Bad Hombres

Overview

The mastermind behind the wildly successful taco pop-up Ghostboy Cantina is back in the kitchen and reinventing himself once again. Toby Wilson (ex-Wedge Espresso and Sample Coffee) joined forces with his hospitality mates to launch their newest pop-up venture, Bad Hombres, which opened quietly in Surry Hills in March 2017. The new restaurant is a distinct departure from the casual 'tacos no los autenticos' ethos of Dixon Food Court and Tio's, with Bad Hombres owning a decidedly more dressed-up atmosphere.

The dimly lit interior has an artsy, industrial fit-out that suits its location well — think exposed brick and graffiti walls, bright red tables and a bustling kitchen at the back. The venue is well-run and the friendly service gives the space a no pretensions, no-fuss vibe perfect for dinner any night of the week.

On the food side, everything is plant-based. And by your first bite into the 'tuna' tostadas or Pastor mushroom tacos, you'll forget all about your love for meat or seafood. You won't even miss the cheese — we promise. These flavour-packed eats are the real deal. And show how easy it is to go vegan when noshing on Mexican food. And because it is meatless, the prices are incredibly reasonable.

Get around the six-dish banquet menu for just $40 per person or hit up Bad Hombres on a Tuesday to nab three tacos for $15. Drop by the next day and dive into $13 margaritas all night long.

When it comes to bevs, the team has certainly stepped their game up. Get around pet nats, skin contact vinos and some dynamite sangrias. Frozen margaritas are available for those balmy summer eves, while stacks of beers round it all out.

Even without the meat and animal products, Bad Hombres is one of the top Mexican restaurants in Sydney. Vegans best add it to their dining wishlist.