After living in Los Mochis, Mexico, for a year, and being part of various Mexican culinary projects in Australia, Timmy Forster realised his dream of opening his own taqueria. He’s done it in the courtyard of his other business, Joe’s at Sabella, where he offers a short but hard-hitting menu of around 10 items.

From the taco menu, you might order chicken, which involves a whole week of marination. All proteins are woodfired for big, bold, smoky flavours. There’s also rice and beans, and street chips, both of which are vessels for the “shrine of condiments” on offer. 

As for drinks, you’ll find agua de Jamaica, a hibiscus iced tea that’s considered a hangover cure in Mexico. A tight list of cocktails includes a classic Margarita and a Mezcal Espresso Martini, plus wines (this is a McLaren Vale restaurant, after all) and beers.

The fit-out is surprisingly lo-fi. The tables are hand-painted by an artistically gifted staff member; Forster spray-painted the sign himself; and the space is lit by tiki torches and hot pink floodlights.