Level 1/11 Collins Street, Melbourne VIC
Photo Credit Jana Langhorst
‘Mamasita’ is one of the most frequent words you’ll hear on the streets of Mexico. When Matt Lane travelled to Oaxaca, he encountered a group of old men who sat outside the bottle shop, drinking mezcal and cat-calling the word, mamasita – meaning pretty lady – at women walking by. The memory stuck with him when he returned to Australia to open Melbourne’s first taqueria.
Like its namesake, Mamasita is one of Melbourne’s most attractive and ever-popular dining hotspots, the eternal ‘pretty lady’ of the CBD. Matt is the man accountable for its success: his passion for the cuisine and culture of Mexico shows through in every element of the dining experience. Enter up a narrow staircase and you’ll find a lively taqueria, buzzing with energy and designed with Mexican style in mind: wrought ironwork divides the dining areas, terrariums decorate the walls, and the kitchen boasts traditional talavera tiles.
Your first order should be the exceptional street-style corn on the Sweet Corn on the Cob with chipotle mayonnaise, queso & spice mix. Pair this with the Kingfish Ceviche with grapefruit, habanero, onion, cucumber, coriander & totopos and you’ll be calling out for more! Don’t miss the O’Connor’s Beef Short Rib with mushroom & morita sauce, roasted bone marrow & chimi churri. The tacos are also a crowd favourite: soft corn tacos laden with juicy fish, ox tongue, lamb or sweet potato - a delicious mix to take you away to the streets of Mexico.
Aside from the specialty imported ingredients, the Mamasita kitchen showcases Australian produce, especially (unsurprisingly) vast amounts of corn. Fish is sourced sustainably, the chicken is ‘raised right’, and grain-fed beef is sourced from farms in Queensland.
It makes a statement that Mamasita has a Mezcalier rather than a sommelier, and the team certainly takes its agave spirits seriously. Ask your bartender about their secret stash of rare, imported spirits to try the best of the best. They’ll also be able to whip you up a fine michelada and the best margaritas in town.
Recreate Matt Lane's signature recipe -
BARBACOA BEEF SHORT RIBS with roasted bone marrow & chimi churri
on P.84 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.