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Sydney’s Tequila Mockingbird has a good kitchen pedigree with head chef Gabriel Valenti from Maido in Lima (currently No. 8 on the San Pellegrino World's Best Restaurant List) alongside co-head chef Matt Taylor-Watkins, who has Bentley and Sydney’s Monopole on his CV. While Tequila Mockingbird has an entry-level ceviche fish taco with aji amarillo ($9), it ramps up the menu offering with a softshell crab taco ($14) before moving on to mains of dry-aged rib-eye with bone marrow and mezcal mantequilla ($62).

While Darryl Felstead’s training is in fine dining, his new gig at The Three Weeds in Rozelle has allowed him the freedom to experiment. He recently offered chicken and pork tacos with bbq sauce and fish tacos at a Tacos & Tinnies night at the Weeds, where a craft beer showcase was blended with the three fresh fold or tortilla. 

Contrabando in Sydney's CBD is relocating to new venues on Little Hunter Street and Macquarie Street this year. In the meantime, every Tuesday night they will be offering tacos for just $3 each at The Wolf Wine Bar, at Bligh St Sydney.

Melbourne’s ubiquitous Taco Truck, which tours the surf and turf destinations of the southern state, offers all the classics, plus a few new creations, including tuna-sashimi tostadas and bean tostadas with mango salsa.

Also in Melbourne, Mamasita combines kitschy interiors inspired by the traditional ’70s-style taquerias and tostaderias of Mexico with an edgy menu. Tostadas (toasted tortillas with toppings) are made in-house from scratch via a traditional method where the tortillas are dehydrated for 24 hours to make them crispy. They’re topped with ingredients such as prawns with ginger oil and chilli; tuna, ponzu and wasabi; mushrooms, corn and smoked avocado; or beef with leek and cotija (a dry Mexican cheese). 

In Coorparoo, Brisbane, California Native offer dos gamba tacos, prawns dusted in house seasoning then fried and served with queso fresca, chipotle mayo, black beans and slaw on soft fried corn tortillas. They also do a fish version with a pineapple salsa. Also in Brisbane, roving taco food truck Juan More Taco serves traditional Mexican tacos, warm soft corn tortillas with fillings such as Yucatan-style chicken thighs marinated with achiote paste, cooked in banana leaf to keep it juicy and tender, then topped with pickled pink onions. Vegos are not left out either with its tacos de calabacitas, of sautéed zucchini, roasted capsicum, fresh corn and tomatoes topped with spiced pepitas and queso fresco. And when talking Mexican with a twist Mejico, in Sutherland and Sydney’s CBD, lets diners pig out on pork rillette, serrano and tomato jelly with compressed apple with pork scratchings.

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