Paloma Taqueria

The story

Paloma Taqueria: Award-Winning Mexican Dining in Wanaka

The kitchen and its craft

Paloma Taqueria brings authentic Mexican cooking to Wānaka through founder James Stapley’s commitment to traditional techniques. Every day begins with nixtamalizing whole corn from Napier, soaking the kernels in lime to create a fragrant dough. A machine named Tony the Taco Press turns that masa into fresh tortillas, which then carry ingredients cooked over an Argentinian parrilla wood fire. This dedication to scratch-made preparation secured a Bib Gourmand in the MICHELIN Guide 2026 and a Destination award from the Cuisine Good Food Guide.

Shared plates and signature bites

Guests often start with housemade corn chips paired with guacamole or grilled octopus dressed in ajo blanco and salsa borracha. The wood grill handles larger cuts like slow roasted Royalburn lamb neck served with mole, alongside ribeye steak finished with chimichurri. Sweet endings arrive as light churros dipped in chocolate sauce or Basque cheesecake layered with dulce de leche. Each Mexican preparation balances local sourcing with precise seasoning.

The space and evening rituals

An industrial shell softened by terracotta floors and grapefruit pink accents creates a relaxed setting near Lake Wānaka. Exposed concrete meets a curved white plaster wall that displays dozens of agave bottles. Bartenders build the namesake paloma cocktail using tequila blanco, grapefruit, and lime, while three housemade hot sauces sit ready beside every table. The courtyard catches afternoon sun, turning casual Mexican evenings into weekend celebrations.