Barrio Comida began as a pop-up Mexican food event, launching in August 2015 as a labour of love. Growing up in California, Mexican food and culture became a big part of my life, but after moving to England 10 years ago, I craved those flavours again and thus Barrio Comida was born.
Barrio Comida is situated in the container that previously played home to Riley’s Fish Shack, on Newcastle’s quayside. I met Adam Riley when I began trying out street food at his monthly event, the Boilershop Steamer, becoming friends through a mutual interest in food and similar tastes in style of dining. Following a very successful Barrio pop up at Riley’s, we decided to relaunch the site as Barrio Comida as a chance for us to work together to bring something new and fun to the city centre.
The shack consists of two shipping containers, fitted with a wood burning oven, charcoal grill, and seating around 30 people. Due to the nature of the shack, most of our taco fillings will be cooked with either wood or charcoal so expect things such as Carne Asada, Grilled Lengue, Grilled Prawns and Wood Roast Chicken Mole. We will also be working with Adam to supply our dayboat fish via North Shields fish quay. He has cultivated a close relationship with the fisherman and markets there, and so we will be looking forward to using some of the amazingly fresh fish he gets.
Our menu focuses mainly on traditional tacos, with a selection of smaller dishes to snack on while your tacos are being cooked to order. We will also be introducing daily specials. These will be regional Mexican dishes such as Pozole, Tamales, Menudo and Aguachile to name a few with Sunday Specials typically being egg based for our Brunch service. Our corn tortillas are made fresh before every service with our lovely Lenin Tortilla machine that we've imported from Mexico. We produce a classic 15cm tortilla with a suggested serving of around 3 per person. "Authentic" is a word I rarely like to use due to the fact that many of the ingredients available here (Milk, Vegetables, Cheese, Meat etc) are so different than they are in Mexico but we try our best to create "traditional" style tacos while using the best of British and Mexican ingredients to create tacos very similar to what I grew up eating in California Taquerias.
Our drinks menu will be very in keeping with our style, and will feature a handful of cocktails, using only premium 100% agave Tequilas and Mezcals, including our house Michelada, which has been developed over the past year. Soft drinks will also play a large part, with our fresh Agua Frescas being made fresh in house daily, changing in line with seasonality.
Newcastle upon Tyne
Monday + Tuesday
Food Service Times