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Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City

Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
Where Chefs Eat: Barro’s Alejandro Huerta Loves This Taco Joint Just Outside the City
La Popular Taqueria·Photo: Kelsey Zafiridis
Plus, the Hills spot he goes to celebrate, the cardamom bun that’s become a highlight, and the Korean dumpling spot that’s a comforting favourite.

· Published on 14 Aug 2026

Barro, the new CBD restaurant from Alejandro Huerta and Galia Valadez, has quickly become one of Adelaide’s best new restaurants. It’s no wonder when you look at the calibre of the owners. 

Both originally from Mexico City, the pair have worked in Michelin-starred kitchens across the world. Huerta worked at Pujol in Mexico, Spain’s Quique Dacosta, Alinea in Chicago, and Noma. Valadez worked at Lillas Pastia and the lauded Cafe de Oriente.

Huerta previously lived in Adelaide where he headed up Mexican Society on Gouger Street, before he moved to Sydney to work at some of the city’s best Mexican restaurants including Lottie, Comedor and No 92, where both Huerta and Valadez led the kitchen at various points.

The chefs have excellent taste and shared their favourite places and orders with Broadsheet.

Your favourite dish at Barro

“The compressed pig’s head taco because it feels like eating pork carnitas taco back home. It always brings back memories of time spent with our families or friends.”

Best thing you’ve eaten in SA this year (so far)

“The yellowfin tuna at Africola. It feels like a ceviche on steroids, full of flavour but with so much going on. We could go every day just to eat this for the rest of our lives and be happy.”

Special-occasion restaurant

“Thelma in Piccadilly, we went there to celebrate when we got the keys for Barro and it delivered big time. Tom [Campbell] is such a talented chef who showcases local producers in the best way. The service is also top-level.”

Best bakery

“Idle Hands. Probably our favourite thing to do at the moment is to walk home and grab a coffee and a cardamom bun.”

A late-night venue for a nightcap

“Trap. Galia can’t get enough of the Spicy Margarita.”

A gem you think deserves more hype

“Ember Roasters. The team is really good at what they do and very humble. More people should be talking about their passion for their craft.”

A local producer you can’t stop thinking about

“We’ve built such a strong and close relationship with some amazing wine producers. The love and support from them means the world to us. Praeter, Cain, Ministry of Clouds and Ngeringa are masters of their craft and we are so happy to be able to showcase what they do.”

Best pizza

“That’s Enrico. It’s worth the trip to the Hills every single time.”

Go-to dumpling spot or yum cha

“Mandoo is always a treat. We love that place and the service. It definitely feels like our comfort food at the moment.”

A place you would recommend to a visiting chef

“That’s a tough one. We will always make sure to take them to Topiary in the morning because Kane is one of the most talented and humble chefs we’ve ever met. Then in the afternoon we will need to stop at La Popular and have some delicious tacos. You can’t go wrong with those two.”

A bucket-list restaurant (anywhere in the world)

“Sip & Guzzle. Mike Bagale, who was the head chef at Alinea when I worked there, is one of the most talented chefs in the world. They have an amazing cocktail program and the food seems out of this world – the technique and passion they bring to what they do is inspiring to us.”

 

About the author

Lucy Bell Bird is Broadsheet’s national assistant editor.

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