Mexico Ellerslie sits on the corner of Ladies Mile and Main Highway in Ellerslie, Auckland, and is part of Mexico's family of restaurants around New Zealand, alongside venues in Britomart, Christchurch, Hamilton, Silverdale and Wellington.
The kitchen takes its cue from the streets of Mexico, building dishes with complex layers of flavour across a menu made for sharing. Plates run from guacamole, queso fundido and birria empanadas through to quesadillas, loaded nachos, burritos and tacos of every stripe — from drenched beef birria to fried fish and crispy mushroom & cactus. The menu changes through the year to stay in tune with fresh ingredients, and there's a dedicated kids menu plus a downloadable allergens guide for those with dietary needs.
The bar is a destination in its own right: a dedicated margarita menu, tequila flights paired with sangritas, sangria, local beers and Mexico's own house-made sodas for anyone skipping the alcohol.
Lunch favourites run until 4pm, takeaway is available through Mexico To Go, and events like Taco Tuesday and Bottomless Tacos feature on the calendar. Tables can be booked online, and the Love Mexico App keeps regulars across deals and exclusive offers.
On the corner of Ladies Mile and Main Highway, Mexico Ellerslie brings the group's street-inspired take on Mexican food to one of Auckland's long-standing dining strips. It is one of several Mexico restaurants around New Zealand — others operate in Britomart, Christchurch, Hamilton, Silverdale and Wellington — and the Ellerslie kitchen runs to the same brief: bold, shareable dishes built with complex layers of flavour.
Mexico's food is described as inspired by the streets of Mexico, and the format leans hard into the table-in-the-middle style of eating. Even the menu copy jokes about it — "leaving room for dessert has never been so difficult" and "we accept no responsibility for your indecision anxiety." The menu also changes through the year to stay in tune with fresh ingredients, so it rewards repeat visits.
The sharing plates run from Dúo de salsas with corn chips and guacamole with totopos through to queso fundido — a "melted cheese" dip with charred corn, grilled chorizo and a drizzle of Apostle chilli oil — birria beef empanadas, leek & mushroom chimichangas with cactus, and fried cauliflower with chipotle and jalapeño mayo. The specialities section holds the Mexico ceviche (market fish, al pastor salsa, hibiscus & lime agua and pepita pesto), plus loaded nachos and the Mexico burrito, both with a choice of slow cooked beef or grilled chicken.
The taco list covers a lot of ground: salsa macha agave chicken with pepita pesto and crunchy pumpkin seeds, halloumi al pastor with grilled pineapple and aji verde, Mexico fried fish with lime & sumac mayo, pork belly with chicharrón, crispy mushroom & cactus, and the drenched beef birria — queso, pico de gallo and birria broth with crispy papas. The one the kitchen flags hardest is the Mexico fried chicken, labelled "not to be missed" and dressed with chipotle mayo, jalapeño mayo and chilli powder.
Around the tacos sit quesadillas in three fillings — slow cooked beef, macha agave chicken and guajillo mushroom & halloumi — plus sides like the Aztec salad and cheesy patatas bravas. Dessert is a two-horse race between cinnamon spiced churros with dulce de leche and candied almond crumb, and brownie empanadas served warm with ice cream. Younger diners get a menu of their own, from mini tacos and quesadillas to juices, house-made sodas and churros with vanilla ice cream.
The bar has its own pull. There is a dedicated margarita menu, and tequila flights come in three tiers — an original el Jimador tasting, a smoky mezcal experience with Gracias a Dios, and an exquisite Herradura line-up — each paired with signature sangritas. Sangria is poured virgin, tinto or blanco, and the beer fridge runs from Corona and Modelo to Emerson's Pilsner, Panhead Supercharger APA and rotating craft pours, with low- and zero-alcohol options alongside.
Designated drivers are looked after with Mexico's own house-made sodas — bespoke zero-alcohol recipes including White Cola, Tropical Guava, Pineapple Watermelon, Mojito, and sugar-free Pink Lemonade and Ginger Beer + Lime — plus a sweet and spicy horchata rice drink.
Lunch is its own occasion here. Lunch favourites run until 4pm and include the "Feed Me" board — Mexico fried chicken, guacamole, empanadas or chimichangas and a choice of tacos or a quesadilla, with a 0% soda or soft drink, upgradeable to a margarita. There is also a set menu for tables of two or more, and a taco-plus-margarita lunch pairing for anyone who wants the short version of the Mexico experience.
Can't make it in? Mexico To Go handles online takeaway orders. The group also runs event nights — Taco Tuesday and Bottomless Tacos have their own pages on the site, so it pays to check What's On before you book. Functions are catered for too, with enquiries handled through the functions page.
Practicalities are straightforward: tables can be reserved online, gift cards are sold through the website, and the Love Mexico App collects deals, exclusive offers and news for regulars. Whether it's a long lunch that turns into churros, a family table spanning the kids menu and the birria, or a night that ends in tequila flights, Mexico Ellerslie has the playbook — and the portions — to cover it.