The best Mexican restaurants in Sydney right now

What is it? A cobalt-blue cantina on Bondi Road, home to delicious, authentic Mexican fare.

Why we love it: Mami’s is holy guacamole good. Go for the slow-cooked beef birria tacos, served with an incredibly savoury broth for double-dipping as you please. Nothing on the menu costs more than $20 (except the massive nachos). The team are some of the kindest people you’ll meet, and it’s BYO – what’s not to love?

Time Out tip: If you head to The Royal across the road, you can score 10 per cent off beer and 20 per cent off wine. How good is that?

Address: 286 Bondi Rd, Bondi NSW 2026

Expect to pay: Around $20 for a decent feed

Rosa Cienfuegos' Tamaleria & Mexican Deli sits on Marrickville Road in the heart of Dulwich Hill village, next to a classic patisserie, a Turkish community centre and a Moroccan homewares shop. In this multicultural little pocket people queue happily, even in the heat, to get their hands on a taste of Mexico City. Specifically, they are here for tamales.

It’s Friday night and every table at Ricos Tacos has a reserved sign. Seems like news spread fast that one of Sydney’s most popular taquerias has swapped Chippendale for Redfern. Whether you’re in the market for a Marg on the mezzanine, a taco on the terrace, or simply want to relive the heyday of Mexican soccer in minimum resolution (or all of the above), Ricos' latest reinvention appears to have all boxes ticked. Commiserations, Chippendale – your loss is undeniably Redfern’s gain.

There are some great places to eat and drink in Freshie: fine-dining institution Pilu has it’s imperious home here, overlooking the beach; the schmick ‘Hilton’ or Harbord Hotel is a stone’s throw up the street and has stepped up it’s offering; Stowaway Bar cranks out the good times, keeping the locals happy. And it has St Alma, a stylish Mexican spot from chef Tim Christensen and Jack Leary.

Say hola to Lottie, a sun-drenched rooftop Mexican restaurant, now open atop Redfern hotel, The Eve. The 107-seat open-air diner is the latest from the Liquid & Larder crew – the team behind The Gidley, Bistecca, The Rover and Alfie’s. The menu, which is 100 per cent gluten free, features fresh, Mexican-inspired snack-style dishes using the best Aussie produce. Of course, there’s a cracking line-up of tequilas and mezcals, alongside three types of Margaritas – classic, spiced and seasonal. Plus, traditional Mexican spirits like raicilla and sotol are also on offer.

You’ll want to come hungry and preferably with a crew to this late-night Mexican diner in Penrith. Checho’s has become a red-hot favourite for locals since it opened in 2020, filling a much-needed gap in Western Sydney for contemporary Mexican fare. Pair your fiesta with a weekly changing frozen Margarita special or a Tequila Sour, and keep the drinks flowing late into the night thanks to Checho’s midnight bar licence.

Nativo Mexican is Pyrmont's hole-in-the-wall taco joint. The casual, alfresco spot is run by Oaxaca-born Manuel Diaz and his wife Diana Farrera. What the eatery lacks in size – Nativo can seat just 14 guests – it sure makes up for in soul. The street-inspired menu of tacos and snacks features native Australian ingredients, like the al pastor pork shoulder tacos with saltbush morita salsa and guacamole with lemon myrtle oil.

What do you get when you combine the Maybe Sammy team with ace Mexican chef Alejandro Huert and a karaoke room? Enter, El Primo Sanchez, Paddington's colourful bar and eatery which is big on fun and flavour. Come for the tuna tostadas, stay for the Slushy Blushy cocktails (and for one more song).

If you’ve been lucky enough to visit Tulum on the coast of Mexico, you’ll know there’s a sun-soaked holiday vibe, trendy restaurants and bars, and on-point mezcal. And if not, don’t worry, because Alegre Bar and Dining channels all that at its Darling Harbour location. The stylish Mexican restaurant is by the team behind Barangaroo’s Japanese-Peruvian restaurant, Callao, and leading the kitchen is chef-owner Rasel Zaman, as well as Mexico City-born sous chefs Alvaro Valenzuela (formerly Alma) and Ivan Castillejos (formerly Chula), who draw on their heritage in the menu. Go for the signature mole madre that’s served alongside full-blood Wagyu and fresh lime.

Santa Catarina is yet another venture from the Milpa Collective - a restaurant group passionate about highlighting regional cuisines of Mexico. It pays homage to Oaxacan municipality, ‘Santa Catarina Minas’. The 100-seat mezcal bar boasts a large wine cellar as well as an intimate private dining room, making it the perfect place for a post-work knock-off, or a weekend out on the town.

Chica Bonita has been Manly's go-to date-night spot since the dawn of time – and for good reason. The food is tasty, the Margaritas hit the spot, and the vibe is fun. And while it's probably due for a freshen up, Chica is still a reliable choice for a Mexican feed. Come early and nab a seat by the window and people watch until your heart's content. 

CBD restaurant and bar Esteban borrows from all corners of Mexico: scallop aguachile from the Western region of Sinaloa; beef barbacoa inspired by the country’s Carribean diaspora and influences; and tacos al pastor from Puebla’s street food trucks. It’s not bound by any specific area nor by any commitment to making Mexican food in its most traditional or mainstream forms.

This particular stretch of Bayswater Road, where so many restaurants have failed to thrive, is not where we expected to find Sydney’s best Mexican food, but suddenly this barren field is bearing delicious bounty in the form of a whole snapper, deboned and dressed like a traffic light in a zippy green tomatillo sauce on one side of the spine, a smoky red salsa on the other.  What sweet relief to eat tacos from a menu where you didn’t have to tick a box for extra guacamole. 

Say hola to Nu’u by Nativo, an authentic 60-seat Mexican taqueria and mezcal bar in Glebe. Nu’u is the second Sydney venue for Michelin-trained chef Manuel Diaz (ex Bar Patrón, Santa Catarina and La Chevre d'Or in France) and partner Diana Farrera – it's the next addition to their colourful Pyrmont joint, Nativo. Tex Mex this ain’t. Nu’u by Nativo’s menu pays homage to the indigenous cultures and cuisines found across the charming and vibrant state of Oaxaca.

This Mexican spot on Bondi Road is grilling up tortillas, seafood and slow-cooked meats on a wood-fire barbecue. It's the second restaurant from owners and chefs Pablo Galindo Vargas (who hails from Mexico City) and Liber Osorio (they are also behind Bondi's own tiny taco stop, Taquiza) and now they've extra space they've expanded out the menu to include ten different kinds of tacos.

The tacos at El Loco feature traditional flavours and toppings just like we've had in Mexico. Our picks? Smoked Wagyu beef brisket with salsa verde, pickled jalapeño, onion and coriander; pulled pork with salsa, pickled red onion, and coriander; and chipotle chicken with pico de gallo and chipotle mayonnaise. Order that and a Spicy Marg and you'll be good to go. 

Sunny surf energy, Californian food and a touch of fiesta – that's what you can expext to find at SoCal in Neutral Bay. Palm trees and hanging plants, a coastal paint palette and coloured festoon lighting channel cool, carefree Venice Beach vibes. And a crowd-pleasing menu coupled with Margaritas are sure to keep spirits high.

This little cantina is just a few footsteps from the beach at Narrabeen but even in winter, the beachy vibes keep on kicking. The bar at the back is stocked with tequila ranging from Dos Equis to some serious offerings such as 1942 and Don Julio. The tortillas, when served as soft shell tacos, are char-tinged and soft – they make them in-house with an old-school tortilla press made from two bits of wood and a hinge.

Tommy’s in Darlinghurst is part of the local vanguard of more aspirational Mexican venues to arrive in Sydney, and you won’t find a piñata, sombrero or Lucha Libre mask anywhere in sight. Gone are the eye-popping paint jobs and stereotypical Mexicana that were once mandatory decor, replaced with an elegantly stripped-back design of simple white-washed walls and exposed brickwork behind the bar. The menu leans heavily on staples of Mexican cuisine that are familiar (and popular), but executed with a level of care and generosity that stands them apart from their high street chain restaurant counterparts.