All of our tacos are made with fresh, daily-pressed corn masa tortillas. The masa is specially brought in from Mexico to get that wonderfully authentic experience.  All of the tacos on the menu are gluten-free and are prepared with the freshest, locally sourced ingredients.

We hand make our tortillas right here, every day, using the best corn masa flour we can get our hands on. Crafting traditional tortillas is the only way to create the best tasting tacos known to man, that’s why the ‘Taco Medic’ is so famous. In his home town of Puerto Escondido, Mexico the ‘Taco Medic’ used to knead the dough by hand and then press small balls of dough flat at his tortillaria for the day ahead. Creating tacos in New Zealand was a lot harder and he didn’t have the right equipment so he tried by hand for months. After an unbelievable bout of tennis elbow, the ‘Taco Medic’ organised for the shipment of a Mexican tortilla press machine. Our tortilla press has come all the way from the tortilla motherland in San Luis Potosi near Mexico City. Feel free to have a look, her name is ‘Tortilla Maria.’ The traditional tortilla was made of maize corn since pre-Colombian times by the ancient Mayan people. It is made by curing maize in lime water in the nixtamalization process, grinding it and kneading it in to dough called masa nextamal, then pressing it flat into thin patties, and cooking it on a very hot Comal, originally a flat terracotta griddle like the photo above.