Barrio Tacos and Tequila

Mexican Restaurant
203 Hamilton Row, Birmingham, MI 48009 203 Hamilton Row, Birmingham Directions
+12485936060
This place has not been rated by customers.
80% of 847 customers recommended
This place is closed.

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Tips

218 Tips
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Report | 17 days ago
Enjoyed the evening. I would definitely go back
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Report | 16 days ago
Great food, friendly staff, fun music... Yum
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Report | 16 days ago
Good meal experience, decor a jumble of prior occupants' themes and can really use some updating
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Report | 17 days ago
Will be backkk
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Report | 16 days ago
Salsa and guacamole was very good.
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Report | 17 days ago
We'll be back! I think our waiter was Jeff (he introduced himself, but we've forgotten) he was friendly, informative and gave us great suggestions!
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Report | 18 days ago
The only complaint my fiancé and I had was that the limes were very dry and bitter, which I imagine is just a fluke.
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Report | 17 days ago
Great service. Best mexican restaurant ever!
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Report | 18 days ago
There is quite an extensive menu. It's a little hard to figure out what is what. I also would have liked to see Frajitas on the menu
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Report | 16 days ago
I'll definitely be back!
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From Our Editors

Once inside Barrio Tacos and Tequila, one is immediately struck by the smoky blues and warm blooms of color that fill the space. Frosted panes of azure glass line one side of the restaurant, and vibrant murals overtake the other walls—the ones that aren't stacked with shelves of tequila bottles, anyway. Orange lights from above branch into glowing tendrils, studding the navy ceiling with miniature suns and illuminating the mortar and pestle on each table. These points of color are akin to the sparks of flavor inside the menu: pleasantly surprising and, in the words of the Detroit News, "bright and well-balanced."

Executive chef Ryan Porter is the brain behind Barrio’s inventive recipes. As a teenager, Ryan cooked for his family every night, honing the creativity that would lead him through American-, Asian-, Italian-, and finally Mexican-themed kitchens. Today, he looks in all cardinal directions for culinary inspiration, fashioning platters in the style of Oaxaca and Acapulco, among other regions. He stuffs tortillas with nine types of taco fillings, including housemade chorizo. On the side, scoops of chili-dusted sweet corn transport guests to Mexico without forcing them to throw out the giant bottle of shampoo they keep hidden under their shirt.

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