Tortillas are a versatile staple that can elevate any meal. Whether you’re looking to use up leftover steak or fried chicken, or simply craving a high-protein, crunchy snack, there’s no better way to enjoy these flatbreads than by wrapping them around your favourite fillings.
For a creative twist on a classic story, try slicing your protein of choice, adding sauce and salad, and serving it all in a warm tortilla. This method is perfect for transforming leftovers into something exciting and satisfying. If you’re in the mood for something a bit more indulgent, consider crisping up some tortillas in the oven before loading them with hummus and tuna for a quick and tasty snack.
Parents often struggle to get their children to eat vegetables, but wrapping beans and greens in tortillas can be an effective solution. Kids won’t even notice they’re eating healthy, making this a great way to sneak in some nutrition without the fuss.
Tortillas have a long and rich history, particularly in Mexican cuisine. Their origins trace back to indigenous Mesoamerican groups in southern Mexico over 10,000 years ago. When paired with authentic Mexican dishes, they truly shine. El Taco Guru & Son is a prime example of how tortillas can bring out the best in traditional Mexican food.
The restaurant offers a range of classic Mexican dishes, with tacos taking centre stage. One standout is carne asada, which features thick slices of fatty picanha beef seared and seasoned with citrus and garlic. Another highlight is quesabirria, where tender braised beef is stuffed with pecorino and cheddar cheese, grilled until crispy, and served with a rich braising liquid for dipping.
For those who prefer a lighter option, the veggie fajitas offer a Tex-Mex twist on a classic dish. These are perfect for families looking for a fun and flavorful meal that’s easy to prepare.
Eduardo Ortega, the founder of El Taco Guru, started the pop-up eight years ago by catering to private events. In late 2023, he began regularly appearing at Mane Liquor Osborne Park, a popular venue in Perth. His son, Eduardo Ortega Junior, soon joined him, and the father-son dynamic became so integral to the business that the name was eventually updated to include the “& Son” suffix.
Junior handles much of the preparation, including chopping and grilling, while his father focuses on recipe development. The recipes are inspired by family traditions, but the execution is largely handled by Junior. This collaboration brings a unique blend of old-world techniques and modern flair to each dish.
One of the standout items is the mildly spiced house chorizo, made from fresh ingredients rather than cured meat. It pairs beautifully with a tortilla topped with grilled cheese for a satisfying bite. On Sundays, the menu features chilaquiles, a dish of crunchy corn chips soaked in chicken stock and topped with crema and meat. This is a refined take on a classic comfort food.
While the experience at El Taco Guru is generally positive, there are a few minor drawbacks. The guacamole is creamy and rich, but some guests may prefer a chunkier version. Also, although the pop-up is located in a great bar setting, alcohol isn’t available on-site.
The biggest challenge is the limited operating hours. The Ortegas only serve at Mane Liquor on Fridays from 3:30pm to 6:30pm and on Sundays from noon to 2:30pm, totaling just five and a half hours per week. Weekends can be busy, so expect some waiting time. However, the wait is well worth it given the quality of the food.
The corn tortillas used at El Taco Guru are sourced from local experts La Tortilla, while the wheat tortillas come from Mission. The kitchen is run by Amber Softley and Orland De’Freitas, who are both friendly and engaging. Guests can help themselves to a variety of condiments, including daily-made green and red salsas, a chunky salsa molcajete made from charred onions, garlic, and tomatoes, and a jar of chiles toreados—chillies steeped in soy sauce that reflect the influence of Chinese railroad workers on regional cuisine.
There are also subtle connections between Mexican and Asian culinary traditions. For instance, the rub on the non-alcoholic michelada includes umeboshi, a Japanese salted plum. Ortega Senior frequently brings the pop-up to Japan, and there’s even a dish called the Papi Special, which combines Korean Shin Ramyun noodles with birria consommé, cheese, and lime.
Will this unique fusion gain the same popularity as the ram-don from the movie Parasite? Only time will tell. For now, it’s another example of how thoughtful Mexican touches can make any dish taste incredible.
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