La Popular Taqueria

A bit of mood lighting for the ✨pickled onions✨.

https://www.lapopulartaqueria.com.au/book-a-table

Want TACOS INSIDE you? We can help. We're back from tomorrow, and the tacos will be taco-ing.

Missed us? Book now: https://www.lapopulartaqueria.com.au/book-a-table

Coleslaw. ❌
Kor's slaw? ✅


(Please note we're currently closed this week, until the second of September.)

A crowd favourite always, our classic carne asada taco. Grilled marinated beef, served with salsa roja, coriander and onion.

Richness meets freshness, savoury meets spice. Spoiler alert: they hit it off big-time. We're closed this week while working on some super special recipe dev stuff... but you can book after the 2nd of September at the link below!

https://www.lapopulartaqueria.com.au/book-a-table

Chips and guac, tequila and lime, Kor and Dani. Iconic duos for the ages.

Please note we will be closing briefly from August 27 - September 2. Bookings outside of that window at the link below!

https://www.lapopulartaqueria.com.au/book-a-table

Are you there God? It's me, Margarita. (2 for 1 on a Thursday)

We're closed next week from the 27th to the 2nd, so make sure you get in tonight for your margarita fix.

https://www.lapopulartaqueria.com.au/book-a-table

While Mexican cuisine has been reshaped and reimagined throughout its journey to Aussie shores, at La Popular Taqueria we return to fundamentals by sourcing premium quality produce, and preparing simple, classic dishes, salsas and sauces from scratch.

If you haven't dined with us yet, we'd love to introduce you to truly authentic Mexican food done our way. Book for dinner now at the link in bio. (Or lunch on Saturdays!) Please note, we will be briefly closing from the 27th of August to the 2nd of September.

Back in May, we were delighted to deliver a traditional Mexican feast as part of the Tasting Australia Masterclass, 'Shots Fired Back' at the University of Adelaide.

Featuring South Australian-made agave spirits, our brief was to feature local ingredients, so we reimagined the traditional cactus tostada, using Karkalla (pig face), which grows wild throughout SA, alongside spicy salsa, tomatoes, onion and a smear of refried beans!

https://www.lapopulartaqueria.com.au/book-a-table

Kangaroo tail, barbacoa style, served at 'Shots Fired Back', a Tasting Australia Masterclass shared back in May at the Food Innovation Lab at the University of Adelaide's Waite Campus.

Rich, tender and tantalising; a perfect pair for the strong, smokey flavours of some of Australia's most exceptional agave-based spirits.

https://www.lapopulartaqueria.com.au/book-a-table

Move over Taco Tuesday, it's time for Throwback Thursday... Recipe development back in 2017, when La Pop was but a wee twinkle in Daniella and Kor's respective eyes.

How far we've come!

Flan de queso. Cheesecake's sexier, Spanish-speaking cousin...

Available, until gone. Book now: https://www.lapopulartaqueria.com.au/book-a-table

Back in May, Dani and Kor were delighted to deliver a traditional Mexican feast as part of the Tasting Australia Masterclass, 'Shots Fired Back'.

Guests enjoyed a multi-course menu of traditional Mexican dishes (plus a few twists!), while learning about agave-based spirits through the lens of Australian producers.

At La Popular Taqueria, we're proud to stock one of South Australia's most diverse selections of agave-based spirits, which marry stunningly with the flavours of Mexican cuisine of course.

Photography by Nelson DaSilva.

Want to dine with us? https://www.lapopulartaqueria.com.au/book-a-table

Thursday calls for margaritas, and we're offering dos for the price of una. Save your peso.

Bookings for dinner: https://www.lapopulartaqueria.com.au/book-a-table

Sunshine yellow, leopard spotted. Our handmade corn tortillas are yet another thing that sets La Popular Taqueria apart.

Made from scratch, and the product of many years' learning across kitchens around the globe, these sturdy little vessels promise rich, savoury flavour (plus, made traditionally, they're gluten-free, so no one misses out in sharing the love!).

https://www.lapopulartaqueria.com.au/book-a-table

Our featured mezcal of the month has to be tried to be believed. Smokey and rich, a quintessential expression of agave. We love its earthy notes and the herbal complexity that comes through when sipping slowly.

There are hints of charred pineapple, pepper and candied fruit. All in all, a dead-set stunner. Pair with Mexican fare, a la La Pop, and you've got a dangerously good time on your hands.

https://www.lapopulartaqueria.com.au/book-a-table

Carne asada, Aussie-style? Step one: don thongs. Step two: click tongs. You're ready to grill.

Dreaming of summer barbecues and icy drinks as we count down the wintry days.

Photography by Andy Nowell

https://www.lapopulartaqueria.com.au/book-a-table

Mondays be like...

Photography by Kelsey Zafiridis

https://www.lapopulartaqueria.com.au/book-a-table

Whether you like 'em golden and frosty, or spicy and salty, cheers to the weekend.

Open for dinner Tues-Sat, plus Saturday lunches.

Photography by Kelsey Zafiridis

https://www.lapopulartaqueria.com.au/book-a-table

The golden rule of Mexican cuisine? Handmade = better.

We don't make the rules, but you better believe we make everything else. .

Photography by Kelsey Zafiridis

https://www.lapopulartaqueria.com.au/book-a-table

Happy International Tequila Day! We're open, and to celebrate, we're pouring Cascahuin 'Tahona' Blanco-- our must-try Tequila of the Month.

Photography by Andy Nowell.
https://www.lapopulartaqueria.com.au/book-a-table

Friday feeling! When you visit La Popular Taqueria, we hope you taste joy in every mouthful (and agave-based spirits in most of your drinks...).

Join us for dinner: https://www.lapopulartaqueria.com.au/book-a-table

We're sure, like us, you've got your calendars marked for International Tequila Day, this coming Wednesday 24th of July.

La Popular Taqueria is not just home to delicious tacos and traditional Mexican snacks, we're also proud to showcase one of SA's most extensive selections of agave-based spirits. Join us for dinner on Wednesday 24th and enjoy a shot of Cascahuin 'Tahona' Blanco, our Tequila of the Month (pouring for 20% off throughout July).

Photography by Andy Nowell

Just stepping out onto the mean streets of Port Adelaide to remind you that it's Monday now, but it'll be Thursday soon, and Thursdays always mean 2 for 1 margaritas at La Pop. 🍸🌮🍹🍸🌮🍹

You could drop it in the group chat any time you wanted...

Bookings right here: https://www.lapopulartaqueria.com.au/book-a-tablelink

When you suggest a visit to La Pop but your friend says they'd rather stay in.

Book now: https://www.lapopulartaqueria.com.au/book-a-table

Photography by Andy Nowell

A lot of traditional Mexican cuisine features grinding, rather than cutting, of key ingredients. The traditional mortar and pestle, or more specifically the molcajete, is a staple item in many Mexican kitchens, used to extract maximum flavour from aromatic spices, to control the texture of key ingredients, and to create piquant, vibrant sauces and salsas.

If you don't have one, a modern food processor will do, but you won't get the guns... 💪💪

Photography by Andy Nowell

https://www.lapopulartaqueria.com.au/book-a-table

Come for the tacos, stay for the vintage Dani & Kor throwbacks.

https://www.lapopulartaqueria.com.au/book-a-table

The pleasure (and privilege) of a crowded, abundant table.

Dining at home, with friends, family, and occasional strangers, gives us a testing ground to continue our endless experiments with new flavours and ingredients. With Port Adelaide and Semaphore Beach as our outlook, there's no place better to share plates, clink drinks and trade stories (and we've yet to hear any complaints from our test subjects...)

Photography by Andy Nowell

https://www.lapopulartaqueria.com.au/book-a-table

Mexican Gothic.

Picture this. You're sat in Port Adelaide, with a taco in one hand, a margarita in the other, and happiness in your heart. 🥹🥹🥹

Open for dinner, Tues-Sat (plus Saturday lunches!). Book now: https://loom.ly/ICeAvLI

Photography by Andy Nowell