Cartel Del Taco’s 80-seat New Farm venue builds on the cult following of its Hawthorne sibling – but with extra firepower.

Owners Marco Ramirez and chef Erick Martinez returned to Mexico to source furniture, tableware and design details, creating a setting that nods to a classic taqueria while feeling fresh and polished.

The menu highlights specialties from different regions with dishes like Michoacan-style carnitas and ceviche from Sinaloa. There’s also a seafood tower with kingfish, scallops, octopus and prawns. A parrilla grill turns out steaks including a 1.2-kilo tomahawk with smoked chimichurri. Plus, fan favourites like octopus tostadas, birria and al pastor tacos are on standby.

The drinks list leans heavy on Margaritas, alongside Mexican beers, mezcal and of course, tequila.