Taco+Vino: The new Potts Point taquería bringing Mexico City-style gaonera tacos to Sydney
Taco+Vino is a new taquería that has just opened its doors in Potts Point.
Bringing Mexico City–style gaonera tacos and a tightly curated wine list, it flips the script on Sydney’s usual taco-and-margarita formula. It’s a neighbourhood spot built for repeat visits: quick tacos, good bottles, and a room that leans lively over formal.
The space on Kellett Street, Potts Point, has been created in collaboration with partner and designer, Paul Tooth (Radio Taco, Bentley Group, Heaps Normal), whose creativity defines many of Sydney’s hospitality brands.
With an inviting, lively atmosphere, the 60 seat venue has a leafy front courtyard, bar and private dining room, making it the perfect spot for drop in dinners, casual weekend catch ups and bottomless lunches.
When it comes to the food, the hero is the gaonera – a stripped-back taco built on simplicity and execution. Thinly sliced steak, cooked fast, served on a fresh tortilla with minimal garnish. No distractions, just flavour. This style of taco recently stepped into the global spotlight when Mexico City taquería, El Califa de León, picked up a Michelin star in 2024, bringing attention to a format defined by restraint and precision.
At Taco+Vino, the focus is on high-quality Australian beef, with premium cuts leading the menu, including rib eye as the foundation, alongside a wagyu option. The approach is simple but exact: great steak, properly cooked, paired with fresh tortillas and a selection of salsas served on the side to bring balance, heat and acidity without overpowering the meat.
Other highlights include the Birria (Jalisco-style beef birria, onion, coriander), Baja Fish (battered barramundi, celeriac slaw, zarandeado, pico de gallo), Mushroom Barbacoa (bean sauce, queso fresco) and the ridiculously delicious Octopus (Nduja, confit potatoes, pico de gallo) – a definite crowd-pleaser!
The menu is led by executive chef Pablo Galindo (Mejico, La Cholita in Perth, Santa Catarina, Radio Taco), originally from Mexico City, who continues to split his time between Sydney and his restaurants in Mexico. That ongoing connection keeps him closely in tune with the country’s evolving taquería scene.
To wash it all down, there’s a fine wine offering, led by sommelier Javi Coindreau (Catalina). It focuses on small producers, sustainable vineyards and bottles made to be drunk, not over-analysed. A selection is poured at near bottle shop pricing each week, a deliberate move to make opening a bottle feel easy. Coindreau produces his own wines and works closely with growers, giving him direct access to a thoughtfully curated selection of bottles at excellent prices.
The appropriately named Taco+Vino is where great food and exceptional wine come together effortlessly. For a Mexico City-style dining experience, this taquería is one to check out when you’re next in Potts Point.
Taco+Vino
5 Kellett Street, Potts Point.
Website: www.tacovino.com.au