Taqueria Super Macho is an unfussy, 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, essentially sheds converted into whimsical little eateries. 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. He came across the opportunity to join Black Sheep Restaurants and since then has worked through notable venues such as the Buenos Aires Polo Club and Carbone. Billy’s expert knowledge and genuine passion informed the culinary direction of Black Sheep Restaurants’ long-anticipated Mexican restaurant, Taqueria Super Macho.