Chihuahua Tacos gets a makeover in Milan: the taco bar becomes a contemporary Mexican Bar

A new phase of the project born in 2019 takes shape at Chihuahua Tacos, with the aim of bringing the authentic taco bar format to Italy. The historic Milanese location is now completely renovated, transforming into a contemporary Mexican Bar with a broader and more structured identity. The evolution aims to redefine the perception of Mexican dining in the city, with a high-level gastronomic offering and one of the most comprehensive selections of agave spirits in Milan.

The venue presents itself as a more mature destination. Cuisine, design, and drinking culture coexist in a coherent experience. The original vision remains central: to spread authentic taco bar culture. This is joined by a new design approach, featuring an international and metropolitan language inspired by the leading capitals of contemporary hospitality.

The founder is Alessandro Longhin, an entrepreneur with experience in the fashion and lifestyle worlds, already linked to formats such as The Botanical Club and Ultramarino. The gastronomic direction is entrusted to Samuele Lué, an Executive Chef with experience in New York and other international settings, as well as the founder of Fat Sam. Completing the team is Michele Bedin, an entrepreneur with a background spanning New York and Miami.

The offering stems from research conducted across Los Angeles, New York, Mexico City, and Paris. The result is a cuisine that starts from Mexican tradition and reinterprets it through a contemporary lens, with technical focus and rigor.

Tacos remain the heart of the menu. Alongside them are sharing plates designed for dynamic consumption, from aperitivo to dinner. The corn tortilla is handcrafted and serves as the base for combinations ranging from meat and fish to vegetables.

The preparations play on contrasts of textures and flavors. Highlights include: California with marinated rib eye and avocado, Pastor with spit-roasted pork and green and roja salsas, and Surf & Turf which combines sea and land. Influences draw from both Californian cuisine and Mexican street food.

One of the distinctive elements of this new chapter is the back bar, featuring over thirty agave spirit labels. The list explores tequila, mezcal, and lesser-known expressions such as raicilla, bacanora, and sotol.

The selection aims to tell the story of the entire production ecosystem: botanical varieties, territories, processing methods, and the differences between industrial and artisanal production. Rare bottles and micro-batches sit alongside better-known labels.

The offering includes guided tastings with a narrative approach. Mixology is also central, featuring a vertical dedicated to the Margarita, as well as Paloma, Batanga, and highballs. Natural wines, craft beers, and fermented soft drinks complete the selection.

The renovation also involves the space itself. The interior design evokes an urban and cinematic Mexico. The project is inspired by the nocturnal atmospheres of Mexico City, with contemporary visual references.

Materials and surfaces alternate between brushed steel, warm resins, and solid wood. The walls recall the architecture of Luis Barragán, reinterpreted in a modern key. Light plays a central role, with amber neons and chromatic contrasts that transform the environment.

During the day, the space’s perception changes thanks to natural light. In the evening, the atmosphere becomes immersive, with a defined urban identity. The result is an environment that combines aesthetics and function, built to accompany the gastronomic experience.

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