Top Tacos at Bacalar in 020
Do you know where you need to go? Taqueria Bacalar in Amsterdam Noord! Even I, with a healthy resistance to shared dining, absolutely love it here. Because I’m also fairly seasoned, I usually confess straight after the words ‘Are you familiar with our concept?’ that I’m going to order everything delicious for myself. But believe me, good luck finding anyone who can actually hand these scrumptious little plates over to their fellow diners. This food is fantastic…
Stark contrast
Joachim de Buck, founder and former chef of taqueria Coba, opened Bacalar last autumn, named after a Mexican coastal town so breathtakingly beautiful that after Googling it (so, ‘Bacalar’ without ‘Amsterdam’), you look around in some bewilderment when you reach the dark, demolished street full of garages and construction sites where Bacalar is located. But hey, I live in Amsterdam Noord, so nothing surprises me anymore – I’m mentioning it for the unsuspecting people who will hopefully follow in large numbers.
Spreading the love
After Coba, De Buck felt it was time to spread his Mexican wings further, which means Amsterdam Noord is now blessed with not one, but two top taco spots. Crazy good times… ‘This place is more spacious, laidback, where you can hang out for a long time with a mezcal or another drink and have tacos on the side,’ says De Buck.
Salud
Let’s start with a drink. The cocktail menu is concise and original, with a starring role for mezcal. Just look at those caballeros shining on those labels!
There are also surprising ciders on the menu and good, crisp wines by the glass. Mexican beers, of course, and because we’re not the dullest bunch, we try something from every category. Since the others then have to hold an extensive discussion about what they’re all going to order together (while I quickly settle on three dishes because I’m not going to share anyway), I have plenty of time to look around while sipping my sidra espumosa.
What’s it like inside?
The interior is warm and slightly rough at the same time. Soft blankets on unfinished-wood benches, large plants and a view of a substantial kitchen where three chefs work nonstop on beautiful tacos and other dishes. A spacious, colorfully decorated bar, with so many interesting bottles that you automatically get thirsty.
And then
A whole lot of plates arrive! And they are truly incredibly good. Beef cheek tacos (so tender!) with avocado and tomatillo, chorizo-cheese Padrón peppers, pork neck with pineapple; a veritable parade lands on our table.
Highlights
Everything is top-notch, but ooooohhhh those tacos de birria [sigh], with goat meat and consommé; I actually ordered them twice (and therefore ate six). The vegetarian in the group turns into a little heap of bliss at the tostada ceviche de coliflor (cauliflower) and the pumpkin-pineapple tacos, and makes an exception for the incredible lobster taco ‘really just this once because it’s unbelievably delicious’.
Conclusion
Go. There. Now.
It’s different, it’s a bit of a journey, it’s completely non-standard and in a still relatively undiscovered location (though you can also enjoy a drink at other hip neighbors), but above all: the food is so damn good. See you there!
Image: Bacalar
Bacalar, Chrysantenstraat 4, Amsterdam Noord
Also read:
- Coba taqueria in Noord
- This is how you stock your Mexican pantry
- From taco to enchilada, what are the differences?
