Barracuda Taco Stand
Mexican restaurant · Irish Channel ·
Tacos, margaritas, and outdoor dining in a funky garden setting
Tacos, margaritas, and outdoor dining in a funky garden setting
"Think patio meets margarita garden meets funky picnic space and you’ll get the drift of what Barracuda has going for it. Order food inside and then grab a picnic table out back. The crowd is a fun mix of families with kids, pals, and date-night couples. Oh, and the food is across the board excellent." - Clair Lorell, Eater Staff
"What’s more kid-friendly than picnic tables? Barracuda offers a funky picnic space-meets-margarita garden that’s often teeming with happy children, but also couples and groups. Order food and then grab a picnic table out back, and for the adults, don’t miss the incredibly fresh cocktails. A second, even larger location in Algiers Point is equally family-friendly." - Clair Lorell, Eater Staff
"This unassuming hut with a big outdoor space on Tchoupitoulas Street is a gem, ideal for take out or patio seating. Try the mushroom taco for sure, and ask for extra salsa macha. The margarita garden is open for weather-protected outdoor dining and delicious fresh fruit drinks daily, lucky since it’s taken Uptown by storm. There’s also a Barracuda across the river in Algiers." - Beth D'Addono, Clair Lorell
"Barracuda, Uptown’s neighborhood taco stand and margarita garden, expanded to Algier’s Point right by Confetti Park in 2021. Known for handmade Sonoran-style flour and fresh-pressed corn tortillas, Barracuda offers classic tacos like carne asada and chicken adobo, but is also has vegetarian and vegan options. Sides of the smoky roasted salsa roja and queso with chips are a must." - Beth D’Addono
"Bring taco Tuesday to game day with a taco party from Barracuda. Priced at $135 to feed 12 to 15 friends, the package includes fixings for 36 tacos, salsa, and cheese with a choice of two of five filling options, from grilled steak to mushrooms and adobo pork. Get margaritas and other drinks by the jug full and dips and sides portioned to feed between six and 20." - Beth D’Addono