Taft Diaz

The story

Crafted with passion, served with love

A Historic Meeting at the Table

In 1909, U.S. President William H. Taft and Mexican President Porfirio Díaz met at the El Paso–Juárez border to negotiate the El Chamizal dispute — Taft hosted a traditional American luncheon, Díaz answered with an opulent Mexican dinner. That singular moment of cross-border diplomacy is the founding idea behind Taft·Díaz: a fine-dining restaurant that treats the blend of Mexican flavor and American influence not as a novelty, but as a living tradition worth honoring at every meal.

Executive Chef Rodrigo Moreno

The kitchen is led by Executive Chef Rodrigo Moreno, whose menus move fluidly between both culinary traditions without forcing a fusion that feels contrived. His dinner menu is a confident document: A5 Australian Wagyu Beef Tartare with bone marrow aioli, Duck Breast finished with mole negro and cotija, Lobster Ravioli in bisque cream with guajillo oil, and a Signature Corn & Truffle Soup with Padano and Burgundy truffle that sits quietly at the top of the menu as a statement of intent. Hokkaido scallops, Chilean seabass over risotto, and a 12 oz Wagyu Ribeye with black garlic round out a dinner selection that takes the border's dual identity seriously. Ingredients are sourced with equal care — the kitchen works with local partners including Beck & Bullow, Full Circle Mushrooms, and Sun City Roots for organic seasonal produce.

The Bar, Happy Hour, and Beyond

The bar program matches the kitchen's ambition. Daily from 4 to 6 pm, the Bar & Lounge offers half-price well spirits, wines by the glass, and $5 draft beers, alongside bar bites like Shrimp Tacos with kimchi and pineapple, a Maine Lobster Roll on brioche, and the Taft Burger with asadero. It's an accessible entry point into a room that otherwise operates at a high register. Wine Spectator recognized the program with its Best of Award of Excellence in 2025 — a distinction that reflects genuine depth and curation, not just an extensive list.

Setting and Occasions

Taft·Díaz operates inside the Stanton House hotel at 209 N. Stanton Street, and the space is built for occasions: elegant décor, tailored menus, professional serving staff, and event planning specialists make it a natural choice for private dining, boardroom gatherings, and social events. Breakfast runs weekday mornings, lunch through the afternoon, and weekend brunch stretches to 2 pm — the American-Mexican kitchen is present across every daypart, consistent in its ambition from the first coffee to the last glass of wine.