Get this: Carnitas

Formerly Senor Pico, Rembrandt hotel’s Mexican institution not only got a new name but also a change in direction to become more traditional. Head chef Carlos Bravo presents all the classic specialties using fine and fresh ingredients including freshly smashed guacamole, ceviche, fajitas and tacos. Highlight new dishes include beef ribs with green mole sauce and lamb chop with chocolate mole. That said, the chef also pays detailed attention to something as simple as pork carnitas (B295/three tacos), for which he confits the mix of pork shoulder, leg and neck for more than four hours before seasoning with herbs.

 

Get this: Thai twists taco

LA-born Le Cordon Bleu graduate Chris Ostray, who formerly worked at LA names like Pigg, Wexlers’ Deli, Wood and Wine and Bastide, makes his own tortilla in-house using imported corn masa from California. Fillings include classics like al pastor (pork) and carne asada (beef), as well as Thai twists like gai yang somtam (grilled chicken with papaya salad) and tom yum gung, all priced at B60 each. You’ll usually find the truck on Soi Rangnam or Thonglor. 

 

Get this: Shrimp taco

This Mexican institution at Mahatun complex is widely known for its scrumptious offerings, reflected in the spinoffs at Siam Paragon and Emquartier. In the colorful, friendly original venue, chef Billy Bautista rolls out tacos made with either flour or corn tortillas and your choice of New Zealand ribeye steak, pork, chicken, shrimp, fish, or vegetarian toppings. Prices range from B100-175.

 

 

Get this: Kimchi tacos

To match with the variety of beers and ciders on sale, Korean owner Ted Ahn cooks up a fusion of Mexican-Korean cuisine in his compact yellow bar by MRT Phetchaburi. The results provide something completely new for Bangkok, including the dooroochigi taco (spicy marinated pork with tomato salsa and cheddar cheese, B200/three tacos), bibimbap taco (vegetables and sauce, B100) and kimchi tacos (beef or pork bulgogi and kimchi, B200/three tacos). Other offerings include the galbi burger (TK, B250), bibimbap (Korean rice bowl, B150) and Korean ramen (B120).

 

 

Get this: Taco de barboaca

Located in The Commons’ market zone, this Koh Chang-hailing restaurant has brought traditional Mexican cooking methods to Bangkok. Owner Mariana Villalobos Torres, a self-taught chef from Mexico City, controls the kitchen, turning out authentic native dishes including guacamole (B220) served in crispy corn tortilla cones and quesadillas (B200). The short menu rotates daily, but you can always expect some tacos like the taco de barboaca (B140), made with seven-hour slow-cooked lamb. 

 

Get this: Soft shell crab taco

This fun Mexican restaurant-slash-bar offers a funky menu packed with twists in each of the dishes. Chef Marin Garro demonstrates his creativity with some tacos you won’t find anywhere else. We especially like the soft shell crab tacos, inspired by traditional Baja fish tacos (battered fish and coleslaw), which packs the crispiness of fried soft shell crab, freshness of apple-mango coleslaw and some Asian kick from cumin. Other options include sous-vide, achiote spice-marinated chicken topped with chorizo sauce and classic braised pork with Asian-inspired scallion, ginger and mirin sauce. 

 

Get this: Fish taco

One of our favorite home-cooked Mexican restaurants has been given an update. Not far from the original location, Tacos & Salsa has moved to a bigger, bolder and more visible spot on the same soi, decorated with hand-painted works by one of the owners. In addition to old favorites like guacamole (B150) and tortilla soup (B200), you’ll find a new menu including the Yucatan specialty pork pibil huaraches (slow-roasted pork with achiote, orange and other Mexican spices, sitting atop a refried-beans-stuffed tortilla, B270) and taco dorados (deep-fried tortilla filled with pork carnitas and topped with cabbage, tomato salsa, cheese, sour cream and guacamole, B240). Try their beer-battered fish tacos, topped with tomato salsa, thinly sliced cabbages and garlic mayonnaise dressing.