Our story
A little piece of Mexico, on Prince Street
Tekila does not simply serve food. Each dish reflects the roots of Mexico, shaped by contemporary technique, and each meal is meant to be an evening, not a transaction.
The flavours reach for memory: charro beans the way they are made at home, tinga braised in tomato and chipotle, masa pressed by hand for tlacoyitos, tetelitas and huaraches. The room around the food matters just as much, so the lights stay low and the music plays.
The kitchen
Cooked with intention
The menu is built on quality and tradition, with ingredients from local farmers and suppliers where the season allows. Guacamole, refried beans, salsas and chips are made in-house, because the difference shows up on the plate.
Service follows the same idea. The goal is a room that feels considered from the moment you sit down to the moment you leave.
The culture
Art on the walls, roots in the kitchen
The room carries Mexican artistry throughout: the ofrenda by the door, the gold skull in the logo, the serapes under the plates. It is there because the food comes from the same place, not as decoration for its own sake.
Dining here is meant to engage every sense at once: what you taste, what you hear, what the room feels like around you.
