Today we find ourselves in Mexico, which is absolutely a place we’re happy to be (if only metaphorically), because in Mexico, there are tacos and there are margaritas. You know where else there are tacos and margaritas? The Collective in Palm Beach.
More specifically, the recently launched TaLA, a fresh new LA-inspired taco bar that is an absolute delight for the tastebuds.
TaLA opened on Tuesday 8th September (unsure how it’s September but here we are) and it’s perfectly at home amongst Luckie’s American Diner, Mazi’s Greek Kitchen, Umami’s Asian Fusion and The Italian Job’s pizzeria.
It’s a revamp of the previous Mexican venue at The Collective, with a whole new vibe and menu inspired by the Southern Californian-style of Mexi-eats.
LA taco bars have a history of ensuring the use of quality ingredients, brought to life with authentic Mexican recipes and experimental modern twists.
For example TaLA is serving up 16 (!) impressive taco creations, all of which are completely gluten-free.
With flavours like Dukka Lamb Rib with hummus, pomegranate and rocket and Pork Belly with pineapple curry and toasted coconut, you’re absolutely going to find something you love.
Veggie lovers are also well taken care of with options like Southern Fried Shimeji Mushroom with wasabi ranch and radish and Vegan Harissa Eggplant with parsley pesto and rocket.
How good do all of those sounds friends.
In keeping with The Collective’s share-plate vibe, there are of course, many incredible dishes to share too.
Popcorn Halloumi for one. It’s tempura battered haloumi with a red pepper sauce, Street Paella with chilli lime marinated squid, chorizo, sweetcorn, pickled onion petals, spiced mexi rice and grilled lime.
Umm, both of those please.
Of course there are many margaritas to order from the bar and if you ask us, that’ pretty much the best time you can have.
See you there every day of the week forever.
LOCATION: The Collective Palm Beach, 1128 Gold Coast Hwy, Palm Beach
HOURS: Monday from 5pm until late, Tuesday to Sunday 12pm until late
Words and photos by Kirra Smith