Authentic Mexican eats in a colorful setting at Tacology

I’d never been to Brickell CityCentre but found myself going there for the first time recently for a tasting at the Mexican eatery Tacology. Located on the fourth floor of the Brickell semi-open-air shopping and dining complex (it’s tough to call this place a mall) it was time to try so much more than just tacos.

Walking into this place you’re greeted by the inviting bar to the right, plenty of ample seating with both tables for large groups and those for a more intimate dining experience. Neon signs adorn the walls, my favorite read “Love For Tacos” because if you come here, it’s a virtual must.

Cocktails are served up in imaginative ways and include Mexico’s most popular liquors tequila and Mezcal. The Illumination is cleverly served up in a light bulb with a straw for sipping and nestled inside a round glass over ice garnished with mint. The bright yellow color is a combination of Mezcal, mango puree, fresh lime juice and agave nectar. The Frida (named after Mexico’s most renowned female artist) is a lovely peach color, served in a martini glass including tequila, apperol, fresh lime juice, agave nectar, yuzu juice and an egg white foam on top. Finally the La Catrina is a Mexican style rum coquito served in a decorative Mexican skull cup (think Day of the Dead).

Now for the food. Let’s just say, it was abundant. We were presented with a huge, sturdy molcajete (mortar and pestle) filled with roasted tomatillo, peppers and onions which we mashed away on to create a spicy sauce. We would use this on our tacos and honestly, any of the other items we were served.

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Molcajete with sauce contents ready for mashing into a delicious sauce.


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Trio of colorful ceviches.

Two decadent, oozing and cheesy queso fundidos were served next, a melted Mexican cheese blend, one with meaty chorizo and the other with perfectly cooked and just as meaty mushrooms. Tortilla chips made a second appearance, this time dressed up in the chilaquiles with green tomatillo sauce, Mexican cream, manchego cheese and pulled chicken. It was hard to stop eating them but more was coming.

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Making tortillas in the kitchen under the close supervision of Chef Santiago Gomez.

Having the opportunity to actually be in the kitchen with Chef Santiago Gomez, working the tortilla maker and throwing the fresh made tortillas onto the griddle was a highlight. Those were then used to make our carnitas and cochinita tacos. Our final taco was served up daintily in a shot glass. They filled the tortilla with a grilled shrimp wrapped in quinoa, agave chipotle, avocado and cilantro, wrapped up and served in a shot glass filled with a tomato base.

For dessert (as if there were room), there was a dainty guava cheesecake, small round flan with dulce de leche (three coin sized pieces) and a cold, refreshing paleta de chocolate (a Mexican Popsicle).

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Inviting patio seating with hanging lanterns and vine like greenery.

The decor is also a feast for the eyes with patio seating lit with inviting and colorful lanterns hanging from wood beams and colorful greenery covering the wood columns.

Check out their extensive menu (much more than what’s mentioned here) on their website to see their wide selection of Mexican eats which are prepared in an open kitchen for all to see. Go feast your eyes and tastebuds at Tacology.

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