Cocina Lupita finds new home in Hawks & Reed in Greenfield

Aleyda Romero holds an order of bean and cheese Pupusas at Cocina Lupita, which is now inside at Hawks and Reed in Greenfield.

Original article published in Greenfield Recorder By Mary Byrne

The Cocina Lupita food truck has found a new home indoors at Hawks & Reed Performing Arts Center. “Now that the food truck is gone, people probably assume they’re gone, but they’re here to stay,” said Ben Goldsher, manager at Hawks & Reed at 289 Main St. “It’s been a wonderful addition already.” The food truck, which offers traditional El Salvadoran cuisine, opened for business in July in the parking lot of the former Wilson’s Department Store before moving to Court Square in September.

Josh Breitner, who co-owns Cocina Lupita with Aleyda Romero and Efraen Fuentes, said Goldsher initially reached out to see if they were interested in bringing the food truck to the then-pedestrian plaza at Court Square to provide food at events hosted by Hawks & Reed. “We started talking more about it and realized it was a good long-term fit, and that it would be really nice for us to be in that location in Court Square while it was closed,” Breitner said. “We talked to the town about it, and they were supportive. That’s when we moved over.”

Earlier this month, as the weather became colder, the restaurant moved its operations indoors to Hawks & Reed, where it’s been operating ever since. “We’ve made food happen through our organization in the past, but we’ve always wanted to partner with somebody to complete the whole experience and the vibe we’re trying to create,” Goldsher said. “I think when people come to shows or events or have parties, food is an essential part of that experience.”

Goldsher said it has been nice to have people in the space throughout the day. “We’ve been navigating how to make it work, how to combine our forces to serve the community,” he said. Goldsher said he hopes to see Cocina Lupita at the venue long-term, but wants to make sure it’s what is best for their business and the community. “The food is authentic and the people who are working there are genuine, good people,” he said. “And we’re lucky to have them in our space and in our community.”

Breitner said whether they stay beyond the winter months will depend on the response from the community. “It might make sense to stay inside … or we may find we really want to be outside, in which case, we do that,” he said. “It’s nice to have some flexibility.”

The restaurant is open for takeout, dine in or delivery Monday through Saturday from 11 a.m. to 8:30 p.m. Orders can also be made online at

Reporter Mary Byrne can be reached at or 413-930-4429. Twitter: @MaryEByrne