The story
Tucked away on Via Bernardino Galliari, El Beso Cantina Messicana is the kind of spot that feels like a well-kept secret—even for Turin’s top chefs. Michelin-starred creator Franchino Er Criminale calls it a “hidden gem” serving authentic Mexican cuisine, not the Tex-Mex you might expect. The owner is Mexican, and her recipes come straight from her mother and grandmother, resulting in handmade tortillas and fresh, technically excellent dishes. It’s a place, as Franchino notes, where even a starred chef goes to relax and enjoy.
The menu reads like a love letter to regional Mexico. Highlights include the Aguachile di Gamberi, Taco al Pastor di Gamberi, and the inventive Tostada del Polpo Innamorato. The Mole con Secreto Iberico and Gordita di Cocinita Pibil show serious depth, while the Curros con Gelato al Mais e Cioccolato offer a sweet end. With no reservations and an intimate, walk-in-friendly vibe, El Beso is a local spot worth seeking out for a genuine taste of Mexico in the heart of Turin.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
The aguachile di gamberi earns rapturous praise for its bright, zesty freshness, while the overall vibe is a warm, convivial celebration of bold Mexican flavors.
“This is a typical dish from Sinaloa — raw shrimp with recado negro, which is made with lots of different chillies, all charred over fire, then ground with corn, lime, mayonnaise, avocado, cucumber. The shrimp is plump and meaty, and the acidity from the lime is incredible — maybe even a bit too much, but that's what makes it wonderful. You can really taste the quality of the product and the craftsmanship.”
What creators say
1 creator has covered El Beso Cantina Messicana. Most active: Franchino Er Criminale
A hidden gem in Turin serving authentic Mexican cuisine, not Tex-Mex. The owner is Mexican and the recipes come from her mother and grandmother. The food is technically excellent, with handmade tortillas, fresh ingredients, and incredible variety. A place where even a Michelin-starred chef comes to relax and enjoy.
Dishes mentioned
Guacamole con Nachos
This guacamole is one of the best I've ever had — really fresh, perfectly balanced. You don't get too much coriander, or too much onion, or too much lime. It's just right. The nachos are either homemade or carefully selected commercial ones, and they're crunchy and good.
Aguachile di Gamberi
This is a typical dish from Sinaloa — raw shrimp with recado negro, which is made with lots of different chillies, all charred over fire, then ground with corn, lime, mayonnaise, avocado, cucumber. The shrimp is plump and meaty, and the acidity from the lime is incredible — maybe even a bit too much, but that's what makes it wonderful. You can really taste the quality of the product and the craftsmanship.
Taco di Pollo alla Griglia
This is a grilled chicken taco with a little bit of black habanero mayonnaise, slightly spicy — we asked for less heat. There's also cactus on top, and avocado. You squeeze a couple drops of lime, then with your hand — like the Mexican tradition — you use two fingers, close at 45 degrees, and bite. The tortilla is homemade, not store-bought. The flavour is incredible — after the super acidic aguachile, this is all about the grill, a complete shift.
Taco al Pastor di Gamberi
This is a shrimp taco al Pastor — the typical dish from Mexico City, usually made with pork, but here they use shrimp with a special marinade from Mérida, with pineapple, the classic Mexican salsa of tomato, onion, coriander, and an avocado purée. It's served on a plastic plate, just like real Mexican street food. The tortilla is purple corn, handmade. The balance is perfect — you expect something unbalanced but it's spot on.
Tostada del Polpo Innamorato
This is a crispy corn tostada with octopus cut into small cubes, onion, tomato, mayonnaise made with the seven-chilli sauce, celery, and avocado. The tortilla is fried so it becomes hard and crunchy — you eat it and it crumbles everywhere, that's the beauty of it. They even put a bit of sauce underneath so it doesn't fly off the plate. Delicious.
