NSW has come a long way in a very short time when it comes to great tacos. You won’t find any sombreros or over-sized frozen Margs here. What you will find is western Sydney’s best birria, asado in Surry Hills, and hand-pressed tortillas, made with love in the lush hinterlands of Byron Bay. These are the best tacos in NSW as crowned in the delicious. 100.
The search for taco el dorado begins at Smoking Gringos in Blacktown. The beef birria filling takes three days to make, with smoked brisket bones the secret to its flavourful braise. The beef is tucked into the taco, topped with queso, then grilled in beef fat to create the perfect mix of soft and hard shell. Extra consomme is served on the side so you can dip and dunk to your heart’s delight. 2/1 Muru Wy, Blacktown; instagram.com/smokinggringos.
After years as a taco truck and tiny cantina, Rico’s Tacos finally has the grande space it deserves. Now at The Norfolk, the two-storey taqueria delivers the same streetfood favourites with fresh fiesta vibes. Roll by for house- pressed tortillas, filled with juicy spit-roasted adobo pork or smoky beef and bean barbacoa, plus mezcal, tequila, cerveza and more. 305 Cleveland St, Redfern; ricostacos.com.au.
Tacos, tostadas and tequila – it’s all there at Casuarina’s favourite cantina, Lolita’s. Top tacos include the al pastor pork and pineapple and lamb braised in three chillies, which are wrapped in traditional tortillas from Dona Cholita Tortilleria, one of its Northern Rivers neighbours. A leafy outdoor courtyard complete with umbrellas and hanging lights brings fun, fiesta vibes. 1 Barclay Dr, Casuarina; lolitascantina.com.au.
We need to taco ‘bout La Casita. This ‘little house’ in Brunswick Heads’ comes courtesy of Fleet’s Josh Lewis and Astrid McCormack. With a soft spot for specialty tacos (tequila and mezcal too), expect small plates that are big on flavour. The slow-roasted lamb tacos (barbacoa de cordero) are a non-negotiable, served with homemade stock as a mouth- watering dipping sauce. 5/3 Fawcett St, Brunswick Heads; lacasita.com.au.
Mexican meets Michelin at this takeaway taco joint in Pyrmont. Chef-couple Manuel Diaz and Diana Farrera bring together Oaxacan and Australian elements in the menu, which includes both tacos and snackos. The beef birria is a firm favourite, combining 12 hour slow-cooked brisket with a melting mound of Oaxacan cheese and a kick from kunzea salsa verde. Shop 6/45–55 Harris St, Pyrmont; nativomexican.com.au.
