There’s certainly no dearth of Mexican restaurants in Melbourne. But Tacocat must be the only one owned by one a man who spent more than 20 years in the IT industry before taking a leap into hospitality.
Craig Dick’s Windsor taqueria came out of his passion for Mexican food and travels to the country. The name encapsulates the fun of the space – with bar stools lining the front window, timber furniture, a colourful mural and warm lighting – and is also a palindrome.
The kitchen serves up a selection of tacos made with tortillas that only contain corn and a little sea salt. There are flashes of Japanese and Vietnamese on the menu, with a Japanese fried chicken taco with nori and wasabi mayo, and a beef pho variation with everything you’d find in the soup – bean sprouts, Vietnamese mint, coriander – served with a shot of broth on the side.
For the adventurous, there’s the grasshopper taco, served with guacamole and pico de gallo. Appetisers include elotes – corn on the cob drizzled in chipotle mayo and feta, and a chicken tostada.
But let’s get back to the tequila. You can order a standard shot if you wish, or, try Tacocat’s version – a cube of deep-fried, tequila-soaked sponge cake, served in a lime-fringed glass with lemon sorbet. Salud.
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