a lot of options like this,” he told Greater Long Island.

While Hacienda Tulum remains under construction, Geeraerts decided there was no reason to keep beachgoers waiting.

Tulum Taco Stand opened earlier this month with a streamlined version of the menu found at the brand’s Baldwin and Mineola locations, featuring six tacos, six bowls, churros, frozen margaritas and aguas frescas.

Among the early favorites has been the Breeze Bowl, made with grilled chicken, shrimp, rice, guacamole, sour cream and tortilla strips.

“It’s such a good mix of tastes,” Geeraerts said. “Guests have also been enjoying the smoked tuna ceviche bowl, which was created by our new chef from Mexico.”

The plan is to generally open around noon Wednesday through Friday and at 10 a.m. on weekends, but closing times will depend on demand.

“If it’s a busy day and we have food, why not stay open?” Geeraerts said.

That flexibility is expected to continue beyond the summer.

“If it’s supposed to be a nice weekend in November, we can easily open up for a few days,” he said. “I like the mysterious thought process behind it.”

A more elevated experience

While the taco stand caters to beachgoers looking for a quick bite, Hacienda Tulum represents the centerpiece of the project.

The approximately 200-seat restaurant will feature steaks, seafood and traditional Mexican cuisine, with Geeraerts hoping to introduce diners to flavors that go beyond the Mexican fare many Americans are familiar with.

“The menu that our chef created is on a whole other level,” he said. “You may find it in New York City, Los Angeles or Miami, but not too many places on Long Island.”

Among the menu’s highlights will be four different mole sauces, each requiring roughly 10 days to prepare. One signature dish will pair black truffle mole with flautas, while the smoked tuna ceviche served at the taco stand will receive a more refined presentation inside the restaurant.

“We are talking about tastes like you can only get in Mexico City,” Geeraerts said. “It won’t be Americanized. Not Cancun, not Cabo—I’m talking real traditional Mexican fare.”

Guests visiting Hacienda Tulum will have access to a private 100-space parking garage with elevator access directly into the restaurant. Weekend valet service is also planned. The garage is separate from parking designated for residents of the attached condominium and apartment complex.

“It was very important for us to be able to offer that,” Geeraerts said. “I know how frustrating it can be when you have to keep driving around, hoping a spot opens close by.”

Hacienda Tulum is expected to begin a soft opening in August ahead of a full September debut. Unlike the taco stand, the restaurant will operate year-round, serving lunch, brunch and dinner.

For Geeraerts, the project is about more than opening another restaurant.

“The Long Beach community is absolutely amazing,” he said with a smile. “It’s a whole different level than anywhere else. I get goosebumps just thinking about it. For us to get to be a part of it, I’m super excited.”