El Mexicano Zapata Express

First opening in 2017, El Mexicano Zapata Express is located in a spot once occupied by the beloved Joe’s Diner, famous for staying open until 2 or 3am and earning a place in locals’ late-night memories. Founded by Eduardo and Cristina Diaz, the restaurant’s name is a nod to Emiliano Zapata, the Mexican revolutionary who fought for land reform and justice, signalling from day one the pair’s commitment to heritage and community.

Step inside and you’re greeted by a colourful, jovial atmosphere that feels at once lively and comforting. Latino-inspired works commissioned from local artists adorn the walls, and sombreros scattered around provide further pops of colour. Eduardo’s handpicked playlist filters through the speakers, and a stage at the far end promises performance. Everything together creates an infectious energy that makes every visit feel like a celebration you never want to leave.

Eduardo’s journey began when his family emigrated from Chile fifty years ago. After debuting in Auckland’s dining scene in 1984 and later opening Kingsland’s first restaurant in 1996, he and Cristina set down roots in Rotorua, where friends, customers, and community have now come to feel like family. A singer-songwriter and founding member of the Latino-American band Kantuta, Eduardo, joined by his guitarist son and former Royal Ballet dancer Chris, performs live each weekend. Tuesdays have become salsa nights, with tables cleared for dancing and steps coached by Chris.

At the heart of El Mexicano Zapata Express lies a simple ethos: looking after the locals first. By focusing on community rather than transient visitors, the restaurant has cultivated loyal patrons who spread the word and return time and again. This community-first strategy has established the restaurant as a cherished gathering place for those who call the region home.

The menu itself is a tribute to the broader Latino world, drawing on Mexican, Peruvian, Chilean, and Argentinian traditions, with a global drinks list to boot (including pisco, cachasa and tequila). Conveniently, corn is a staple in Central and South America, making the menu easily adaptable for gluten-free diners. The chef’s signature enchilada stacks tortillas like a lasagne, layering meat, sauce, and cheese before serving it with salad, pico de gallo, rice, beans, and an array of house-made sauces, and on weekends, the Incan-style ceviche is highly sought after. Traditionally prepared (as the Incas did thousands of years ago), fresh lemon juice is squeezed over the fish as it's ordered and served with kumara, salted cancha (fried corn) and grilled corn on the side. Fresh corn chips are fried daily, and house-made bottles of sauce sell out fast, making takeaway orders just as popular as dining in. Better yet, all dishes are prepared with exclusively locally sourced ingredients to support the farmers and producers of the region.

It should come as no surprise that bookings are recommended at this award-winning local favourite.