In just over a year, Taquila has become one of Galway’s most exciting food stories. This authentic Mexican restaurant has done what many places take years to achieve: build a loyal following, win major national recognition, and stay fiercely true to its roots. Read on to hear all about it...
For owner Carlos Melendez, the past year has been very rewarding. “It was challenging, but very good. We’re very happy,” he shares. That happiness is backed up by accolades. Taquila was recently included in the McKenna Guide - Best in Ireland 2026 (a huge milestone for any Irish restaurant) and picked up two Irish Enterprise Awards: Best Mexican Restaurant & Cocktail Bar, Galway 2026, and Culinary Excellence Award 2026 for Authentic Cuisine. Not bad for a place that’s just blown out its first birthday candle!
Authenticity is at the core of everything Taquila does, and nowhere is that clearer than on the menu. Over the past year, it has evolved carefully, with Carlos and the team experimenting before committing anything new. The standout addition? Tacos al Pastor. “It’s the most popular taco in Mexico, it’s everyone’s favourite - we call it the king of the tacos,” Carlos says. The version at Taquila is inspired by the northern regions of Mexico, and it’s already becoming a favourite among staff and customers alike. “If you ask any Mexican what they’d want on a desert island, most would say tacos al pastor.”
Dining at Taquila feels warm, vibrant, and unpretentious. There’s pride in the food, but no stuffiness, just honest cooking done properly. That sense of care carries through to the drinks menu, which remains proudly margarita-focused. The classic margarita is treated with respect (no shortcuts, no compromised ingredients) while newer additions like the spicy watermelon margarita became instant hits. A pastor-inspired margarita with pineapple and coriander is on the way, designed specifically to pair with the new tacos and to be incredibly refreshing.
Here, culture is just as important as cuisine. With Cinco de Mayo approaching, Carlos is keen to explain its real meaning. Often mistaken for Mexican Independence Day (which is actually celebrated on September 15th), Cinco de Mayo marks the Battle of Puebla, where a poorly equipped and greatly outnumbered Mexican army defeated the French, who at that point had not been defeated for almost 50 years.
“People armed with machetes and old rifles were able to defeat the biggest army in the word,” Carlos explains. “That’s why it became a national celebration.” To honour that history, Taquila plans to spotlight dishes from Puebla, including the legendary mole poblano, a rich, complex sauce made with chillies, nuts, chocolate, and spices, dating back to the 1600s.
Perhaps the most impressive part of Taquila’s success, though, is its team, who have been with the restaurant since opening day, and Carlos is quick to credit them. “I would like to make them feel very proud of their work because it’s all them. I’m not on the floor or in the kitchen.” That pride is palpable when you visit, this is a restaurant run by people who genuinely care.
Whether it’s a midweek lunch, evening cocktails, or a long, relaxed dinner with friends, Taquila is open daily from 12pm. Book now at taquila.ie or call +353 91 450 000.
All photos by Ciarán MacChoncarriage.
