HOLY GUACAMOLE COAST’S BEST TACO JOINTS

FROM CRISPY FISH AND AIOLI TO SLOW-COOKED BEEF OR PULLED PORK, WE’VE GOT THE WRAP ON FIVE OF THE BEST TACOS IN TOWN

BONITA BONITA

2460 Gold Coast Highway, Mermaid Beach

Being a thoroughly modern taqueria, Bonita Bonita offers the option of traditional corn tortillas, the flour version favoured by the health conscious or even lettuce leaves, san choi bow style.

Sourced from Burleigh, the tortillas are a frame for a raft of lovingly prepared fillings.

“I’m a fan of the fish, which is a more traditional option and quite simple – the others are jazzed up a bit,” says owner-chef Morgan Walsh. “I also love the slow-braised beef cheek, which has a nice little kick.”

Tacos are sold as singles so you can try more of the combinations on offer – lamb, pulled pork, prawn, chorizo, pumpkin, eggplant and zucchini are in the mix, and a weekly special keeps things interesting for regulars.

CALIFORNIAN TACOS 1/1718 Gold Coast Highway, Burleigh Heads

Owners Ty Yturralde and Andy Margain lay claim to the best fish tacos this side of Tijuana.

“Fish tacos originate from a place called Ensenada, a coastal Mexican town, which is an hour south of California,” Ty says.

“Andy and I spent six months training at the oldest fish taco restaurant there. We worked for free in exchange for their recipe.”

The pair’s travels also taught them to make indulgent salsas from fresh fruits and vegetables, roll out handmade corn and flour tortillas, and season mouth-watering meats.

Tortillas are handmade daily on-site and you’ll feel much better for the gluten and preservative free formula. Try them with fresh, crusted white fish, a Baja-style aioli and mango and pineapple salsa, or go vego with homemade beans, sauteed cactus, sweet corn and carrot sticks, topped with cabbage, aioli and salsa fresca.

STINGRAY

QT Gold Coast, 7 Staghorn Ave, Surfers Paradise

A weekly “secret taco” spices things up at Stingray (pictured top)… but QT Gold Coast director of food and beverage Rupert Sakora isn’t going to be the one to let the chicken/pork/beef out of the bag.

“I’m sorry this is a secret! Each chef has a turn to bring their ideas to the table and then it gets voted on once it has been tasted,” he says.

“Every week is different so you’ll just have to pop in and find out – there have even been sweet secret tacos.”

What you can count on is a big range of flavours, including grilled fish with achiote paste, red onion salsa, lime and chipotle mayonnaise; flame grilled chicken with guanjo chilli, charred corn, fresco and spiced pepitas; king prawns marinated in tequila with mango, chipotle, corn and queso salsa; and Cuban style pork belly with pickled radish, onion, orange crèma and moja verde. On Taco Tuesday, they’re $3 a pop from 5-10pm.

There’s wheat or corn tortillas and they can cater for gluten free. “We source the tortillas locally from a supplier in Burleigh Heads and make the taco fillings in-house from seasonal local produce also,” Rupert says.

“All our proteins are marinated for 24 hours then slow cooked for 12 hours, except for the chicken which is flame grilled then pulled.”

The bits on the side seal the deal – guacamole “smashed to order” with pico de gallo, lime and fried tortilla chips, and crisp empanadas filled with ground pork, raisins and sweet spices.

SIGUENOS

Go to siguenos.com.au for upcoming locations.

Inspired by the LA food truck scene, Reanna and Rodney Anlezark are leading a gourmet groundswell from the city’s streets and at festivals and markets. Tacos are their specialty, from chipotle marinated beef, black beans and lettuce topped with salsa fresca and citrus sour cream to Yucatán spiced chicken, grilled fish or vegetarian.

“Australian Mexican is so different to the real thing. It’s very ‘Tex-Mex’ – cheesy with hard shells – but that’s not what we do,” Reanna says.

“We are all about fresh ingredients and nothing comes from a can or jar.”

MEXICALI

Level one, 2223 Gold Coast Hwy, Nobby Beach

Climb the stairway to Mexican heaven for fall-apart tender slow-cooked beef or pulled pork enfolded in warm, soft tortillas (pictured on cover). It’s simple stuff in the Baja style, but the top-quality ingredients are treated well, resulting in liptinglingly addictive flavours.

The atmosphere – especially on Taco Tuesday – won’t let you down either.