Skip to content 
Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Pang Taqueria Review: A Michelin Bib Gourmant Mexican in Taiwan
PANG TAQUERIA REVIEW: Literally, tucked away in Taipeiโs Daโan District, Pang Taqueria might be small in size, but itโs making big waves in the local food scene due to its exquisite and ever so authentic Mexican food. So much so that our friends from Michelin have awarded then with a Bib Gourmand. Rock n Rolls guys!!!
With its vibrant orange tables and an open kitchen (my favourite), the atmosphere is more laid-back lunch spot than fine dining. However, donโt let the casual setting fool you; the food here is anything but ordinary. Chef Charles Chen, a self-confessed Americophile, brings his fine-dining experience to the table, crafting tacos that are both authentic and innovative. The cochinita pibil taco, featuring slow-cooked pork shoulder, house-made habanero salsa, and hibiscus-pickled onion, is a standout, offering layers of rich, complex flavours that you will find are hard to forget. โ
Pang Taqeria Review: Pang Taqueria gets 4.5 out of 5 from 468 Google reviews, and is marked as price rangeโ NT$200โ400ย
Pang Taqueria Review: Michelin Mexican Contents
Pang Taqueria ็น่ฏ๏ผๅฐๆนพ็ฑณๅ ถๆๅฟ ๆฏ็ปๆจไปๅขจ่ฅฟๅฅ้คๅ โ
PANG TAQUERIA ็น่ฏ๏ผPang Taqueria ๅ่ฝไบๅฐๅๅคงๅฎๅบ๏ผ่ฝ็ถ่งๆจกไธๅคง๏ผไฝๅญๅๅ ถ็ฒพ่ดๆญฃๅฎ็ๅขจ่ฅฟๅฅ็พ้ฃ๏ผๅจๅฝๅฐ็พ้ฃ็ๆ่ตทไบไธ่ก็ญๆฝฎใๆญฃๅ ๅฆๆญค๏ผๆไปฌ็ฑณๅ ถๆ็ๆๅไปฌๆๆไบๅฎโๅฟ ๆฏ็ปๆจไปโ็็งฐๅทใๆๆปๅง๏ผไผ่ฎกไปฌ๏ผ๏ผ๏ผ
้คๅ ้๏ผ้ฒ่ณ็ๆฉ่ฒ้คๆกๅๅผๆพๅผๅจๆฟ๏ผๆ็ๆ็ฑ๏ผ๏ผไธๅ ถ่ฏดๆฏ้ซ็บง้คๅ ๏ผไธๅฆ่ฏดๆดๅๆฏไธไธช่ฝปๆพ็ๅ้คๅฐ็นใ็ถ่๏ผๅซ่ขซ่ฟ่ฝปๆพ็็ฏๅขๆ่ฟทๆ๏ผ่ฟ้็้ฃ็ฉ็ป้ๆฎ้ใ่ช่ฏฉไธบโไบฒ็พๆดพโ็ไธปๅจ Charles Chen๏ผๅฐไป็้ซ็บง้ค้ฅฎ็ป้ชๅธฆๅฐ้คๆกไธ๏ผ็ฒพๅฟๅถไฝๅบๆขๅฐ้ๅๅฏๆๅๆ็ๅขจ่ฅฟๅฅๅท้ฅผใๅ ถไธญ๏ผไปฅๆ ข็็ช่ฉ่ใ่ชๅถๅ็ฆ้ฃ่พฃๆค่่้ ฑๅ่่่ฑ่ ๆด่ฑไธบ็น่ฒ็ๅขจ่ฅฟๅฅ็ค็ช่ฉ่ๅท้ฅผๅฐคไธบๅผไบบๆณจ็ฎ๏ผๅฑๆฌกไธฐๅฏใๅฃๆๅคๆ๏ผไปคไบบ้พไปฅๅฟๆใโ
What sets Pang apart is its commitment to quality and authenticity. The corn tortillas are made in-house daily from locally-grown corn, providing a perfect base for the array of fillings. The elote, a grilled corn salad with crumbly feta, onion, cilantro, and a spicy crema, is another must-try, with its addictive smokiness achieved by individually blowtorching each serving.ย
Itโs no surprise that Pang has earned a spot in the Michelin Guide Taiwan 2024 as a Bib Gourmand selection, recognizing its good quality and value. So, if youโre in Taipei and craving Mexican fare that hits all the right notes, Pang Taqueria is right up there, as you will soon find out, folksโฆ
Pang ็ไธไผไธๅไนๅคๅจไบๅ ถๅฏนๅ่ดจๅๅฐ้็ๅๆใ็็ฑณ้ฅผๆฏๆฅ่ชๅถ๏ผ้็จๆฌๅฐ็งๆค็็็ฑณ๏ผไธบๅ็ง้ฆ ๆๆไพไบๅฎ็พ็ๅบๅบใElote ๆฏไธ็ง็ค็็ฑณๆฒๆ๏ผ้ ๆ้ ฅ่็่ฒ่พพๅฅถ้ ชใๆด่ฑใ้ฆ่ๅ่พ่พฃ็ๅฅถๆฒน๏ผไนๆฏๅฆไธ้ไธๅฎน้่ฟ็็พ้ฃ๏ผๅ ถไปคไบบไธ็พ็็็ๅณๆฏ้่ฟๅ็ฌ็จๅท็ฏ็็คๆฏไปฝ็็ฑณ่่ทๅพ็ใ
Pang ๅญๅๅ ถๅ่ถ็ๅ่ดจๅ็ฉๆๆๅผ๏ผๅ ฅ้ 2024 ๅนด็ฑณๅ ถๆๆๅๅฐๆนพ็ๅฟ ๆฏ็ปๆจไป๏ผ่ฟๅนถไธไปคไบบๆๅคใๆไปฅ๏ผๅฆๆๆจๅจๅฐๅ๏ผๆธดๆๅๅฐๆญฃๅฎ็ๅขจ่ฅฟๅฅ็พ้ฃ๏ผPang Taqueria ็ปๅฏนๆฏๆจ็ไธไบไน้๏ผๆจๅพๅฟซๅฐฑไผๅ็ฐโฆโฆ
Pang Taqueria Taiwan: mentioned in Asia Best Mexican Restaurants Review
Pang Taqueria Review, Taiwan: a review with a twist...
You may have seen the recent Medium Article from Islifearecipe.net, see above. Well, a colleague of mine read that. His lovely lady is Mexican and he recently asked for a Mexican restaurant recommendation in Singapore, somwhere with authentic Mexican food. I recommended Nixta but he had been before. I also recommended our mates at Mamiโs Tamales โ they went and they loved it.
Then they read our Best Mexican Restaurants in Asia review on Medium. This review contains Michelin Mexican Restaurants, including Pang Taqueria, Papiโs Tacosand so on. By chance He happened to be with his lovely lady in Taiwan, so off they trottedโฆ
Pang Taqueria ่ฏ่ฎบ๏ผๅฐๆนพ๏ผไธ็ฏๅซๅ ทไธๆ ผ็่ฏ่ฎบโฆโฆ
ไฝ ๅฏ่ฝ็่ฟIslifearecipe.netๆ่ฟๅจMediumไธๅ่กจ็ๆ็ซ ๏ผๅฐฑๅไธ้ขๆๅฐ็้ฃๆ ทใๆ็ไธไฝๅไบ่ฏปๅฐไบ่ฟ็ฏๆ็ซ ใไปๅฟ็ฑ็ๅฅณๅฃซๆฏๅขจ่ฅฟๅฅไบบ๏ผๆ่ฟไป่ฏทๆๆจ่ๆฐๅ ๅกไธๅฎถๅขจ่ฅฟๅฅ้คๅ ๏ผๆๅฅฝๆฏๆญฃๅฎ็ๅขจ่ฅฟๅฅ่ใๆๆจ่ไบNixta๏ผไฝไปไนๅๅป่ฟใๆ่ฟๆจ่ไบๆไปฌๆๅๅจMamiโs Tamales็้คๅ โโไปไปฌๅปไบไนๅ้ๅธธๅๆฌขใ
ๅๆฅ๏ผไปไปฌๅๅจMediumไธ็ๅฐไบๆไปฌๅ ณไบไบๆดฒๆไฝณๅขจ่ฅฟๅฅ้คๅ ็่ฏไปทใ่ฟ็ฏ่ฏไปทๆถต็ไบ็ฑณๅ ถๆๅขจ่ฅฟๅฅ้คๅ ๏ผๅ ๆฌPang TaqueriaใPapiโs Tacos็ญ็ญใ็ขฐๅทง็ๆฏ๏ผไปๅๅฟ็ฑ็ๅฅณๅฃซๅจๅฐๆนพ๏ผไบๆฏไปไปฌๅฐฑๅปไบโฆโฆ
Pang Taqueria Restaurant Review, by Islifearecipe's first ever guest writer: Matthew Nixon (welcome to the crew...)
With the enormous range of culinary delights in Taiwan, my first thought is always to indulge in dumplings, beef noodles, and pineapple tarts, washed down with some milk tea. Tacos are not something my mind wanders to when asked whatโs for dinner in Taipei. However, when the food extraordinaire Mr Brian Kennett mentioned that there was a great Taco place in Taipei, I had to try. Conveniently, when his write up on IsLifeARecipe for Best Mexican food in Asia dropped, I was in Taipei. I took this for a sign that the gods of food were smiling on me, and I had to give this a try.
Pang Taqueria ้คๅ ่ฏ่ฎบ๏ผ็ฑ Islifearecipe ็็ฌฌไธไฝๅฎขๅบงไฝๅฎถ Matthew Nixon ๆฐๅ๏ผๆฌข่ฟๅ ๅ ฅๆไปฌโฆโฆ๏ผ
ๅฐๆนพ็พ้ฃ็ง็ฑป็นๅค๏ผๆ็ฌฌไธไธชๅฟตๅคดๆปๆฏๆณ็ๅ้ฅบๅญใ็่้ขๅๅคๆขจ้ ฅ๏ผๅ้ ไธๅฅถ่ถใๆฏๅฝๆไบบ้ฎๆๅจๅฐๅๆ้คๅไปไนๆถ๏ผๆ่ๅญ้ๆปๆฏ้ช่ฟๅขจ่ฅฟๅฅๅท้ฅผ๏ผTacos๏ผใ็ถ่๏ผๅฝ็พ้ฃๅคงๅธๅธ่ฑๆฉยท่ฏๅฐผ็นๅ ็ๆๅฐๅฐๅๆไธๅฎถๅพๆฃ็ๅขจ่ฅฟๅฅๅท้ฅผๅบๆถ๏ผๆๅฟไธไฝๆณๅปๅฐๅฐใๅทง็ๆฏ๏ผๅฝไปๅจIsLifeARecipeไธๅ่กจโไบๆดฒๆไฝณๅขจ่ฅฟๅฅ็พ้ฃโ็ๆ็ซ ๆถ๏ผๆๆญฃๅฅฝๅจๅฐๅใๆไปฅไธบ่ฟๆฏ็พ้ฃไน็ฅๅจ็ท้กพๆ๏ผๆไปฅๅณๅฎๅปๅฐๅฐใ
On a warm Sunday afternoon, we strolled into Pang Tacos, in downtown Taipei and were quickly seated. There is a waiting list, but we managed to get there right on opening time and avoid the inevitable queues that come with a Michelin rated resturant.
The menu is simple and heavily focused on the taco. This isnโt your 2 for 1 frozen margaritas Mexican, this is the real deal taco, Mexican street food style. We ordered one of each of the tacos as we wanted to see how the chefs approached this.
ๅจไธไธชๆธฉๆ็ๅจๆฅๅๅ๏ผๆไปฌๆผซๆญฅ่ตฐ่ฟไฝไบๅฐๅๅธไธญๅฟ็Pang Tacos้คๅ ๏ผๅพๅฟซๅฐฑๅ ฅๅบงไบใ่ฝ็ถ้่ฆๆ้๏ผไฝๆไปฌ่ฟๆฏๅจๅผ้จๆถ้ด่ตถๅฐ๏ผ้ฟๅผไบ็ฑณๅ ถๆๆ็บง้คๅ ไธๅฏ้ฟๅ ็ๆ้ใ
่ๅๅพ็ฎๅ๏ผไธป่ฆไปฅๅกๅฏ้ฅผไธบไธปใ่ฟๅฏไธๆฏ้ฃ็งไนฐไธ้ไธ็ๅขจ่ฅฟๅฅๅฐๅป็ๆ ผไธฝ็น๏ผ่ๆฏ่ดง็ไปทๅฎ็ๅขจ่ฅฟๅฅ่กๅคดๅฐๅใๆไปฌๆฏ็งๅกๅฏ้ฅผ้ฝ็นไบไธไธช๏ผๆณ็็ๅจๅธไปฌๆฏๆไนๅ็ใ
Pang Taqueria: Elote Corn
We started with charred corn, feta, and the chefs own spicy sauce. Once mixed, this tasted like it had come straight from a Mexican street corner. A great start, and a good sign of what was to come.
Pang Taqueria๏ผElote ็็ฑณ
ๆไปฌๅ ๅไบ็ค็็ฑณใ่ฒ่พพๅฅถ้ ชๅๅจๅธ็นๅถ็่พฃ้ ฑใๆททๅๅ๏ผ่ฟ้่็ๅณ้ๅฐฑๅ็ดๆฅไปๅขจ่ฅฟๅฅ่ก่งไนฐๆฅ็ไธๆ ทใ่ฟ้่็ๅผ่่ๅพๆฃ๏ผไน้ข็คบ็ๆฅไธๆฅ็็พๅณใ
Pang Taqeria Taiwan: Taco Review
When the tacos arrived, we knew this was legit. The tortillas were corn, and not flour. A small detail, but if ainโt corn, it ainโt authentic. We started with the chicken, and quickly reached for the range of condiments and garnishes that came complimentary with the meal. The sauces had citrus and chillies blended in, and were all home made. Nothing from the many ubiquitous hot sauce brands you see adorning the tables of most Mexican eateries.
The flavours were authentic, and bursting with flavour. The sauces added a nice touch of spice and zest, and everything felt balanced and no single flavour dominated the dish.
Pang Taqeria ๅฐๆนพ๏ผTaco ่ฏ่ฎบ
็็ฑณ้ฅผไธๆกๆถ๏ผๆไปฌๅฐฑ็ฅ้่ฟ้่็ปๅฏนๆญฃๅฎใ็็ฑณ้ฅผๆฏ็จ็็ฑณๅ็๏ผ่ไธๆฏ้ข็ฒๅ็ใ่ฝ็ถ็ป่ไธๅค๏ผไฝๅฆๆไธๆฏ็็ฑณ๏ผ้ฃๅฐฑไธๆฏๆญฃๅฎ็ใๆไปฌๅ ็นไบ้ธก่๏ผ็ถๅๅพๅฟซๅ็นไบๅฅ้ค้่ต ็ๅ็ง่ฐๅณๅๅ่ฃ ้ฅฐใ้ ฑๆฑ้ๆททๅไบๆๆฉๅ่พฃๆค๏ผ่ไธ้ฝๆฏ่ชๅถ็ใ่ทๅคงๅคๆฐๅขจ่ฅฟๅฅ้ค้ฆ้คๆกไธๅธธ่ง็ๅ็ง่พฃ้ ฑๅ็ๅฎๅ จไธไธๆ ทใ
ๅณ้ๆญฃๅฎ๏ผ้ฃๅณๆต้ใ้ ฑๆฑๅขๆทปไบไธไธ่พ่พฃๅๆ้ฆ๏ผๆๆ็ๅณ้้ฝๅนณ่กกๅพๆฐๅฐๅฅฝๅค๏ผๆฒกๆไธ็งๅณ้ไผ็่ฟๆด้่็ๅฃๅณใ
Pang Taqueria Review: Trio Taco
Pang Taqueria ๅฐๅ่ฏ่ฎบ๏ผTrio Taco
ๆไปฌๆฅ็ๅๅฐไบๅฃๅณๆด้็ๆๆ็ช่ๅไธ้ๅกๅฏ๏ผๅกๅฏ้ๆ่ฅฟ็ญ็่พฃ้ฆ่ ใ็ช่ๅ็ช่ ใ่ฟ้ๅๆ็ปๅๅจ็ปๅ ธๅขจ่ฅฟๅฅ่ไธญ่ๅ ฅไบๆต้็ๅฐๆนพๆฌๅ้ฃๅณใ็ปๅฏนๆฏ่ฟ้่็ไฝผไฝผ่ ๏ผไนๆฏไธปๅจ่ๅ่่ด็ๅ ธ่ใ
Pang Taqueria Lamb Taco
I closed out with the lamb taco, taking the view that most lamb cuts in Asia have a strong flavour, but to my pleasant surprise, it was very balanced and the confit had a beautiful mint flavour. Lamb and mint being comfort food for me, I was in heaven.
Pang Taqueria ็พ่็็ฑณๅท
ๆๅๆ็นไบ็พ่ๅกๅฏ๏ผ่ฝ็ถ่งๅพไบๆดฒ็็พ่ๅคงๅคๅณ้ๆต็๏ผไฝๅบไนๆๆ็ๆฏ๏ผ่ฟ้ๅกๅฏ็ๅฃๆ้ๅธธๅ่กก๏ผๆฒนๅฐ็พ่่ฟๆฃๅ็็พๅฆ็่่ท้ฆๅณใ็พ่ๅ่่ทๅฏนๆๆฅ่ฏดๆฏไธ้ๆๅฟ็พ้ฃ๏ผ็ฎ็ดๆฏๅคฉๅ ใ
Pang Taqueria Review: Final Thoughts
Pang Taqueria ่ฏ่ฎบ๏ผๆ็ปๆณๆณ
Have to say this was one of the most unexpected resturant visits in Taipei, but one I was very glad I made. Highly recommend Pang Tacos and Chef Charles Chenโs fare. Whether you just feel like some good quality and authentic Mexican, or looking to see why they (deservingly) won a Michelin accolade.
Big thanks to Brian for this heads up, and def take the time to explore his blog for many more hidden food gems.
Heโs good, this Matthew Nixon, fella. Great review thank you mate. Iโll have to keep an eye on you now, make sure you donโt start you own food and travel blogโฆ Jokes aside, seriously great job: youโll have left a lot of our readers salivating about your experience at Pang Taqueria in Taipei.
Pang Taqueria proves that good things really do come in small, tortilla-wrapped packages, in a tiny little place. With house-made corn tortillas, pork that falls apart if you so much as look at it funny, and a grilled corn salad that could cause actual arguments at the table, itโs clear theyโre serious about their food without taking themselves too seriously.
Itโs bright, itโs bold, itโs the kind of place where you leave with salsa on your shirt and absolutely no regrets. If all tacos tasted like this, weโd be campaigning for them to be their own food group and franchiseโฆ
Thank you again to Matthew Nixon for being our very first guest reviewer. A great piece mate โ truly a wonderful review, please give us more reviews when you dine somewhere cool next time. Spence and I certainly did enjoy reading this. So, now over to you, folks to: ENJOY!!!
ไธๅพไธ่ฏด๏ผ่ฟๆฏๅฐๅๆๆๅค็้คๅ ไฝ้ชไนไธ๏ผไฝๆๅพๅบๅนธ่ชๅทฑๅปไบใๅผบ็ๆจ่Pang TacosๅCharles Chenไธปๅจ็่่ดใๆ ่ฎบๆจๆฏๆณๅๅฐไผ่ดจๆญฃๅฎ็ๅขจ่ฅฟๅฅ็พ้ฃ๏ผ่ฟๆฏๆณไบ่งฃไปไปฌไธบไฝ๏ผๅฝไนๆ ๆงๅฐ๏ผ่ฃ่ท็ฑณๅ ถๆๆฎ่ฃ๏ผ้ฝ่ฝๆพๅฐๅ้็่ๅใ
้ๅธธๆ่ฐขBrian็ๆ้๏ผไน่ฏทๆจไธๅฎ่ฆ่ฑๆถ้ดๅปไป็ๅๅฎขๆข็ดขๆดๅค้่็็พ้ฃ็ฐๅฎใ
่ฟไฝMatthew Nixon็ๆฃ๏ผไผ่ฎกใๅพๆฃ็่ฏ่ฎบ๏ผ่ฐข่ฐข่ๅ ใๆ็ฐๅจๅพๅ ณๆณจไฝ ไบ๏ผๅซ่ชๅทฑๅผ็พ้ฃๆ ่กๅๅฎขไบโฆโฆ็ฉ็ฌๅฝ็ฉ็ฌ๏ผไฝ ็็ๅนฒๅพๅพๆฃ๏ผไฝ ๅจๅฐๅPang Taqueria็ไฝ้ชไธๅฎ่ฎฉๅพๅค่ฏป่ ๅๆถๆฌฒๆปดใ
Pang Taqueria่ฏๆไบ๏ผๅฅฝไธ่ฅฟ็็่ฝ่ฃ ๅจๅฐๅฐ็็็ฑณ้ฅผ้๏ผ่ฃ ๅจๅฐๅฐ็ๅฐๆนใไปไปฌๆ่ชๅถ็็็ฑณ้ฅผใ็จๅพฎ็จๅผๆ ท็็ผๅ ็ๅฐฑไผๆฃๅผ็็ช่๏ผ่ฟๆไธไปฝๅฏ่ฝไผๅจ้คๆกไธๅผ่ตทไบๅต็็ค็็ฑณๆฒๆใๅพๆๆพ๏ผไปไปฌๅฏน้ฃ็ฉๅพ่ฎค็๏ผไฝๅไธไผๅคช่ฟไธฅ่ใ
่ฟๅฎถ้คๅ ๆไบฎใๅคง่๏ผๆฏ้ฃ็ง่ฎฉไฝ ็ฆปๅผๆถ่กฌ่กซไธๆฒพๆปก่่้ ฑ๏ผ็ปๅฏนไธไผๅๆ็ๅฐๆนใๅฆๆๆๆๅกๅฏ้ฅผ้ฝ่ฟไนๅฅฝๅ๏ผๆไปฌ่ฏๅฎไผๅ่ตทๆดปๅจ๏ผ่ฎฉไปไปฌๆ็ซ่ชๅทฑ็้ฃๅ้ๅขๅ็น่ฎธ็ป่ฅๅบโฆโฆ
ๅๆฌกๆ่ฐข Matthew Nixon ๆไธบๆไปฌ็็ฌฌไธไฝๅฎขๅบง่ฏ่ฎบๅใไผ่ฎก๏ผๅๅพ็ๅฅฝโโ็ๆฏไธ็ฏๅพๆฃ็่ฏ่ฎบ๏ผไธๆฌกๅปๅซ็ๅฐๆนๅ้ฅญ็ๆถๅ๏ผ่ฏทๅค็ปๆไปฌไธไบ่ฏ่ฎบใSpence ๅๆ้ฝๅพๅๆฌข่ฏป่ฟ็ฏๆ็ซ ใๅฅฝไบ๏ผ็ฐๅจ่ฝฎๅฐไฝ ไปฌไบ๏ผๅฐฝๆ ไบซ็จๅง๏ผ๏ผ๏ผ
Pang Taqueria: voice of the restaurant
Chef Chen says Mexico and Taiwan share many characteristics, from climate to produce to local palettes. His experience in Mexican cuisine also taught him a more carefree culinary attitude, โfor us, tacos are just a vehicle for the flavorsโฆ what you put on it is limitless.โ
Pang Taqueria๏ผ้คๅ ไนๅฃฐ
้ๅธๅ ่กจ็คบ๏ผๅขจ่ฅฟๅฅๅๅฐๆนพๆๅพๅคๅ ฑๅ็น๏ผไปๆฐๅๅฐ้ฃๆ๏ผๅๅฐๅฝๅฐๅฃๅณใๅขจ่ฅฟๅฅๆ็็็ป้ชไน่ฎฉไปๅ ปๆไบๆด้ๆง่ช็ฑ็็น้ฅชๆๅบฆ๏ผโๅฏนๆไปฌๆฅ่ฏด๏ผ็็ฑณๅทๅชๆฏไธ็ง้ฃๅณ็่ฝฝไฝโฆโฆไฝ ๅฏไปฅๅจไธ้ขๆพไธๆ ้็้ฃๆใโ
Pang Taqueria Menu
Pang Taqueria Reservations
In the words of Anthony Bourdain: โNo reservationsโฆโ
Pang Taqueria Taipei Contact Details
Pang Taqueria Taipei Address
Pang Taqueria Opening Hours
| Saturday | 12โ9โฏpm |
| Sunday | 12โ9โฏpm |
| Monday | Closed |
| Tuesday | 12โ9โฏpm |
| Wednesday | 12โ9โฏpm |
Thursday | 12โ9โฏpm |
| Friday | 12โ9โฏpm |
