LOS TACOS MNL (Review) and Manila’s Evolving Dining Scene!

Los Tacos MNL by Chef Patrick Curitana, tucked at 36th and 8th and flanked by Fabled Cafe/Kenneth Cobonpue and Key Coffee at Mitsukoshi Mall, is one of the hottest taco spots shaking up the BGC dining scene. We were celebrating our dear friend Dedet’s surprise birthday when it hit me—post-pandemic, the dining landscape has seriously evolved. What once felt like a foodie trend has now become a lifestyle norm. Gen X is earning dual citizenship in the land of “getting old,” passing the baton to Millennials—navigating mental health spirals and the weight of a city teetering at its tipping point—while Gen Z takes over the clout-chasing dining scene with full SZA energy and Kendrick Lamar bars as their background track.

That night was a string of AHA moments—and here’s the story:

Chef Patrick Curitana might come off as snobbish at first, but it’s really just a shy facade. Once you talk to him, he’s as real as it gets. A graduate of the Magsaysay Center for Hospitality and Culinary Arts, he was originally set for a cruise ship career—until the pandemic hit. That pause led him down a new path, diving deep into Mexican culture and tacos. He honed his craft during a one-year residency at Paseo Magallanes before seizing the chance to open his flagship taco spot in BGC.

Los Tacos first made waves with its Birria, but as Chef Patrick says, “When everybody zigs, I zag.” He dropped the birria fad and went all in on a bold, global take on Mexican cuisine—serving up P500 tacos with unexpected and elevated flavors.

Los Tacos MNL
No Rules Mexican Cuisine
by Chef Patrick Curitana
reserve msg only • +63 954 460-3201
uptown residences • BGC
Tue- Sun 11.00am-2.30pm • Mon – Sun 5.30pm-11pm
@lostacosmnl
Los Tacos MNL

JUST LIKE THAT…

This is our happy gang—a group of foodies bonded by great meals and a shared love for lechon. When dinner wrapped up, a few discreetly pulled out their senior citizen cards, and most at the table are just a few birthday candles away from dual citizenship themselves. We celebrate birthdays without ever really knowing the celebrant’s age, and while they say 60 is the new 40, I couldn’t help but feel a little old that night. I’ve been blogging for 20 years now, and though I’m still a decade away from my own “citizenship,” the thought lingered—do we still matter in the dining scene?

Glance around the restaurant and you’ll see Los Tacos buzzing with Gen Z diners—mostly under 25, fresh into promising careers in BGC, and clearly living in the prime of their youth. Manila is currently riding the peak of its demographic curve, with over 50% of the population under 30. Economists call this a demographic sweet spot—a time when a significant portion of the population is young, unlikely to marry anytime soon, and enjoying high disposable income.

These are our kids—coming of age in a vibrant, chaotic Manila, standing at a crossroads in our country’s history.

One taco costs 500 bucks. While we might grumble about how pricey tacos have become, the younger crowd embraces it—you’re getting quality, generous portions, and something far from your usual home fare, without the guilt of overeating.

The claim to fame of Los Tacos MNL is that they make their tacos from scratch, using a blend of Mexican corn kernels that are dehydrated onsite and turned into tacos (not masa harina like most others do).

The menu is simple and mostly made up of single servings, but main dishes like the lamb, duck, or Iberico are available for sharing.

kamias-cucumber lime 225

I remember the time in Manila when cocktails were introduced to the dining scene, regarded as overpriced sweet drink concoctions, but now they are a staple of the dining ritual, whether as an aperitif or get the conversation going.

I like my kamias cucumber lime—it is indeed an agua fresca: citrusy, refreshing, not sweet, and you can enjoy it as the ice melts.

Your drink options, from wine to cocktails and margaritas, are priced at 500 pesos per drink. It’s pricey, but the quality is great, with interesting flavor combinations that make it worth celebrating the day’s victories.

You’ll love the youthful vibe of the restaurant, with its open kitchen, high ceilings, and tasteful interiors, all serving as the backdrop to the talented chefs preparing your tacos.

ORDER THIS (NOT THAT)

appetizers

esquites 350
GRILLED SWEET CORN, HABANERO CREMA, FURIKAKE, MANCHEGO

When everyone is serving elote, they serve esquites—and people can’t stop raving about it. I was skeptical at first—corn with crème and a splash of lemon? But the combination of furikake, charred flavors, and cream turned out to be surprisingly good. Sarap nito.

pulpo al pastor 500
GRILLED PULPO, GRILLED PINEAPPLE, WHIPPED FETA

Pulpo, once introduced to restaurants by Spanish chefs, is now a staple appetizer on many menus, regardless of the cuisine. When cooked right, with the perfect chewiness for the tentacles, it makes for a great pica-pica.

tacos

shrimp tostada 350
SHRIMP, CRAB FAT CREMA, SALSA FRESA, RED RADISH PRESERVE

The menu offers two tostadas: shrimp and tuna. Opt for the tuna instead.

tuna tostada 350
TUNA, SALSA FRESA, CHIPOTLE CREMA, SALSA MACHA

We had to order seconds of this. The combination of salsas and cremas with fresh raw tuna, paired with the toasted taco crunch, was absolutely enjoyable — no sharing please.

campechano taco 550
WAGYU BEEF CHEEKS, CHORIZO MEXICANO, SALSA TATEMADA

The wagyu beef cheeks with chorizo and salsa were satisfying, offering a flavorful beef combination that’s easy to enjoy with the soft, folded taco.

lengua taco 500
GRILLED OX TONGUE, SALSA VERDE, SALSA ARBOL

The lengua taco was spicy, and everyone was raving about it—I regretted not ordering it.

mains

pato con mole 1,500
SMOKED DUCK BREAST, MOLE NEGRO, CILANTRO DUCK FAT RICE

The duck breast, cooked medium and paired with their own version of mole negro and duck fat rice, was excellent. The breast was sliced perfectly, with just the right amount of crispy skin, making it ideal for sharing.

iberico cerdo y frijoles 1,400
GRILLED IBERICO COLLAR, GRILLED LEEKS, CLAM AND BEAN SAUCE

The Iberico was flavorful, complemented by a unique combination of clam and bean sauce.

toasted rice ice cream 350
CINNAMON MILK, DULCE DE LECHE, TOASTED CEREALS

The toasted rice ice cream was good but not this Mexican dessert cake.

AND SO WHAT?

We truly enjoyed Los Tacos and will definitely be back for the esquites, tuna tostada, lengua taco, and that unbeatable taco vibe. Pro tip: head to Mitsukoshi for dessert before the mall closes. The main dinner hour tends to get packed, but after 9 PM, the restaurant calms down for a more relaxed experience.

More than the good food, it’s the friendships we celebrate—something we cherish every time our foodie gang gets together. You can feel it: Manila is bursting with tasteful possibilities and is well on its way to becoming one of Asia’s culinary capitals.

Singapore, Japan, and Australia may soon start to feel old guard, while Manila emerges as the center of the party—and global cuisine. These are exciting times for Gen Z.