When French-style pizzas – aka tartes flambées – didn’t resonate with the punters at Windsor’s Resto Bobo last year, restaurateur Dan Xerri spun the wheel and created a Mexican-inspired pizza joint. With tequila.

The hip new eatery, Chacho’s, opened in August, its sleek modern interior punctuated with dozens of empty tequila bottles polished off by customers (and bar staff). On the menu, chef Pat Worthington offers two options: pizza or not pizza. On the non- pizza side, the elote – chargrilled corn cob sprinkled with tequila salt and slathered with chipotle aïoli and parmesan – is a Mexican street-food favourite, chilli flakes delivering subtle heat and a squeeze of lime adding citrus bite. Chacho’s nachos and skin-on fries are crowd-pleasing starters (though the fries are served sans skin).

Worthington gives the pizza oven a good workout, serving 13 different takes, some traditional and others with trend-bucking toppings like chicken parmy and Vegemite. The whole hog holds the promise of crackling sprinkles, but there are next to none among the powerful pork and fennel sausage, caramelised onion, mozzarella and dollops of ricotta. The Vegemite pizza is by far the best of the bunch, akin to tucking into a buttery Vegemite toast. Delicious.

There’s no dessert menu (yet), so head to the drinks list (in an old-school DVD case) and explore the tequila flights, served in 20ml or 30ml shots along with sangrita, a traditional palate-cleansing tomato juice. Beginners should try the ‘erase distant memories of cheap-nasty adolescent tequilaness’ flight, featuring smooth Casamigos Blanco, a smoky Herradura Reposado and okay Gran Centenario Añejo. For those who like their tequila longer, the margaritas will leave them in good spirits. Come to Chacho’s for cheering food and stay for the top-notch tequila.

110 Chapel St, Windsor, chachoswindsor.com.au