There aren't too many places round here that you can chow on a prawn taco while listening to Silverchair's Frogstomp and feeling sand between your toes.
Oh, and with a flamingo peering over your shoulder.
And it's this quirky combo that works so well for Beach Burrito Company in Fortitude Valley.
Part grunge, part fiesta, this oasis of vibrant colour would be just as at home overlooking the Caribbean Sea.
The front of the restaurant is taqueria style, with long tables and booths lined up amongst the lively wall art conjuring Day of the Dead parties. Out back, the carnival continues with fairy lights strung across the open courtyard and potted palms.
Now to the food… pico de gallo, frijoles and chipotle may now be part of our everyday culinary lingo and I'm sure there were collective sighs of "not another Mexican restaurant" when this place opened.
Sure, the menu has the obligatory nachos, quesadillas and jalapeno poppers (the latter now gracing the menus of most gastro pubs in Brisbane) but it's the small touches that make this place so unique and authentic.
The aforementioned prawn tacos are cooked in lime juice and chilli garlic butter then mixed with fresh mango and pineapple and jalapeno salsa for a fresh, sweet kick. Pibil pork is slow cooked for 8 hours in chillies and spices, then shredded and added to rice, frijoles especial, cheese, smokey salsa and chipotle mayo to make up a killer burrito.
Taquitos are filled with your choice of chilli con carne, pibil pork, chipotle chicken or tofu then combined with cheese, rolled and flash friend before being topped with lime juice and chilli salt.
The drinks list isn't extensive (wine only comes in "red or white") but there is sangria, buckets or beer and three types of margarita to tempt you.
Beach Burrito Company also has a restaurant in West End.
TUL Note: Penny is a freelance food writer and obsessive cook, who has returned to Brisbane after ten years living in the UK and Melbourne. She is currently taking her passion for sweets treats one step further and learning the skills to become a pastry chef from her culinary idols, documenting her experiences through her blog Project Pastry.
Image credit: K Blog