From Tacos to Taquerías

In recent years, Ireland has seen a vibrant culinary transformation. While traditional Irish fare like stews, soda bread, and boxty still hold their rightful place in the hearts of locals, a new flavour-packed contender has firmly taken root: Mexican cuisine. Once a rarity confined to a handful of Dublin restaurants, Mexican food is now flourishing across the country, from trendy urban taquerías to laid-back food trucks in the countryside.

But what's behind this surge in popularity? Why are Irish people embracing tacos, burritos, and enchiladas with such gusto? In this post, we'll dive into the cultural, economic, and social factors fuelling this food revolution and explore how Mexican cuisine has evolved and found its voice in the Irish culinary landscape.

Traditional Mexican ingredients now increasingly available in Ireland

Up until the early 2010s, the average Irish person's experience with Mexican food was limited, at best. It was often confined to Tex-Mex options—think nachos, chilli con carne, and hard-shell tacos—served in pubs or found on supermarket shelves in the form of pre-packaged kits. Authentic Mexican ingredients were hard to come by, and few truly understood the depth and variety of Mexico's regional cuisines.

However, with Ireland becoming increasingly multicultural and globally connected, exposure to international cuisines expanded dramatically. As more people travelled, worked abroad, or accessed global content via social media, curiosity grew about the foods of other cultures. Mexican food—with its bold flavours, colourful presentations, and deep-rooted traditions—captured attention.

The burrito became an Irish lunchtime staple in the 2010s

One of the biggest catalysts for the popularity of Mexican cuisine in Ireland was the burrito. Around 2010, a wave of casual Mexican-inspired eateries began popping up in Dublin. Chains like Boojum (founded in Belfast in 2007, but expanding rapidly in the Republic) and Tolteca introduced the concept of the fast-casual burrito bar to the Irish public. Suddenly, lunchtime involved queuing for generously stuffed wraps filled with slow-cooked meats, rice, beans, guacamole, and a variety of salsas.

These eateries appealed to a younger demographic: students, professionals, and health-conscious eaters who wanted fresh, filling food that could be customised to taste. Burritos became a cultural phenomenon, akin to what sushi once was—a trendy, 'different' option that slowly transitioned into a mainstream favourite.

The convenience and affordability of the burrito also helped. In a fast-paced urban lifestyle, it ticked all the right boxes: portable, flavourful, filling, and nutritious. Soon, burrito bars were appearing in Cork, Galway, Limerick, and beyond.

While the burrito craze introduced Mexican-inspired flavours to the Irish palate, a hunger for authenticity soon followed. As Irish foodies became more knowledgeable, many began to distinguish between Tex-Mex (a hybrid cuisine developed in the U.S.) and traditional Mexican food, which boasts centuries of indigenous, Spanish, and regional influences.

In response, a new wave of restaurants and chefs began championing authentic Mexican dishes and cooking techniques. Places like El Grito in Temple Bar and 777 on George's Street in Dublin offered dishes like tacos al pastor, tlayudas, and mole poblano, using imported Mexican chillies and spices. These spots often featured vibrant décor, Latin music, and drinks like mezcal and horchata—bringing a slice of Mexico to Irish cities.

This shift towards authenticity wasn't just about flavour. It represented a broader movement in Ireland's food culture: a growing appreciation for heritage, provenance, and culinary storytelling. Diners wanted to know where their food came from, who made it, and why it mattered.

Another key driver in the rise of Mexican food has been the explosion of street food culture. Over the last decade, food trucks and pop-up kitchens have become a vital part of Ireland's food scene, appearing at festivals, markets, and city streets. Mexican food, with its emphasis on street eats like tacos, tamales, and elote, fit perfectly into this casual, fun format.

Taco trucks like La Cocina Cuevas and Órale began appearing at events and farmers' markets, offering freshly made tortillas and an ever-changing menu of fillings. Their success reflected not just a love for Mexican flavours but a wider enthusiasm for food experiences that are informal, interactive, and community-oriented.

Fusion also played a role. Some Irish chefs began putting creative spins on Mexican classics—like beer-battered fish tacos made with locally caught haddock, or burritos filled with Irish brisket. These hybrid creations respected Mexican techniques while showcasing Irish produce, creating something uniquely local yet globally inspired.

Mexican food's visual appeal makes it a social media favorite

Mexican food is inherently visual: vibrant colours, creative plating, and an inviting messiness that feels both rustic and celebratory. As a result, it has become a favourite on platforms like Instagram and TikTok. Whether it's a perfectly grilled elote dripping in chilli mayo or a taco piled high with pickled onions and salsa verde, Mexican dishes are highly photogenic.

Irish food bloggers, influencers, and content creators have played a significant role in boosting awareness of Mexican food. Viral videos of people making birria tacos at home or trying their first ever tamarind candy have sparked curiosity and conversation.

In a country where food is increasingly seen as a social experience, sharing a platter of tacos or sipping on frozen margaritas with friends has become a popular weekend activity.

The Latin American community enriches Ireland's food scene

The cultural shift hasn't been driven solely by curiosity or trends. Ireland's growing Latin American and Mexican population has been instrumental in enriching and diversifying the food scene. As of the last census, the number of people from Latin America living in Ireland has steadily increased, bringing with them not just culinary traditions but a passion for preserving and sharing them.

Many of the most beloved Mexican food spots in Ireland today are family-run or founded by Mexican expats who wanted to bring a taste of home to their new community. This authenticity shines through in the attention to detail: from house-made salsas to the correct use of masa harina for tortillas.

Furthermore, Irish supermarkets and specialty shops have started stocking ingredients like chipotle peppers, ancho chillies, tomatillos, and even fresh masa, making it easier for home cooks to explore Mexican cuisine beyond the Old El Paso kits of the past.

Mexican cuisine offers many healthy and flexible dietary options

One of the more unexpected reasons Mexican food has found such a strong foothold in Ireland is its compatibility with modern dietary preferences. Mexican cuisine is incredibly versatile and naturally caters to a variety of diets. It's easy to make vegetarian or vegan tacos, and gluten-free diners can enjoy corn tortillas without worry.

With more people in Ireland embracing healthy eating, the use of whole foods—like beans, avocado, lean meats, and fresh vegetables—makes Mexican food an attractive option. Many taquerías and burrito bars offer calorie counts, low-carb options, or bowls in place of tortillas, accommodating the health-conscious without sacrificing flavour.

Mexican cuisine has influenced many product innovations in Irish markets

Mexican cuisine has not only shaped the culinary landscape of Ireland but has also inspired a wide range of products and innovations. From artisanal hot sauces and ready-made burrito bowls to unique food items like Mexican-inspired chocolates and beverages, the influence of Mexican food can be seen in various aspects of Irish commerce and culture.

This cross-pollination has not only enriched the local food scene but has also opened up new opportunities for Irish businesses to tap into the global market. As more people become aware of the health benefits and cultural significance of Mexican cuisine, Irish companies are increasingly looking to incorporate Mexican-inspired products into their offerings.

Mexican culinary traditions enrich Ireland's food education scene

Cooking classes, online tutorials, and culinary schools in Ireland have begun offering lessons in Mexican cooking, encouraging people to move beyond tacos and explore dishes like pozole, chiles en nogada, or ceviche. Mexican food festivals have also taken off, drawing crowds eager to taste new things and learn about the culture behind the cuisine.

Restaurants often use their menus and events to educate diners—explaining the origins of dishes, describing how certain ingredients are sourced, or showcasing regional Mexican styles like Oaxacan or Yucatecan cooking.

This educational component has helped demystify Mexican food and position it as both approachable and rich in tradition—an ideal combination for a curious, food-loving population.

Sourcing authentic ingredients remains a challenge

Despite its rise in popularity, Mexican food in Ireland still faces challenges. One is the difficulty in sourcing authentic ingredients. While the situation has improved, some key items are still hard to find or expensive to import, which can limit menu creativity.

There's also the risk of oversimplification or "watering down" of the cuisine. As with many global foods, mainstream popularity can sometimes lead to a loss of authenticity or cultural context. The challenge for Irish chefs and restaurateurs is to balance accessibility with respect for the traditions and stories behind the dishes.

However, the overall trajectory is positive. The more people learn, taste, and engage with Mexican cuisine, the more appreciation grows—not just for the food, but for the culture that created it.

A cultural fusion that continues to enrich Ireland's culinary landscape

Ireland's embrace of Mexican food is more than a trend—it's a culinary love affair that shows no signs of slowing down. What began as a curiosity has become a thriving part of the food landscape, one burrito, taco, and tamale at a time.

This movement speaks to the broader evolution of Irish food culture: open-minded, globally inspired, and rooted in community. It reflects how Ireland is no longer just a consumer of global trends but a place where international cuisines can thrive, adapt, and flourish in uniquely Irish ways.

Whether you're grabbing a quick burrito in Cork, trying mole for the first time in Dublin, or sipping a mezcal cocktail in Galway, one thing is clear: Mexican food has found a home in Ireland—and we're all better fed for it.