Calle Taco KL
Words: Karen Santosuosso
Photos: Han Sen Hau
Housed in the hip, industrial-style Triptyk building in the Kampung Attap neighborhood you’ll find a unique taco experience that melds Malaysian and Mexican flavours in a beautiful way. Calle Taco is the brainchild of Ryan Chung, who found inspiration to open his pop-up taqueria after watching Netflix’s docuseries, Taco Chronicles. “I knew Mexican food was meaty and fatty, but not to that extent! Then I found out how connected it was to Malaysian flavours and cooking and had to give it a try.” Calle Taco is dedicated to building awareness and appreciation of Mexican food culture while also paying homage to local Malaysian ingredients.
Stepping into Calle Taco’s historic shophouse space behind a brightly graffitied door with the red neon Triptyk sign at the top feels like entering a perfectly eclectic mix of old and new. Chain curtains and rustic chairs greet us along with vibrant red and blue accents throughout the space. It is reminiscent of the many speakeasies found in nearby Chinatown – having a simple and functional design without compromising a unified aesthetic.
Calle Taco Menu – Starters
The menu consists of a tasty variety of tacos, along with a couple of unique starter options. We begin the afternoon with the Kerisik Mole Nachos (RM 9) – the secret ingredients of the mole being coconut and coffee along with lada solok, a commonly used pepper in the Malaysian Kelantan region. This is paired with made-from-scratch crispy corn tortilla chips that serve as excellent vessels to dip into the satisfying coconut, coffee, and pepper concoction. We move onto our next appetiser, the Elote Salad (RM 15) which has a succulent mixture of charred corn, mayonnaise, tahini, smoked paprika and assorted herbs.
Tacos
After the starters have properly whet our appetites, owner and fellow Mexican food lover Ryan presents us with what we all really came for – the tacos. Each taco that he brings to the table involves such a wonderful melding of Mexican and Malaysian flavours. We start off with the Beef Carnitas with Salsa Negra (RM 14) which happens to be Ryan’s favourite taco (it was my favourite by the end of the evening, too!). The flavour profile is similar to typical beef noodles that you may find at a local kopitiam or a Hong Kong/Macao style cafe. Topped with pickled jicama to give a satisfying crunch, this taco is warm and comforting – and paired with a sauce using black garlic and palm sugar inspired by black sambal.
We continue our taco journey with the Prawn Kerabu with Prawn Salsa Roja (RM 14), influenced by local prawn noodles. This unique take on a classic taco is topped with a ginger torch flower and kaffir lime leaf salsa with pickled red onion and beetroot. Next comes the Smoked Duck Pongteh (RM 14) – consisting of black bean frijoles cooked in the Peranakan Pongteh style with the addition of duck fat. Topped with Peranakan-style pickled pear, it is quite the explosion of flavour. Last, but not least is the Al Pastor Pineapple Satay Chicken (RM 11) – a delightful fusion of Mexican spice-marinated chicken with Malaccan-style pineapple satay sauce.
And for those who enjoy a bit of mystery, there is the Taco of the Week (RM 15) which is based on what can be found at the market that week. Ryan enjoys doing collaborations with other chefs and is excited about testing out a squid taco in the future.
If you’re coming along with a vegan friend, do not fret as there is a taco option for them, too! The Roasted Pumpkin Taco with Corn Masak Lemak (RM 11) comes with a sauce that is a comforting Malaysian style coconut based Masak Lemak with fried shallots on top.
Value-for-Money Lunch Set Menu
There is also a great value-for-your-money Lunch Set Menu (RM 17). This allows you to choose a protein, sauce and beverage. We choose the Pong Teh Beans Burrito with nasi lemak coconut rice which serves as another enticing option for vegans. You can opt for any of the Mexi-Malaysian sauces that founder Ryan has concocted, including a belimbing buluh (sour fruit similar to starfruit) salsa verde, ‘chicken rice’ salsa roja, and tamarind sambal. We have a sampling of all three and enjoy the kick of flavour that each one brings.
Calle Taco KL Drinks Menu
Calle Taco offers a few distinctive drinks with local ingredients. The set menu includes a choice of Summer Tonic or Jacky Fizz . The first is a refreshing mixture of chrysanthemum, lychee, and dry spice that pairs well with seafood. The latter is a blend of jackfruit, tea, citrus, spice and soda.
Dessert
Stuffed to the brim, we still manage to find room for dessert and round off our meal with the Goat Cheesecake (RM 18) made by Minus 4 Degrees ice cream shop in PJ. This is served alongside a delectable dollop of cekur “aromatic ginger” cream.
Calle Taco KL @ Triptyk Review
As the daylight starts to fade and Calle Taco’s long, red lights resembling light-sabers coming from the ceiling begin to flicker on, I sit in peace and contentment. We enjoy an evening of connection around our love for Mexican and Malaysian cuisine, along with cheerful, taco-filled bellies. Make sure you get there while it’s still open til the end of the year (December 2023)! I can’t wait to bring along some more friends and let them in on the deliciousness.
Reasons to visit Calle Taco @ Triptyk KL: unique melding of Malaysian and Mexican flavours, Beef Carnitas with Salsa Negra (RM 14) is a must-order, great value lunch set, fun and down-to-earth location.
Calle Taco KL @ Triptyk
88, Jalan Tuba, Kampung Attap,
50460 Kuala Lumpur, Malaysia
Calle Taco KL Opening Hours
Monday & Tuesday: Closed
Wednesday to Sunday: 12 pm – 10:30 pm
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Nice! I love Mexican!