Our Story
From pandemic necessity to Michelin recognition
From pandemic necessity to Michelin recognition
In June 2020, at the height of the pandemic, Chef Patrick Curitana found himself needing to pay the bills. Inspired by a viral birria video from Teddy's Red Tacos, he launched Los Tacos MNL as a delivery-only taco and birria concept from his home kitchen.
What started as a survival move quickly became a calling. Word spread among food lovers and fellow chefs across Metro Manila, and Los Tacos MNL grew into a cult favorite long before it had a permanent address.
What truly sets Los Tacos MNL apart is the tortilla. While most taquerias rely on masa harina (pre-processed corn flour), Chef Patrick imports three varieties of Mexican corn kernels -- blue, white, and red -- that are nixtamalized and ground on-site daily.
This labor-intensive process creates tortillas with a depth of flavor and texture that simply cannot be replicated with shortcuts. Each taco is pressed to order on the open kitchen counter, right in front of diners.
After a successful extended pop-up at Magallanes Bistro Cafe in Makati, Los Tacos MNL found its permanent home at the Upper Ground Level of One Uptown Residences in BGC.
The 40-seat space features an open kitchen with counter seating that lets you watch every taco being pressed and plated. Warm terracotta tones, concrete surfaces, dried corn husks hanging from the ceiling, and an intimate wine display create an atmosphere that feels both refined and welcoming.
Los Tacos MNL begins as a delivery-only taco and birria concept during the pandemic, born from Chef Patrick's kitchen.
An extended pop-up residency at Magallanes Bistro Cafe in Makati brings the brand its first physical dining space.
Los Tacos MNL opens its permanent 40-seat restaurant at One Uptown Residences in BGC, Taguig.
Awarded a Michelin Bib Gourmand in the 2026 MICHELIN Guide Philippines for good quality, good value cooking.
Chef Patrick Curitana is the heart and soul of Los Tacos MNL. His "no rules" philosophy means drawing from Mexican tradition while fearlessly incorporating local Filipino ingredients and personal creativity.
Known for his warm hospitality, Chef Patrick regularly steps out of the kitchen to chat with diners, explaining the story behind each dish and the provenance of his ingredients. His dedication to making everything from scratch -- from the tortillas to the moles to the salsas -- has earned the respect of Manila's food community and Michelin inspectors alike.
Experience real masa and fearless Mexican flavors at our BGC kitchen.