From the moment you step into Roses Dining Room, it is clear that experience, atmosphere and connection sit at the heart of Karl and Ophelia Bayly’s dining philosophy. The duo have amassed a following on Instagram as Cooked Plates, for the innovative, flavourful food they create for private functions or pop-up dinners, designed to shine a light not only on seasonal ingredients but also, on the important way that food can bring us together and keep us connected. Roses is the pair’s first permanent site — a reflection of their delicious concept in bricks-and-mortar — and it is set to put them firmly on the culinary map.
Driving this recent evolution is, as Ophelia explains, a desire to do things differently. At Roses, they want to offer the kind of experience you might expect to find more from a long dinner party with friends as opposed to a traditional restaurant. “We’re fed by a belief that a good meal is only as good as the wine drunk with it and the people it’s eaten with,” she tells me.
From this simple idea, Roses emerged. Tucked down the eastern end of K’Road, surrounded by some very good company, Roses is the kind of unassuming spot one might easily walk past and not think anything of it. Formerly a tattoo studio and before that, an independent art gallery, the space itself is no more than three metres wide — but standing inside, you can immediately feel the energy of what it has held before, an ode to this area’s eclectic history. “It’s the kind of space that has had nine lives,” Ophelia tells us, and we can’t help but hope that this most recent evolution is its last for a while.
When Roses officially opens later this month, it will be predominantly as a dining room designed to host both chefs- and bakers-in-residence, where Auckland gourmands can expect a deliciously curated roster of talent like Krista On Hing (formerly of Gemmayze Street, and founder of Bonanza — you can discover more here), Ben Wallace (also ex-Gemmayze Street, now in the kitchens at the unspeakably popular Ooh-Fa), and Ashleigh Barrowman from Roses’ neighbouring Everyday Wine, joined by Karl himself in the kitchen for a collaborative affair. And while the dining room is an exceedingly intimate space — with a capacity for 26 guests, max it is also versatile. As much a space to showcase culinary talent and host ticketed events, Roses can also be hired for private, catered events (with or without the Bayly’s prowess in the kitchen) and specific pop-ups. It is also the perfect site for Cooked Plates to continue in their culinary endeavours. “It’s like a dinner party at a friend’s — but you don’t have to clean up,” Karl mentions, before running out the door to a guest shift at Candela down the road.
Ultimately Roses gives small-but-mighty, hidden-gem, European vibes. To dine here is to feel like you are a part of something truly special, which really, you are. The food is perfect. The interior is subtle, soothing and easily changeable. And the chairs are mismatched because, as Ophelia reflects, “I’ve never been to a good dinner party where the chairs are all the same.”
The apparent distinction with this new opening is that, despite its obviously delicious offering, Roses is adamantly not a restaurant. It won’t be open every day, and its offering is almost the antithesis of our current dining culture. “The fundamental difference is that we didn’t want to be a restaurant,” Ophelia tells me. “We love it, but we didn’t want to die for it.” Instead, it’s an experience that’s not always about the Baylys or their vision. In fact, there is no menu. Should guests seek the duo’s talents for a private affair, Karl will devise a menu of the moment, all stemming from seasonal, local inspiration.
In many ways, it feels like a revolutionary, bold concept, but perhaps it is merely symptomatic of how the last few years have changed the pace of dining. We all still want to go out for delicious food, but we crave intimacy, connection, and a little bit of friendly, candlelight romance, even if we are sharing the table with a stranger. And at this address, we’ve found it.
Given that there is nothing in Auckland quite like Roses, we’re surprised no one had pioneered the concept here sooner. As Ophelia tells me, “we just wanted to come up with something that makes sense.” It certainly makes sense to us, and once you have your first experience here, we’re sure it will make sense to you too.
When done right, dressing in neon hues adds playfulness and vibrancy to an outfit and imbues feelings of happiness — the weekend is right around the corner, after all. Whether you prefer a head-to-toe highlighter look (think blazing dresses and sanguine suiting) or vivid pops of colour through intentional accessorising, here’s how to flawlessly execute the dopamine dressing trend in luminous green, fuchsia pink and daring orange.
From Left: Versace Spring 23, Prada Fall 22, Valentino Fall22, Victoria Beckham Resort 23.
From left: Alexander McQueen Fall 22, Louis Vuitton Resort 23, Victoria Beckham Resort 23, Christian Dior Cruise 23.
From left: LouLou Studio Emsalo sweater from Workshop, Loewe Hammock Bag from Faradays, Silk and wool skirt from Prada, Embellished bodysuit from Burberry.
Having amassed a dedicated following for their stable of craft beers, Brothers Beer and Juke Joint BBQ has taken over the famed Piha Surf Lifesaving Club, offering us the perfect reason for a jaunt to the western beaches this weekend. And with the season shaping up to be simply stunning, come summertime, we can’t think of many other places we would rather be.
Set on the top floor of the building (a lifesaving club so iconic that TV shows have been written about it), the space is precisely what we’ve come to expect from this brand, something that feels warm and inviting but always with a tantalising twist that keeps us coming back for more. Boasting a retro-inspired fit-out that reflects Piha’s history, the interiors see 70s-style sofas mix with the club’s memorabilia, while roof-suspended boats serve as a reminder of the beautiful, beach-front surrounds.
But as sentimental as the space is, what really excites us is the offering from the kitchen and bar, which certainly lives up to its spectacular setting. Eight signature craft beer taps sit alongside a curation of local wines and classic cocktails, heroing Brother’s Beer’s lauded offering. In the kitchen, Juke Joint emulates its indulgent, meat-centric fare from its outpost across the City, which sees traditional low and slow barbecue take centre stage. Yet it is the addition of two Piha-only offerings we’re most excited to try; Brothers Beer-battered fish and chips — because what else would one want by the beach? — and a hearty Wagyu beef and cheeseburger on a brioche bun, the epitome of post-surf sustenance.
After all, surfing is the most likely reason for one to find themselves at Piha. And with this delicious new drop-in located right in the middle of South Beach, with views across the black sand and out over the wild West Coast seas, it is the most idyllic vantage point to check out the waves as much as to watch the sun go down over the sea. A laid-backsummer destination, in the best kind of way.
Current opening hours: Friday, 4pm until 10pm. Saturday — Sunday, 12pm until 10pm. (Over the later summer season, Brothers Beer Piha will open seven days).
A crucial initiative started by the charitable organisation I Am Hope, founded by Mike King, Gumboot Friday (4 November 2022) is an annual fundraising drive supporting a free counselling service for children and young adults — a service that is so desperately needed in this country. Read our thought-provoking q&a with Mike King below, and support Gumboot Friday here.Or simply text ‘BOOTS’ to 469 to donate $3 immediately (less than the cost of your morning coffee), with 100% of the money raised today going directly to the cause.
You’d be hard-pressed to find a New Zealander who is fighting as tirelessly for our collective happiness as Mike King. The former comedian, once so prolific he was on three separate shows across multiple channels in the same night, is now a passionate advocate and educator for suicide prevention and mental health. Though he was awarded a New Zealand Order of Merit medal in 2019, he returned it in 2021 as he didn’t feel that enough progress had been made in the mental health sector. Travelling the country, he speaks candidly to young people about his own battles with depression and addiction, breaking the stigma around these topics and helping them feel less alone.
He founded The Key To Life charitable trust in 2012, which encompasses youth and community-focused support group I Am Hope, fundraising appeal Gumboot Friday and multimedia platform The Nutters Club. With Gumboot Friday aiming to raise $5 million to give free counselling to young people, it needs support now more than ever.
Here, King shares an insight into his story, from his journey through comedy to mental health advocacy, to discovering the power of vulnerability.
I grew up in Whenuapai Village. I’d describe myself as a hoha, kid always getting up to mischief. On the outside, I was loud, brash and full of confidence but on the inside, I never felt like I was good enough. Other kids were always better than me. Faster, stronger, academically more gifted, so I was always trying to prove myself, particularly to my dad. I always wanted my dad to look at me like I was a future All Black, pat me on the head in front of his mates and go “yeah, this is my boy”. Sadly my dad was old school — they didn’t pat kids on the head, they booted them in the butt and I got lots of those!
Growing up, we were taught nothing about mental health. It was true-blue, take a concrete pill and harden up! Ironically, my mum was a psychiatric nurse at Oakley Hospital and even she didn’t talk about it.
I’ll never forget my first time on stage. In 1994, I broke my leg and while I was recovering I decided to go and watch some stand-up comedy. Stand-up was in its infancy back then and was more character-based comedy than stand-up. I watched for a couple of weeks until I finally thought “I’m funnier than these guys”, went home and started practising. One week later, I rocked up and asked the guy on the door if I could go on. He said “come back in six weeks when we’ll be holding a rookies night”. “I’m funnier than all your comedians,” I told him. “Here’s $400, put me on and if no one laughs or anyone walks out, I’ll buy the whole bar drinks and you’ll never see me again”. He let me go on.
I smashed it. Unbeknownst to me and the audience, English comedian and writer Ben Elton was watching and he came backstage after. He said to me, “if that’s your first time on stage, you’re going to be famous”. I have never felt so high in all my life. My car got stolen that night and I didn’t care. I think I floated home.
Mike King visits Whanganui Intermediate School.
My first TV appearance was a programme called That Comedy Show in 1994. It was terrible. You stand around all day waiting, then shoot the same thing over and over again until, months later, you get to see the very anticlimactic result. The only memory I have of that appearance was all the food I had stuck in my teeth while I was delivering my lines. It taught me the first rule of comedy: always check your teeth before going on camera.
Comedy, like music, is an ever-evolving beast. Tastes change, people change and I’ve changed. Back when I started, political correctness was just coming in and there was a strong fear of change from the macho New Zealand male. That’s who became my audience. I thought the world had gone soft and you should be able to smack kids and make fun of other people’s lifestyles. Over time, I realised I was being a dick and needed to change. Unfortunately, my audience couldn’t accept the change so I moved on.
My comedy experience has been helpful in the mental health and suicide prevention arena. They can be very dark topics, so I use that aspect of my personality to navigate the audience through the ups and downs and break the tension. Comedy also adds stickiness to the message and people are more likely to remember a serious but important message if it is funny rather than tragic.
Billy T. James is, was and will always be the King of New Zealand comedy. Before I became a comedian, I was a chef, and in 1977 I was working in a cabaret in Auckland where Billy T. was our headline act. He would do two shows a night before heading into town for a final show at another club. The man was amazing. On stage, he was a charismatic, lovable rogue who made everybody laugh and feel good without uttering a profanity. That takes skill. Offstage, I would cook him dinner and listen to him and the band tell funny stories about touring the world. These stories became the foundations of his TV shows many years later.
Although I’d never go back to comedy, I do miss touring with other comedians. Andrew Clay (the most underrated comedian in New Zealand) and I did one of the first stand-up comedy tours around the country in 1994. No one knew what stand-up really was back then, so we had to contend with some pretty diverse and strange crowds. In Hawera, they had motorised keg racing going on in the bar while Andy was on stage. Some crowds would laugh, others would boo and some would just sit and stare.
I remember one gig in Whakatane where the audience just sat there for an hour not laughing or clapping — nothing. Andy and I both thought we had died on stage until we said goodnight and the audience stood up, gave us a standing ovation and told us they’d had a great night. We were both like, “yeah, well you could have told ya face”.
Fame can be very alluring for a kid with crippling self-esteem issues — at least that’s how it felt for me. I always thought that if I got famous, all my problems would disappear. Why? Well, if you’re famous that means people like you, and if people like you, it’s natural for a kid to think that you would then love yourself. The cherry on top was, with fame comes money, and I didn’t care what anybody said about money not buying happiness — I was like, “give me the money and I’ll show you happy”.
Getting famous was a million to one shot, so when it finally happened, it was like winning the Lotto. Suddenly I was Mr. Popular with lots of ‘new’ friends, buying happiness wherever I was. Fame became a distraction for the voices of doubt. It was intoxicating and addictive — the more I got, the more I needed. Then one day, I woke up surrounded by material possessions and people who were pretending to be my friends, and my inner critic telling me I was an imposter.
When the fame bubble burst, rather than getting help, I went into denial and started self-medicating with drugs and alcohol for the next 12 years. In March 2007, rather than admit I was in a dark, dark place, I tried to end my life by overdosing on cocaine in a hotel room in Hong Kong. While I was unconscious, my then eight-year-old daughter Alex came to me [in my head] and told me to come home and get better. I woke up, and booked myself on the first flight back to New Zealand, vowing to turn my life around. That was the 1st of April 2007 and I have been clean sober and nicotine-free ever since.
Am I happy now? I don’t think I’ll ever truly be content or happy. I’m a driven perfectionist and we can never be satisfied. In saying that, I like the man I am becoming more than the man I used to be.
The moment that spurred my current trajectory in mental health advocacy happened in 2012, when I was asked by two colleges in Northland to come up and speak to the kids after eight young people took their own lives in the space of a couple of months. At the time, I was hosting a radio show called The Nutters Club where I would speak to people about their mental health journey, allowing listeners to recognise themselves in someone else’s story. Originally, I was going to go up, tell a few jokes and try and cheer the kids up but, when I got there, I knew jokes weren’t going to be appropriate. So instead, I shared my journey with mental health issues, focusing on the battles I have with my inner critic. You know — those negative conversations we all have with ourselves every day. What I didn’t realise at the time was, I was probably the first flawed adult these kids had ever met in their lives. After the talk, the kids were able to ask questions and I was blown away by how much they shared about themselves because they felt safe. That was my first lesson in the power of vulnerability, and it continues to drive me today.
The biggest problem facing kids today is an overactive inner critic. We all have one but for kids, it’s exasperating being surrounded by perfect adults who never talk about their doubts, fears and worries, yet constantly pick up their failings or minimise their mental health struggles. I mean seriously, your kids come home from school, tell you about five things that happened in their day, four of them are amazing and one’s bad. What do you focus on? Ninety-nine percent of us go straight to the bad.
We need to start sharing our vulnerability with our children. We need to talk about our doubts and fears because if we don’t, our kids will continue to believe they are the only ones who struggle and that is fertile ground for their inner critic.
I’m proud of Gumboot Friday. A platform that provides young people under 25 with free counselling. Currently, the only way kids can get free counselling is to go to a doctor, be diagnosed mentally unwell (a diagnosis that will impact their whole future) and then go on an excruciatingly long waiting list before seeing an often burnt out mental health professional. Gumboot Friday means people can book with three clicks of a button via gumbootfriday.org.nz and we pay the bill.
Over the course of my career, I’ve learnt life is full of ups and downs and things change so when a new opportunity comes along, don’t test the water with one toe — jump in with both feet.
My whole life, until now, the thing that has been missing is a sense of purpose. I need to feel needed, otherwise there is no point. I know that is wrong and it’s a character flaw — but it’s who I am and it’s who I will always be. I accept that now and I hope others can accept me for who I am.
Happiness for me is lying on a beach with my wife and kids soaking up vitamin D. I love summer and get really depressed in winter so it’s vital I get out in the sun when I can.
To anyone struggling, I would say “what do you need?” When people see somebody who is distressed, the first thing they usually say is “what’s wrong?” which implies you want them to talk about their feelings — and for a lot of people, that’s too hard. By saying things like “what happened?” or “what do you need?”, you are talking about their situation, which is easier to negotiate.
The part of my life where I felt pressure to present as more stoic than I feel is behind me. Now I’m comfortable just being me.
I feel optimistic about the next generation. Our kids are the most amazing generation of people in the history of the world. They are more empathetic, articulate, kind, understanding and compassionate than we ever were at their age and that gives me hope for the future.
Burgers are a dime a dozen in a city like ours, but there are only a few outposts we can rely on to deliver a delicious experience every single time. Which is why we’ve been very excited about this week’s opening of Shake Out‘s brand new outpost in Commercial Bay — making it easier than ever for us to get our hands on some of the best burgers in town.
Connoisseurs will undoubtedly be familiar with Shake Out’s offering. And while, for the last few years, its offering has only been able to be soured from its spot at Goodside on the North Shore, Shake Out has garnered a legion of fans all over the City for its pillowy buns, premium-quality ingredients and simple menu that gives the classic fast-food takeaway a fresh twist.
Shake Out Double Cheeseburger.
Speaking of the menu, at the new Commercial Bay outpost expect Shake Out’s signature selection of cheeseburgers, chicken burgers, and veggie patties, alongside utterly delicious thick shakes in traditional flavours like chocolate and caramel, as well as not-so-traditional toffee chocolate and jaffa.
But what we love the most is that Shake Out’s burgers aren’t colossal. They’re a manageable size to tuck into, meaning that there’s always room for some extra crispy fries — which we always recommend the option smothered in cheesy dipping sauce (if you haven’t tried this yet, you must).
Left: Shake Out’s new kiosk ordering system. Right: Four Beer Shake.
Set within the Harbour Eats precinct, Shake Out’s new spot is a very welcome addition indeed. The added convenience of self-service kiosks and being a cashless venue, it’s totally convenient for those needing something delicious with only a moment to spare. Surrounded by other moreish drop-ins for busy people on the fly… it’s a location you’ll now find us frequenting more than we would probably care to admit.
Opening hours: Sunday — Thursday, 11am to 8pm. Friday — Saturday, 11am to 9pm.
The arrival of spring indicates that warmer days are on our doorstep, and we fully intend to indulge ourselves with the latest in luxury, al fresco living.
Making a case for poolside affairs all year round, these exceptional outdoor collections are causing us to consider our gardens, terraces, pools and balconies as carefully as we do our interior spaces. And with local orders for the upcoming season being finalised soon, we thought there no better time to showcase all of the pieces we’re seeking for the summer days ahead.
Echoes outdoor dining chair by Christophe Pillet for Flexform from Studio Italia.
Spinnaker Extendable Dining Table by Gordon Guillaumier for Roda from ECC.
Giro Sofa by Vincent Van Duysen for Kettal from Studio Italia.
Akito Outdoor Sofa by Bullfrog of Germany from Sarsfield Brooke.
Tou armchairs and Paladin parasol by Konstantin Grcic for Kettal from Studio Italia.
Fenc-e Nature Armchair by Philippe Starck for Cassina from Matisse.
With the dawn of summer comes a considered re-introduction of bolder, brighter hues, beginning with our accessories of choice. Offering a subtle, tonal touch, super-sweet bags in soft pastels and faded shades make a statement in their own way. Absolutely darling for any festive affairs, and not out of place at any beach-side occasion, the colour of the moment is truly sorbet.
From left: Capucines Mini bag from Louis Vuitton, Loewe Flamenco Clutch Bag from Faradays, Aphrodite shoulder bag from Gucci.
Consider, for instance, a buttery yellow ode to the briefcase courtesy of Prada for the final remaining days spent in the office, or Loewe’s lilac-toned Flamenco clutch for those on-the-fly plans synonymous with summery nights. And of course Balenciaga’s Le Cagole, in all its perennial hues, is perhaps the most perfect example of sorbet colours imbued just right. Ultimately, however you choose to embrace the pastel bag trend, it’s a thoughtful addition that will make the coming months all the brighter.
From left: Supernova bag from Prada, Lola bucket bag from Burberry, Le Cagole mini bag from Balenciaga.
As far as flavour and spice are concerned, there is truly something for everyone when it comes to Mexican cuisine, part of the reason it is so universally beloved. Just as enjoyable whether enjoyed in an elevated setting as it is on the beach with friends, Mexican cuisine offers a vast and varied selection of delicious bites for any preference or proclivity. So, in light of this (and considering that today is officially Día de los Muertos — the Day of the Dead), here’s where to find the best Mexican food in Auckland, from casual cantinas and tasty taquerias to the City’s chicest Mezcal bar and everything in between.
De Nada Mount Eden’s neighbourhood taqueria has earned itself a stellar reputation in the short few months it has been open. The Mexican eatery and taco joint is aptly named after the common Spanish phrase for ‘you’re welcome’, and it is a place where you can truly leave your worries at the door. From the funky fit-out to the joyous drinks menu that puts a creative take on traditional Mexican cocktails, De Nada offers a convivial atmosphere that promises to set the perfect tone every time.
Left to right: Taco Medic, Frida Cocina.
Taco Medic Since the arrival of the Ponsonby Road outpost earlier this year, and the welcome addition of the Quay Street cantina this spring, our take on tacos has shifted entirely. With options as wholesome as they are delicious, the food here is always fresh, somehow without compromising on satiating flavours. Having started with a cult-favourite taco pitstop in Queenstown, Taco Medic now has its eyes firmly on the horizon for future expansions, and considering how popular its offering has already been, we’re expecting even bigger things.
Frida Cocina Mexicana & Tequila Bar Viaduct Harbour’s favourite Mexican haunt is as much about convivial vibes as it is about offering a smorgasbord of delightful flavours. So when nothing but a strong margarita will do, trot along to Frida Cocina Mexicana and Tequila Bar. The inventive drinks menu lists tequila, mezcal and a lip-smacking selection of margaritas, available in three different sizes depending on your thirst level. And if you’re feeling peckish, there’s an excellent selection of tacos and sharing plates spanning guacamole, ceviche and mole poblano pork ribs.
Ragtag Although Ragtag brands itself as distinctly unauthentic, ‘not Mexican’ tacos, it would be remiss not to mention them. This pop-up (although we have it on good authority that an utterly chic wine bar is coming soon, too) serves duck fat tacos — a take on the goose fat tacos traditionally served in Sonora, with a raft of inspired toppings. While its location is endlessly changing, if you can catch wind of where to find them next (we recommend a follow on Instagram), you’re in for an absolute treat.
Loco Bros Keeping the flavour profiles as traditional as possible, Brody Jenkins and Josh Barlow use their chef-trained cooking techniques to elevate their taco offering. Loco Bros (which can be found permanently at Street Feast in Titirangi) serves a carne asada taco comprising grilled bavette steak, avocado, onion and salsa verde; escalfada chicken with poached organic chicken, roasted tomato mole and pickled onion; and for those after a plant-based option, chilli con carne made with vegan chilli, vegan queso and fresh onion. Utterly delicious.
Left to right: Frida Cocina, De Nada.
La Fuente Offering a modern and pared-back approach to Mexican cuisine alongside one of the most expansive mezcal menus we’ve ever encountered, this Snickel Lane bar is a destination beloved by those in the know. We’re big on the guacamole, served with queso fresco, pepitas, jalapeño, nasturtium oil and wakame, and can never look past a serving of the indulgent cheese and jalapeño croquettes to share. The recent introduction of Tacoteca, the bar’s new pop-up slinging tacos from lunchtime on weekdays, is another totally tempting take that we can’t wait to sink our teeth into.
Taco Loco We’re big fans of suburban eateries that serve to bring a neighbourhood together, something that Taco Loco does exceptionally well. Serving authentically Mexican fare with a zesty twist, this Mount Albert cantina started as a food truck and has since grown (on the back of its widespread popularity) into its very own permanent space. Although Taco Loco has a full menu, the tacos are (unsurprisingly) the most-ordered item. For something different, try the Tacos Dorados, comprising four crispy rolled and deep-fried tacos with your choice of beef, chicken, or lamb — and topped with house salsa, lettuce, sour cream, feta cheese and radish. Sensational.
La Mexicana When we’re seeking fuss-free Mexican, without the frills but with the authenticity one could only find in the heart of Central America, there is one Grey Lynn outpost we always rely on. La Mexicana is guilty of going above and beyond, making their own corn tortillas from scratch (from New Zealand-grown corn, of course), and anyone who’s tried them will agree that you can taste the difference. A humble menu, but covering all bases, we can’t go past the beef birria for utter indulgence, with a side of broth for dipping and some freshly fried corn chips. And with last year’s opening of La Mexicana’s Milford outpost, their traditional offering has extended over the bridge — an addition worth celebrating.
Nanitas Tamales We have it on good authority that Nanitas Tamales can be relied on for Auckland’s most authentic tamales, offering the ultimate Mexican experience. A traditional comfort food wrapped in a corn husk, usually served across South America on Sundays (under a different name), tamales are basically stuffed corn dough, bursting with a raft of mouthwatering Mexican flavours — think tender spiced meats or their vegan fajita counterparts. Since closing its Northcote outpost, Nanitas Tamales are now pick-up only, but we happen to think that’s the perfect excuse for stocking up for the week ahead.
Left to right: Ghost Donkey, Cielito Lindo.
Ghost Donkey Commercial Bay’s mezcal and tequila bar is a lively and vibrant venue that aspires to impart Mexican hospitality to every one of its visitors and is perhaps one of the precinct’s greatest assets. On Ghost Donkey’s taco menu, don’t go past the Al Pastor, with spiced pork, pineapple salsa and chipotle mayo, or the Chipotle Jackfruit, a vegetarian alternative with papaya slaw and spiced peanuts. The Mexican Fried Chicken, with jalapeño mayo, slaw, red chilli and coriander, is also a must-try.
Mr Taco Hole-in-the-wall spot (like all good taco joints), this Federal street address might be home to the most-loved Mexican food in Auckland. Owner Manuel Moreno has brought his expertise all the way from the homeland, swiftly earning himself the moniker Mr Taco. A personal favourite is the Pastor Taco, the most popular at night in Mexico (we’re told) which comprises ultra-moist pulled pork cooked with achiote paste and a unique blend of spices. It’s then topped with a small helping of fresh pineapple, and each taco is served with onion, coriander and salsa of various spice levels.
Cielito Lindo Despite being slightly off the beaten track, the time taken to get to this low-key, Henderson haunt is absolutely worth it. Cielito Lindo is the kind of destination that only the most ardent of foodies know about, but any lover of Mexican needs to experience it at least once. Here, the corn chips are freshly fried, and the handmade sopes are utterly delicious (a hybrid of a soft taco and tostada, best when doused in salsa). And if you’ve driven all this way, it would be a mistake not to order the bistek quesadilla, where two flour tortilla wraps sandwich large chunks of steak, some fresh salsa, melted cheese and a drizzle of sour cream for good measure.
The Lucky Taco Considered the OG of the moveable taco circuit, this beloved Auckland food truck proffers flavours such as the ‘cheeseburger’ taco (asada style beef with queso, pickled red onion, red cabbage and coriander) as well as the classics. If you can’t find them, The Lucky Taco food truck is available to hire for a group, or you can order sauces, pickles and taco kits to recreate The Lucky Taco when at home.
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