Salsa Shack brings bold flavor to Bucksport

Local eatery is a finalist in Down East Magazine’s ‘Best in Maine’ competition

Cory LaForge, left, and Connor MacLeod, put finishing touches on orders during a recent afternoon rush. Photo by Joey Jett.

May 29, 2026

By Joey Jett

BUCKSPORT–One of Bucksport’s newest eateries, Salsa Shack traded wheels for roots when it opened for business in its new home on Main Street last December.

“After living out west for a few years, I was exposed to actual authentic-style tacos, which I thought were just absolutely delicious,” said owner and chef Cory LaForge. “I thought it would be fun to bring a lot of those same flavors back to Maine and try to incorporate them in ways that people find more approachable.”

LaForge spent his life as a chef at restaurants throughout the country. He had always wanted to open a food truck, but it wasn’t until he found one for sale in Stockton Springs after the pandemic that he gave it a go. Thanks to hard work and good friends, the first iteration of Salsa Shack opened in Ellsworth Harbor in 2023. It quickly became popular with the locals, one of whom found himself behind the grill soon after.

“I came and met him and saw his vision and his idea for this nice stripped down, kind of hand-held Mexican food menu,” said Connor MacLeod, fellow chef and good friend of LaForge. MacLeod was then the manager of his family’s local business, MacLeod’s Restaurant, which he’d helped run for a decade. When LaForge opened the new spot in Bucksport, McLeod joined him. “It was just so different from everything I had been doing at McLeod’s and it kind of attracted me. It was very casual, and the food was awesome.”

Salsa Shack’s new home at 84 Main Street has a history of bringing culturally diverse dining to Bucksport. From a friar-founded taproom to an Italian-Maine hybrid kitchen, and now a Mexican taco joint, the building has long served as a home for cuisines from around the world. 

Part of what gives the location its character is the cozy charm of its interior. Large pillars support a long wooden bar, and ambient string lights produce a comfortable, familiar feeling. Customers can enjoy a front-row seat at the bar where they can watch the chefs preparing their food, or if they prefer a charming view of the Penobscot River, Fort Knox and the Verona Bridge, they can sit at either a booth or a table.

“Connor [is] great,” said Kimberly Dionne, a Salsa Shack customer and server at Stowaway’s Town Tavern. “Prior to the new restaurants that have come in the past year, you had pizza, you had Chinese, and you had one dining restaurant, so your options were really limited. And now you got tacos.”

LaForge’s hard work and vision are paying off: Salsa Shack is a finalist in Down East Magazine’s ‘Best of Maine 2026’ new restaurant category.

In designing the menu, LaForge said he combined his favorite parts of Mexican and Asian fusion recipes. Each taco ($5 to $7) features two corn tortillas and are customizable with the protein option (chicken, steak, pork, fish or tempeh) and a choice of five salsas: pico de gallo, corn and black bean, roasted poblano, pineapple jalapeno and mango salsa. Recent taco specials included a buffalo chicken taco and a sweet thai pork taco.

“Using ingredients and spice levels in our menu really calls out to our customers, whether they are from a younger crowd, retired, or even tourists,” LaForge said. “Everyone enjoys it, or can find an option that they enjoy."

Other items on their menu include a Crunch Shack Supreme ($10 to $14); their popular Hangover Burrito, ($11 to $15) which includes a fried egg; nachos ($7 to $15) and a churro-style cheesecake ($7) for dessert. Soft drinks and beer are also available. Gluten-free and vegan options can be made upon request. 

“I think he’s got a good thing going here,” said MacLeod. “It’s creating a little buzz because it’s so different.”

Every Tuesday is Taco Tuesday, where every two tacos come with a third for free. Salsa Shack is open Tuesday through Saturday from 11 a.m. to 6 p.m.