The moment the team that brought us Harvest swept into the daggy sticks of Byron and opened taqueria Chupacabra, Suffolk Park was transformed. Armed with a much better attitude than the blood-sucking legendary creature they’re named after, they haven’t stopped serving up fun and food since.

Colourful interiors and intentionally fuzzy TV sets playing classic Mexican music videos on a loop transport you straight to Oaxaca City. Vibrant staff explain the menu and serve with all the energy of people who simply love life.

A classic Mexican drinks list features inventive twists like the Instagrammable option of dropping a Tabasco and tomato juice Michelada popsicle into your Pacifico.

‘Little cravings’ include a crunchy quesadilla stuffed with zucchini blossoms and cheese. Tacos range from pickled mushrooms to roast suckling pig with pork crackling, which is a beautifully porky slap in the face. But it’s the watermelon asado that really wows – it’s seasoned and cooked like meat, resulting in a juicy umami filling capable of turning anyone vego. The aquacate tostada is topped with avocado, Brazil nuts and crispy crickets. It’s adventurous and full of contrasting textures. Mains like the slow-cooked ‘Guisano’ cochinita pork are generous, served with stacks of tortillas and colourful platters of local salad leaves and pickles, and made to share.

Every dish has its own lively personality and chef Evan White works cleverly with spices at every opportunity. Pickled mandarin is laced with cardamom, cabbage has powerful cumin overtones and watermelon is showered with chipotle salt. Chupacabra has everything a weekend needs: beers with popsicles, crunchy crickets and a supersized serve of fun. 
Must eat dish: Sandia taco – watermelon asado, pepita and coriander sikil pak