Taqueria Super Macho is a no-fuss, après-surf taco bar. Don your party hat but do not bother shaking the sand off your sandals, expect a simple, pared-down aesthetic inspired by the roadside taquerias that litter the streets of Puerto Vallarta and Cabo San Lucas. Communal tables invite you to kick back to the traditional Cumbia tunes, a fruity libation in-hand and relax with other sun-kissed comrades.
Chilean-born Billy Otis tackles Mexican food with an expert touch. He spent three years working under award-winning chef-restaurateur Rick Bayless at Frontera Grill and Michelin-starred Topolobampo, before moving to Hong Kong and opening Socialito. Billy’s expert knowledge and genuine passion informed the culinary direction of Black Sheep Restaurants’ long-anticipated Mexican restaurant, Taqueria Super Macho.