Taco Mesa

The story

Taco Mesa | Authentic Mexican Cooking in Paris

The chef and the kitchen

Taco Mesa brings authentic Mexican cooking to Paris through a streamlined counter concept born during recent lockdowns. Beatriz Gonzalez trained at the Institut Paul Bocuse and in leading local bistros before launching Coretta and Neva. When those venues paused service, she pivoted to the street food that had already become a popular takeaway option. Her partnership with Matthieu Marcant and Alexis Bouyer expanded the project into a full kitchen operation.

Stone ground and rolled to order

Guests sit along the curved bar while cooks work behind glass. The Mexican kitchen processes crioulo corn through traditional nixtamalization before grinding the kernels in a volcanic stone mill. A rolling press shapes the masa flat under the eyes of the room. Le Fooding highlighted how this visible craft complements Studio GdB’s orange bar and mirrored walls.

Flavors and spirits

The menu builds around slow braised meats and grilled vegetables served on housemade wraps. Al pastor arrives with charred pork shoulder, pineapple, and achiote, while cochinita pibil delivers confit pork alongside pickled onions. Vegetarian plates feature grilled oyster mushrooms with pipián verde or sikil pak houmous blended from toasted pumpkin seeds. Agave spirits anchor the beverage program, pairing mezcal palomas and spicy micheladas with the chili heat.