Taquiza is bringing tacos, tequila and waterfront vibes to Newport
Bringing the streets of Mexico to the Newport waterfront, Taquiza is the vibrant new restaurant from acclaimed restaurateur Tuan Nguyen and the team behind Quê Dining. From birria tacos to bourbon-glazed ribs, the menu champions bold flavours, chef-led cooking and a fresh take on Mexican cuisine. Throw in margs by the marina and you’ve got all the ingredients for your next long lunch.
Tuan Nguyen has spent most of his career showcasing the nuances and depth of Vietnamese cuisine. At his Paddington restaurant Ngon, Tuan delivers a broad interpretation of authentic Vietnamese food. Meanwhile, Rừng in Fortitude Valley adopts a region-hopping approach, proving versatility is one of the key virtues of Vietnamese cooking.
For his next project, Tuan is taking on Mexican cuisine.
Earlier this month, the operator quietly opened Taquiza at Newport Marketplace, taking over the former Sì Baby space next door to Tuan’s third Vietnamese-centric concept, Quê Dining. With Quê already in place, it makes sense that Tuan wouldn’t want to double dip – but why Mexican food?
“My team drove the idea,” reveals Tuan. “Their background is South American. When the opportunity came, I said to them, ‘Hey guys, what are your thoughts here? What can we do?’”
“We could have kept it Italian, but there’s actually no other taqueria in the Peninsula. What we wanted to do was offer something really unique to the area.”
A swift refurb of the Sì Baby space has given the canal-fronting site a new lease on life, with Tuan and his team implementing an aesthetic that communicates energy. The crew knocked out half of the existing bar, shortening it to increase seating capacity while retaining the wall-hugging leather banquettes and ridged, burgundy-toned wall fixtures.
Decorative accents like green chairs, vibrant neon signage and back-lit menu boards add distinctive pops of colour to the space, but the real statement feature of the restaurant continues to be the view of the canal.
“We really wanted to showcase the view,” says Tuan. “To sit here with a spicy marg overlooking the water with some really cool, funky music… that energy, that is the streets of Mexico.”
While Tuan will be the first to tell you that he’s not as well versed in the dynamics of Mexican cuisine as he is Vietnamese food, Taquiza’s direction is spearheaded by those with a firm grasp on South American techniques and flavours.
“Between Natalia, our head chef, and Eduardo, our sous chef… these guys are so good at what they do,” Tuan gushes. “As a restaurateur, it’s about getting the right people in the right places to make these things work.”
Initially, Tuan and his team considered leaning into a taqueria-style concept for the site, but the operator has opted to give his kitchen team a broader remit, giving them the freedom to curate a menu that goes beyond tacos.
Subscribe for updates“At the start we were considering it to be [a taqueria], because we want it to be fast paced, but taqueria is probably not the right term,” Tuan explains.
“This is a Mexican restaurant that is offering simplicity, but done well. We wanted to really showcase Mexico on a plate, but also educate people that there’s a lot more to a taco than what you are probably used to.”
Taquiza’s menu kicks off with quintessential starters like guac and corn chips, elotes coated in chipotle cream, chicharron (slow-cooked crispy pork belly), chicken wings doused in smoked morita barbecue sauce, and octopus tostada with salsa bruja.
A five-strong selection of tacos forms the central pillar of the menu, with fillings including Jalisco-style beef birria, Baja-style crispy fish, marinated pork with grilled pineapple, chicken with avocado salsa and fire-roasted capsicum with confit leek.
Mains include sizzling chicken fajitas served with Mexican rice, pollo asado with house achiote salsa, pan-seared baby barramundi with Veracruzana sauce, slow-cooked beef rib with bourbon and tamarind glaze, and salsa macha prawns.
For drinks, Taquiza is well stocked with an assortment of beverages, including mainstream and craft beers (among them imported brews from Modelo and Tecate, plus Taquiza’s own tap lager) and wines.
As one would expect, Taquiza’s cocktail list leans heavy on tequila and mezcal, with concoctions including classic margaritas, palomas and guava mezcalitas, plus a couple of South American-style sips like pisco sours and caipirinhas.
While the food and drinks provide plenty of reasons to visit, Tuan sees Taquiza as more than just another Mexican restaurant – it’s designed as a place for people to come together. The ethos is even reflected in the restaurant’s name.
“A taquiza is a taco feast,” says Tuan. “We want to gather people together and let them experience this meal with good energy and vibes.”
Taquiza is now open to the public – head to The Directory for operating hours and contact details.
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