After a series of soft opening events, Contento, a new contemporary Mexican concept, will officially open to the public today at 627 N. Genesee St. in Delafield.
Behind the concept is industry veteran Manolo Torres who most recently operated Los Paisa in Bayside for over 14 years. When the building that housed his restaurant was sold due to redevelopment in the area, Torres closed Los Paisa and sought out a new location for a brand new concept.
To prepare, Torres traveled to Mexico last summer to hone his skills and glean inspiration for his new restaurant. When he got back, he spent hours in the kitchen with his team developing a series of new dishes and drinks. The result is Contento: a restaurant Torres describes as “modern Mexican.”
On the menu
Torres says the Contento menu focuses heavily on tacos and high end tequila, which is incorporated into a substantial menu of creative cocktails.
As for those tacos, guests can expect a base of fresh stone ground corn tortillas from Lone Rock-based Tortilleria Zepeda with creative fillings including blackened chicken, salmon, bone marrow, shrimp and flank steak as well as vegetarian nopal, onions, mushrooms and tomatoes (priced $3.50 to $10).
Additional entrees will include classics like pollo con mole, seafood enchiladas, grilled ribeye steak topped with garlic, jalapeno chimichurri and potatoes and creamy smokey chipotle-sauced shrimp estilo Bayside, one of a few throwbacks to the days of Los Paisa. Housemade chicken tamales will also be an offering, served with rice and pico de gallo. Pricing will fall in the $13 to $20 range. View the full menu online.
Contento will also offer catering services via the Milwalke Taco Mobile, a refurbished mid century modern Teardrop trailer, which can hit the road and service any number of events from family parties to graduations, weddings or corporate picnics.
Starting today, Contento will be open Tuesday through Saturday from 4 to 10 p.m. (closed Sunday and Monday).
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
.jpeg)
