Where To Find Mexican Food In Melbourne?

Melbourne's profusion of Mexican eateries makes it tough to satisfy a hunger for Mexican food. We've found the best spots to satiate your appetites for tacos and tequila and get the party started. Then please join me in my jubilation by perusing this list of Melbourne's 11 best Mexican restaurants.

Do you long for the days when a box of hard-shelled tacos, a block of cheese, and a packet of spice mix was all you needed to make Mexican food?

We've moved on from that time period. Authentic Mexican ingredients like rare chillies and different types of maize are available at Melbourne's trendy cantinas, in addition to cocktails that complement the Mexican food they serve. Order a few rounds of drinks and a plate of tacos or tostadas like the Mexicans do.

Melbourne's Tasty Mexican Cuisine

Melbourne's profusion of Mexican eateries makes it tough to satisfy a hunger for Mexican food. We've found the best spots to satiate your appetites for tacos and tequila and get the party started. Then please join me in my jubilation by perusing this list of Melbourne's 11 best Mexican restaurants.

Mamasita

Mamasita, a prominent Mexican restaurant in Melbourne, opened in 2010 and keeps committed to its objective of offering authentic Mexican food. One guaranteed method of maintaining patron interest is to offer a rotating menu that features seasonal ingredients and unique spins on traditional cuisines from across the world. A Mezcalier is on hand to address any concerns you may have regarding mezcal or other agave-based spirits.

The atmosphere and menu of the iconic Mexican restaurant business Mamasita were given a long-overdue revamp in 2019. The modern redesign is a nod to the American-style diners that were common in 1950s Mexico City.

Grand old windows still stare out onto Collins Street below, and the walls are adorned with enormous black-and-white prints of Spanish "hot beauties," or mamasitas, peering down at diners. Underfoot are tiles with a black and white design.

Chef was born in Argentina, but he now calls Mexico home. His menu features contemporary interpretations of classic Mexican dishes that are now trending in Mexico. In the colder months, we eat beefier, heartier foods that reflect the country's northern region, while in the warmer months, we eat seafood dishes that reflect Mexico's Pacific coast.

The rockling is delicately cured in a blend of coconut, tomatillo, mint, and tomatillo, a novel take on the classic Yucatán ceviche.

Beef short ribs are served with chiles tornados (chargrilled jalapeos or serrano peppers seasoned with lime juice and salt). Chargrilled corn with cotija (a Mexican cheese made from cow's milk), lime, and chipotle mayo will always be on the menu, as will tacos and tostadas.

If you wish to have a typical Mexican beverage with your dinner, you can select from a large range of tequilas and mezcals. Peloton, dry curaçao, agave, lime juice, and salt go into making a Smoky Margarita.

Touché, dude

Touché Hombre has been going strong since 2011, and it shows no signs of slowing down. This Mexican restaurant and bar is known for its lively atmosphere, plentiful tapas and tequila selection, and long communal tables. Tacos, elotes, fried chicken, seasoned corn, ceviche, and many more options await you. Therefore, if you're looking for the best Mexican food in Melbourne, Touché Hombre is your best bet.

Tortilleria La

At La Tortilleria, a family-run business, we strive to create the best tortillas in town by adhering to time-honored methods. Kensington's La Tortilleria, found among the warehouses on Stubbs Street, is a popular spot.

The Best Location in Melbourne to Get Real Tortillas.

A hidden gem serving up genuine Mexican food, founded by Australian friend Diana Hull and Mexican native Gerardo Lopez.

A tortilla is made by crushing grains with a stone grinder, then pressing the resulting dough through a tortilla press. The grains are soaked in lime water before the process begins.

The critic praised the "genuine, Mexican notion" for its lack of pretension. Diners can kick back in one of several cheery back rooms with hand-held tacos that won't fall apart. You can also get some of the best guacamole and quesadillas this side of the Pacific Ocean.

At La Tortilleria, you may buy tortillas by the stack, the half-kilo, or the kilo.

Green Plateau

Authentic Mexican cuisine and one of Australia's largest tequila and mezcal collections are being served up at the daring and original Mesa Verde. Add some of their "Hazard sauce," which will make even the toughest men cry, to any dish to up the heat level. See it on a weekend when there will be live music and a party atmosphere.

Taqueria Mexicana Los Hermanos

The most authentic Mexican celebration may be seen at Los Hermanos. A place to get tacos or keep the party going late at night. Nothing wrong with splitting a few platters and a few drinks with your friends. It has all the makings of a real Taqueria, making it one of the top Mexican restaurants in Melbourne.

Brewery: Bodriggy

Years of planning went into the launch of Bodriggy Brewing Co, which was founded by the people behind the neighbouring Dr. Morse. It's plain to see. The vibe is unlike what locals in Melbourne are used to at cellar door breweries, where the food is an afterthought.

Light, fresh, and zesty Central and South American fare with some recognisable items and some unique deviations may be found on Bodriggy's menu. Swordfish is smoked and then stuffed with jalapenos. Also quite frequent are anticuchos, which can be thought of as a Peruvian satay or shish kebab.

However, this version is a sticky char-shiu that tastes like grilled potato and beef heart. Corn on the cob, large servings of pulled pork, and an exciting spin on ceviche might also be major sellers. The menu alone justifies a visit here for the sake of eating.

Bodriggy has a good selection if you've come for the beer. Options range from the easy-to-digest pilsner and summer ale to the more arcane and specialised kettle sour and lichtenhainer (a low-alcohol wheat beer).

Still, the fact that alcohol is only a small percentage of what they offer is a major plus. Immediately following a pét-nat? Bodriggy serves that and four other wines on tap. Would you want a tequila or mezcal? Sure thing; just look on the tall, gently lit shelves that sit behind the bar.

We recommend you try one of the three new drinks on tap instead of what you normally have. The cascara (coffee cherry) number has a flavour reminiscent of chinotto, while the tepache (fermented pineapple juice) from Mexico has a robust funk that is tempered by a citrusy finish.

Although Bodriggy has a 424-person capacity, it feels much smaller than that. The vast warehouse has been neatly separated into sections, each with its own atmosphere. Large trestle tables are perfect for hosting large groups, while more intimate stand-up tables and plush banquettes and booths in a restaurant-like setting offer more privacy and a more upscale atmosphere.

A flame tree reaches up from a massive rusty-iron planter box in the room's focal point. Then there's a swanky "high-end Australiana" cocktail lounge that feels like you've stepped back in time to the 1970s, complete with a whirling disco ball and bright, neon cocktails.

Greetings, Jose

Hello Jose was created by two roommates inspired by a vacation to Mexico, home of cheap and delicious tacos and bottomless tequila. With a few margaritas, some delicious Mexican food, and good company, you may forget about your troubles and enjoy yourself. Laugh for free every Tuesday at this venue. Jesus Hotel

Hotel Jesus, another member of the Mamasita family, has a lively and colourful decor with lots of care given to the littlest of details, and the food is excellent, too. The food is authentic and basic, like a taqueria would be in Mexico in the 1970s. The little plates are perfect for a social day or evening, and they won't leave you hungry. A little taste of Mexico in the heart of Melbourne.

The second location of Mamasita is modelled after a traditional Australian fish and chip shop, according to the restaurant's founders. A quick stop for a couple of tostadas or tacos and a beverage before continuing on with your day. James Brown, the restaurant's third partner, oversaw the design and branding of the space using MASH Design.

Mexico's classic taquerias and tostaderias from the 1970s served as inspiration for the decor here. It boasts pastel-colored walls, pastel-colored tiles, blue banquettes, red stools, thin tables, and sluggish ceiling fans. A Guadalupe and some other Catholic art is displayed on the wall. There's also a line from Lane's all-time favourite movie, The Big Lebowski: "Nobody fucks with the Jesus."

Traditional tostadas are created in-house using a procedure that entails dehydrating the tortillas for 24 hours to make them crispy.

Prawns with ginger oil and chilli, tuna with ponzu and wasabi, mushrooms, corn, and smoked avocado, and beef with leek and cotija are just some of the toppings available (a dry Mexican cheese).

Snacks of maize with black mayonnaise and pickled jalapenos, as well as tacos, tortas, and ceviches. This menu has been streamlined and is available for takeout at the counter. From 5 p.m. to 9 p.m. on Tuesdays, you can grab a taco for only $2.

Peters compiled the remarkable tequila and mezcal list; he is Australia's sole master mezcalier. Beers from Mexico are imported and served in cheladas (with a rim of salt, lime and ice). There are also six different cocktails available, including the Mexican Espresso Martini, sangria, and Jesus Maria (similar to a Bloody Mary, but topped with a chicken chicharrón, a traditional dish composed of fried skin and fat).

It's Mexico's Official Radio Station

Roast pork belly Al Pastor (a Mexican classic), lamb barbacoa, and rockling ceviche with topo chips can all be found on the menu at Radio Mexico, which is owned by the same St. Kilda regulars who are responsible for Galleon café.

The menu offers a selection of tiny plates, or "botanas," if you're in the mood for a light meal. Tacos and other large plates of food, such as mole Verde de Pollo, are also available (chicken with green sauce).

If you'd want to take a break from meat, try one of the Ensalada selections like the frijoles with aguacate y elite (slow-cooked black beans with queso fresco and avocado and corn salad).

When it comes to tequila, Radio Mexico isn't suggesting that you slug the strong stuff with your tacos. Instead, get a tequila flight and sample Blanco, Reposado, and Anejo tequilas while sipping them like wine. If the fiery tequila Bloody Maria and the tequila sunrise sound too extreme, you may always explore the margarita menu.

A Subterranean Grocery Store

Bodega Underground's Julian Downing and Geoff Machirus offered Melbourne something it didn't know it needed: an abundance of agave and the vibe of Mexico. We appreciate that, but we're still cautious. Mezcal is a very risky beverage. Tacos and a 3 a.m. curfew guarantee a rowdy evening.

Bodega Underground may be found at the intersection of Crossley and Little Bourke Streets, where a threatening red neon sign greets customers. The basement is decorated with posters from the heydey of Mexican movies (think tits, 'taches, and Tecate) if you dare to enter.

The bar has cantina-style tables and chairs, with the best seats in the house being at the high counter. Shots are popular there, and the club's quick beats will make you feel like you're continually falling behind.

Tacos are a fun way to experiment with tequila and mezcal in a cocktail. Some old standbys are included, like the Tommy's Margarita, while others, like a twist on the gin-based El Last Word with agave in place of juniper, are included to entice the hesitant tequila novice. Try the Aloe Seorita, a flowery pun made with tequila, aloe vera, and lime, for a little more excitement.

The Pancho's Ancho is an excellent choice for mezcal fans; it's a smokey, savoury, and sweet onslaught on the palate made with mezcal, agave, grilled lime, and the fruitiness of crushed ancho chillies to liven up the salt rim.

Paco’s Tacos

The Mexican street food at Melbourne's Paco's Tacos is excellent. Chefs at Paco's Tacos handcraft corn tortillas daily and artfully blend them with seasonal produce and traditional Mexican spices. At only $6 a pop, the tacos, brews from the area, and classic Margaritas make it an affordable and enjoyable place to meet up with pals.

Si Senor Art Taqueria

In 2013, when Vince Tesoriero, owner of the adjoining cafe Glass Merchants, took over a Chinese takeout, he saw the need for a cultural shift on the street. He has a special fondness for Mexican cuisine, so it was an easy decision.

The actual doing of it was more difficult. Cindy Flores, the head chef, was brought all the way from Mexico to oversee preparation of the genuine dishes. Her menu features traditional Mexican fare like tacos and burritos, as well as her own unique takes on the genre, like the Guacamole Del Senor, which consists of totopos (tortilla chips) topped with chorizo, cheese, and fresh salsas; and the ever-popular Al Pastor, slow-roasted pork marinated in chillies and pineapple.

All of the tortillas and totopois are prepared by hand by a Mexican crew down the street using vintage methods. Also, several of the ingredients, including the dried chillies and the Clamato juice, are imported straight from Mexico.

The sombreros, skulls, and other mementoes adorning the walls all belonged to local Mexican families or were brought in by staff members. Laminate tabletops and chipping turquoise paint give the impression that you are eating in a Mexican family's kitchen from the 1950s.

There is a place to suit any disposition among the many alcoves and concealed nooks spread across the building's two stories.

Kick back on the couch in front of the fireplace, gather the gang, and head upstairs for a group tasting of the menu's highlights. When the weather is nice, everyone congregates in the courtyard to drink cold drinks.

Jump Slightly

Little Hop, with its brightly painted little streets and convenient location off of bustling Brunswick Street, seems to beg to be explored. Relax in a bar stool and strike up a conversation. Enjoy some tacos and a beverage while you watch the DJ spin records.

The former B'Stilla Cantina on Brunswick Street has given way to the newer Little Hop. There was a consensus that tacos were required at the massive window facing the street. This prompted them to invite Los Hermanos, a Mexican restaurant in the area, to join them. The union of craft beer and tacos, which was supposed to last a month, has instead persisted.

Music ranging from blues to classic rock to reggae is played on two record players. Local service industry workers stop around for chitchat and tacos before their shift. On Saturdays and Sundays, it stays open late, so many people come back after work for a drink.

The co-owner is a big fan of New Zealand brews, so you can expect to see popular selections like 8 Wired and Epic on tap. There is a superb selection of New Zealand and local beers and wines in the refrigerator. The sole alcoholic beverage available is tequila, and your only cocktail option is a Margarita.

You don't need anything else when it's already this fantastic. The pinnacle of effortless elegance is here.

Awesomely Chido

Pineda, perhaps surprisingly to some, decided to make a career change. It was while exploring the Americas that he found a new culinary passion. He got the idea to establish a catering business when he grew skilful enough to make fake Mexican food at home. Prior to leaving the engineering field in May 2021 to create Sperchido with his sister Sarah Pineda and a business partner, he worked in hospitality on the side.

Pineda learned which of his dishes were hits with guests during his first catering assignment. He says the restaurant offers a "best of" menu with regional designations for each dish.

Lebanese immigrants introduced a new method of cooking to Mexico: roasting meat on a vertical spit, which is used to make the pig belly used in the city's famous al pastor tacos.

A vegetarian alternative may be a taco from Mexico City stuffed with queso aejo and fire-roasted pumpkin, while a fish option could be a taco from Baja with barramundi or a taco from the north of Mexico with carne asada. Unlike the corn tortillas at La Tortilleria, these are served on homemade flour tortillas.

As a main course, you may offer black angus birria, a slow-braised beef stew that originated in Jalisco and has recently acquired appeal in southern California. It comes in a bowl and is served with corn tortillas for dunking. Pig ribs and pork belly are slow-roasted in banana leaves after being marinated in citrous juice in traditional Yucatecan cochinita pibil. There's also the cheese and peanut tamale from Puebla.

Sesame mole roasted with seasonal veggies (sauce).

There is a large selection of Mexican beers and spirits available at the restaurant's front bar, some of which are used in the house specialities. To name just a few, there's the house-made cashew horchata, the lavender-infused Tommy's Margarita, the Sloe Gin Fizz, the mezcal Paloma with chilli salt, and the La Pineda, a tequila-based cocktail with pandan, ginger, lime, cream, and lime juice that honours Pineda's Filipino ancestry.

Conclusion

Melbourne's Mexican eateries make it tough to satisfy a hunger for Mexican food. Authentic Mexican ingredients like rare chillies and different types of maize are available at Melbourne's cantinas. Order a few rounds of drinks and a plate of tacos or tostadas like the Mexicans do. If you're looking for the best Mexican food in Melbourne, Touché Hombre is your best bet. La Tortilleria strives to create the best tortillas in town by adhering to time-honored methods.

Mesa Verde has one of Australia's largest tequila and mezcal collections. Los Hermanos is one of the top Mexican restaurants in Melbourne. Bodriggy Brewing Co was founded by the people behind Dr. Morse. Light, fresh, and zesty Central and South American fare with some recognisable items and some unique deviations may be found on their menu. The second location of Mamasita is modelled after a traditional Australian fish and chip shop.

The food is authentic and basic, like a taqueria would be in Mexico in the 1970s. Radio Mexico is owned by the same St. Kilda regulars responsible for Galleon café. The menu offers a selection of tiny plates, or "botanas," and tequila flights. Bodega Underground may be found at the intersection of Crossley and Little Bourke Streets. Tacos are a fun way to experiment with tequila and mezcal in a cocktail.

Chefs handcraft corn tortillas daily and blend them with seasonal produce and traditional Mexican spices. The former B'Stilla Cantina on Brunswick Street has given way to the newer Little Hop. There is a superb selection of New Zealand and local beers and wines in the refrigerator. The sole alcoholic beverage available is tequila, and your only cocktail option is a Margarita. The restaurant offers a "best of" menu with regional designations for each dish. Cocktails include house-made cashew horchata and lavender-infused Tommy's Margarita.

Content Summary

1. Melbourne's profusion of Mexican eateries makes it tough to satisfy a hunger for Mexican food.
2. We've found the best spots to satiate your appetites for tacos and tequila and get the party started.
3. Then please join me in my jubilation by perusing this list of Melbourne's 11 best Mexican restaurants.
4. Authentic Mexican ingredients like rare chillies and different types of maize are available at Melbourne's trendy cantinas, in addition to cocktails that complement the Mexican food they serve.
5. Order a few rounds of drinks and a plate of tacos or tostadas like the Mexicans do.
6. Melbourne's Tasty Mexican CuisineMelbourne's profusion of Mexican eateries makes it tough to satisfy a hunger for Mexican food.
7. MamasitaMamasita, a prominent Mexican restaurant in Melbourne, opened in 2010 and keeps committed to its objective of offering authentic Mexican food.
8. The atmosphere and menu of the iconic Mexican restaurant business Mamasita were given a long-overdue revamp in 2019.
9. Touché, dudeTouché Hombre has been going strong since 2011, and it shows no signs of slowing down.
10. This Mexican restaurant and bar is known for its lively atmosphere, plentiful tapas and tequila selection, and long communal tables.
11. Therefore, if you're looking for the best Mexican food in Melbourne, Touché Hombre is your best bet.
12. Tortilleria LaAt La Tortilleria, a family-run business, we strive to create the best tortillas in town by adhering to time-honored methods.
13. Kensington's La Tortilleria, found among the warehouses on Stubbs Street, is a popular spot.
14. The Best Location in Melbourne to Get Real Tortillas.
15. You can also get some of the best guacamole and quesadillas this side of the Pacific Ocean.
16. At La Tortilleria, you may buy tortillas by the stack, the half-kilo, or the kilo.
17. The most authentic Mexican celebration may be seen at Los Hermanos.
18. It has all the makings of a real Taqueria, making it one of the top Mexican restaurants in Melbourne.
19. Brewery: BodriggyYears of planning went into the launch of Bodriggy Brewing Co, which was founded by the people behind the neighbouring Dr. Morse.
20. The vibe is unlike what locals in Melbourne are used to at cellar door breweries, where the food is an afterthought.
21. Light, fresh, and zesty Central and South American fare with some recognisable items and some unique deviations may be found on Bodriggy's menu.
22. The menu alone justifies a visit here for the sake of eating.
23. Bodriggy has a good selection if you've come for the beer.
24. Bodriggy serves that and four other wines on tap.
25. Then there's a swanky "high-end Australiana" cocktail lounge that feels like you've stepped back in time to the 1970s, complete with a whirling disco ball and bright, neon cocktails.
26. Greetings, JoseHello Jose was created by two roommates inspired by a vacation to Mexico, home of cheap and delicious tacos and bottomless tequila.
27. Jesus HotelHotel Jesus, another member of the Mamasita family, has a lively and colourful decor with lots of care given to the littlest of details, and the food is excellent, too.
28. The food is authentic and basic, like a taqueria would be in Mexico in the 1970s.
29. A little taste of Mexico in the heart of Melbourne.
30. The second location of Mamasita is modelled after a traditional Australian fish and chip shop, according to the restaurant's founders.
31. James Brown, the restaurant's third partner, oversaw the design and branding of the space using MASH Design.
32. Mexico's classic taquerias and tostaderias from the 1970s served as inspiration for the decor here.
33. Peters compiled the remarkable tequila and mezcal list; he is Australia's sole master mezcalier.
34. Beers from Mexico are imported and served in cheladas (with a rim of salt, lime and ice).
35. There are also six different cocktails available, including the Mexican Espresso Martini, sangria, and Jesus Maria (similar to a Bloody Mary, but topped with a chicken chicharrón, a traditional dish composed of fried skin and fat).It's Mexico's Official Radio StationRoast pork belly Al Pastor (a Mexican classic), lamb barbacoa, and rockling ceviche with topo chips can all be found on the menu at Radio Mexico, which is owned by the same St. Kilda regulars who are responsible for Galleon café.
36. The menu offers a selection of tiny plates, or "botanas," if you're in the mood for a light meal.
37. Instead, get a tequila flight and sample Blanco, Reposado, and Anejo tequilas while sipping them like wine.
38. A Subterranean Grocery StoreBodega Underground's Julian Downing and Geoff Machirus offered Melbourne something it didn't know it needed: an abundance of agave and the vibe of Mexico.
39. Tacos and a 3 a.m. curfew guarantee a rowdy evening.
40. Tacos are a fun way to experiment with tequila and mezcal in a cocktail.
41. Paco's TacosThe Mexican street food at Melbourne's Paco's Tacos is excellent.
42. Si Senor Art TaqueriaIn 2013, when Vince Tesoriero, owner of the adjoining cafe Glass Merchants, took over a Chinese takeout, he saw the need for a cultural shift on the street.
43. Her menu features traditional Mexican fare like tacos and burritos, as well as her own unique takes on the genre, like the Guacamole Del Senor, which consists of totopos (tortilla chips) topped with chorizo, cheese, and fresh salsas; and the ever-popular Al Pastor, slow-roasted pork marinated in chillies and pineapple.
44. All of the tortillas and totopois are prepared by hand by a Mexican crew down the street using vintage methods.
45. Jump SlightlyLittle Hop, with its brightly painted little streets and convenient location off of bustling Brunswick Street, seems to beg to be explored.
46. Relax in a bar stool and strike up a conversation.
47. Enjoy some tacos and a beverage while you watch the DJ spin records.
48. The former B'Stilla Cantina on Brunswick Street has given way to the newer Little Hop.
49. This prompted them to invite Los Hermanos, a Mexican restaurant in the area, to join them.
50. The union of craft beer and tacos, which was supposed to last a month, has instead persisted.
51. Music ranging from blues to classic rock to reggae is played on two record players.
52. Local service industry workers stop around for chitchat and tacos before their shift.
53. The co-owner is a big fan of New Zealand brews, so you can expect to see popular selections like 8 Wired and Epic on tap.
54. There is a superb selection of New Zealand and local beers and wines in the refrigerator.
55. Awesomely ChidoPineda, perhaps surprisingly to some, decided to make a career change.
56. It was while exploring the Americas that he found a new culinary passion.
57. He got the idea to establish a catering business when he grew skilful enough to make fake Mexican food at home.
58. Prior to leaving the engineering field in May 2021 to create Sperchido with his sister Sarah Pineda and a business partner, he worked in hospitality on the side.
59. Pineda learned which of his dishes were hits with guests during his first catering assignment.
60. He says the restaurant offers a "best of" menu with regional designations for each dish.
61. Lebanese immigrants introduced a new method of cooking to Mexico: roasting meat on a vertical spit, which is used to make the pig belly used in the city's famous al pastor tacos.
62. Unlike the corn tortillas at La Tortilleria, these are served on homemade flour tortillas.