Super Taco

Super Taco is a tiny 30-square-metre shopfront on Crossley Street that takes a restrained approach to Mexican cooking. Rather than trying to nail a sprawling menu, the CBD spot bets its reputation on one thing: getting tortillas right.

And it does. Each tortilla is pressed in-house using only water and imported Mexican white corn masa. They’re the foundation of a menu built around four tacos: pork al pastor, grilled cauliflower, crispy fish and grilled skirt steak. Salsas sit alongside diced onion and coriander at the self-serve salsa bar, while the signature al pastor is cooked traditionally on a trompo – the vertical spit synonymous with Mexico City’s streetside taquerias.

The venue itself mirrors the menu’s simplicity. Concrete columns and exposed brick frame an open stainless-steel kitchen. And a handful of standing tables encourage guests to order at the counter, watch their tacos come together, finish them with salsa and eat shoulder-to-shoulder, much like you would at the taquerias in Mexico City and New York that inspired the concept.