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Bodega - Taqueria y tequila
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Bodega
14-15 Albert Place,
Edinburgh,
City of Edinburgh,
EH7 5HN
0131 555 1423

The brand new Bodega is situated on Albert Place at the top end of Leith Walk. Already known in the city for its tacos and margaritas this taqueria also serves a range of fresh Mexican and American-inspired small dishes.

The new venue has more covers than its sister eateries the Asian-themed Lucky Yu and Bodgea in Tollcross accommodating the numerous diners that arrive while we eat.  Bodega is turning tables quickly.

I comment on the peach, blue and yellow pastel washed walls which Liz nails as a 'sun-bleached LA look’. 

Tables and chairs are slim-line, and this simple, neat décor is the backdrop for colourful, vibrant food.

The House Special margarita, basil and jalapeño is a jade green shade colour with a lime wheel and salted half rim.   Liz says it’s: "a sufficiently intriguing combo to warrant Bite investigation. Threaded throughout with superfine green savoury sprinkles, the herbal taste has a chilli edge but tamed by agave syrup so still able to complement hot salsa & fiery street corn."

My bottle of Dropkick from Tempest is just 0.5% alcohol. Tropical fruit and citrus flavours are prominent from Mosaic, and Citra hops with sourness too.
Tempura avocado for my taco choice means we skip guacamole in favour of Ceviche, and Spicy Black Bean dip for nibbles. Cubes of cod are marinaded in citrus, lemongrass and ginger, the beans are moreish and comforting, and we heap both onto fresh-from-the-stove tortilla chips.

Tacos are rustic stone-ground patties. We share tempura avocado and pork carnitas with feta next.  Our corn cobs have hot suruchi-style cream and Parmesan slathered over them; napkins are needed for this tasty, simple, heart-warming food.

I am intrigued by the Crocodile Pie. Turns out it is avocado dreamily mixed with lime in cheesecake format; blood-red strawberries on the side.  Three scoops of blueberry sorbet arrived across the table nicely nestled in a bowl with pomegranate seeds scattered on top for crunch. Liz felt: "the magic here was in the pomegranate syrup bathing the base of the dish, lending the whole a cocktail-like rich more-ishness that helped the scoops to disappear quickly before they had a chance to thaw. "

Bodega is already very popular so my advice would be to book. (S. Wilson) 
                        

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