Chupito Cocteleria moved to their new location back in April. They first popped back in the summer of 2021 in a back alley in Gastown, behind La Taqueria, at 322 W Hastings Street.
From Pop Up Patio to New Home
I had heard good things about Chupito so I was excited when I visited for the first time in 2024. That same year they received the Bib Gourmand recommendation from the Michelin Guide. Although I did feel a bit trepidatious as I headed down the chainlink-lined alley, Chupito’s original courtyard was a romantic, fairy-light-lit oasis. However, the location came with some challenges. Their proximity to the DTES brought its own obstacles. The outdoor nature of the space also meant weather — even at the height of summer — would cause closures.
So, Chupito found a new home. They’re still right beside their sister restaurant La Taqueria. Except this time just off West Broadway at 2450 Yukon St. The new location makes a lot of sense. They’re an easy walk from Cambie Street as well as Mount Pleasant, and they have a roof over their heads to protect from the Vancouver rain. Being tucked in beside La Taqueria, means the team can offer guests a wider range of delicious Mexican dishes from day into night. Come for lunch at La Taqueria, and stay for cocktails and dinner at Chupito. The menus, both designed by Executive Chef Maria Ponce, are distinct and equally delicious.
Will Travel For Chupito
Ponce moved to Vancouver specifically to run Chupito’s kitchen. In fact, her first ever menu launched before she even landed here. She recalls that when she was offered the chance to move to Vancouver, she immediately said yes. Not only did she view the move as an important step professionally, she also was excited by the opportunity to discover a new culture in a foreign country.
Ever since opening, Ponce has confidently crafted Chupito’s culinary identity, while also honing La Taqueria’s. She is Executive Chef for La Taqueria as well. Generally, La Taqueria takes its inspiration from Mexican street food. The flavours are bold but the dishes remain traditional.
Chupito is More Than Burritos and Tacos
The menu at Chupito offers a little more room for Ponce to play. Seafood is the focus. Remember, they started as an outdoor pop up patio. So, they serve bright, refreshing food that is well-suited for hot summer nights.
Divided by ingredient, the majority of Chupito’s menu is seafood (del mar). There is a tuna tostada, aguachile with Blue Pacific Shrimp, halibut ceviche, fresh and hot oysters, as well as two preparations of octopus. For those who prefer land-based protein, the Pollo Asado with rosemary and Chile de Arbor butter is a delicious alternative.
At Chupito, Ponce can push the boundaries. She shares, “I think one of the biggest misconceptions is that Mexican food is limited to tacos, burritos, and nachos.” There is incredible diversity in Mexican cuisine that Ponce celebrates. Overall, her food has been well received by Vancouverites. “Guests are genuinely curious and excited to learn,” she explains, “it’s rewarding to see people discover Mexican food in a deeper way and realize that it’s not just one thing.”
Of course, Ponce’s time and culinary brain is split between Chupito and La Taqueria. However, she customizes menus not just for each brand, but for each individual La Taqueria location as well.
Food That Feels like Home
The menus at each La Taqueria location vary slightly, reflecting the neighbourhood of each. For example, Ponce gets credit for the ingenious and delicious limited time brunch collaboration that just wrapped at La Taqueria’s new Brentwood location. Inspired by her Brentwood neighbours Lee’s Donuts, Ponce put the La Taqueria bacon breakfast sandwich on a maple glazed doughnut. While that particular collaboration has concluded, starting August 1st La Taqueria and Lee’s will have a new sweet collab: Churro Donut Holes, available only at La Taqueria Brentwood.
No matter which kitchen she happens to be in, “Cooking is where I feel most myself,” says Ponce. For her, food and family are forever intertwined, and she always wants to make her guests feel at home. “What made me want to become a chef was mainly my dad’s influence,” she shares, adding, “He’s always been an amazing cook and the one in charge of meals at home. Since I was little, he would always get me involved.” Ponce treats not just her guests, but also her team, like family because she believes it makes a difference on the plate. “When I cook, it’s not just about the technique or the flavours, it’s also about recreating that feeling of connection and warmth,” she says.
