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Meet Tacocat, Melbourne's New Oddball Fusion Taqueria

Not related to the Seattle grunge band, Tacocat is dishing up roasted grasshopper tacos and deep fried tequila shots.
By James Whitton
April 28, 2017
By James Whitton
April 28, 2017

It's not like Mexican or Mexican fusion is all that hard to find in Melbourne, but new Windsor Street taqueria Tacocat intends to make their own mark and rethink the taco. With a menu inspired by owner Craig Dick's world travels, the dishes fuse Mexican street food with elements of traditional foods from a wide array of cultures. While tradition is usually the name of the game when it comes to international cuisines, Tacocat is taking the road less travelled.

There's a 'Tacocat Madam' for breakfast, made with pulled pork, melted cheese, tomato, fondue sauce and a fried egg on sourdough, or the 'Pho' taco with beef, bean sprouts, coriander, Vietnamese mint, spring onions and Sriracha. For those with a sterling palate, Tacocat also serves a chilli and garlic roasted grasshopper taco with guac and pico de gallo, quite an interesting twist on the traditional protein. There are plenty of more traditional taco options, as well as vegetarian options across the board. The idea came during a trip through Central America, Iran, and North Korea in 2016, where Craig decided he could fuse flavours from Asian cuisine with Mexican food. "I just thought the two were a natural fit," he explains.

Tacocat's insistence on not sticking to one location continues into dessert, as well. For those who have never tried a deep fried tequila shot, they are the business, so it's good to see one included on Tacocat's menu, albeit tweaked into a full dessert.

With Cinco de Mayo just around the corner, Mexican places are going to be amping up the festival game around town, and Tacocat is throwing their sombrero into that ring, too — head down on the day to score yourself a special taco for free.

Find Tacocat at 118 High Street, Windsor. Open Tuesday to Friday 5–10pm, Saturday to Sunday 8am–10pm.

Published on April 28, 2017 by James Whitton


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