Three Mexican friends have opened Radio Taco on Abercrombie Street, and the tiny 12-seat corner shop has been selling out daily since launch.
Chef Aldo Lara, Pablo Galindo from Milpa Collective, and Héctor Valles Ola Lola Catering & Events are bringing authentic Jalisco street taqueria vibes to Chippendale.
The menu focuses exclusively on birria, slow-cooked beef that melts in your mouth and comes with the signature rich consommé for dipping. Whether you order it as tacos, quesatacos, or even birria ramen, that tender, flavour-packed beef paired with the aromatic broth delivers the real deal.
Lara keeps it simple: “We cook it slow, use the best Australian beef, and stay true to the recipes we grew up with. Authentic flavours, no shortcuts.” The daily queues forming outside this takeaway-focused spot prove Sydney’s appetite for genuine Mexican street food. Trust us, this is birria done right.
Quick Bites
- What to Eat: Birria tacos, quesatacos, birria ramen, loaded nachos, and birria fries – all featuring slow-cooked beef with signature consommé for dipping
- What to Drink: Daily-made aguas frescas and the rich birria consommé broth
- When to Go: Daily, but arrive early as they sell out every day since opening
- Where: Abercrombie Street, Chippendale (12-seat corner shop)
- Vibe Check: Authentic Jalisco street taqueria atmosphere, takeaway-focused with daily queues of eager birria lovers
