Mercado, Mexican Market & Taqueria

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Mercado, Mexican Market & Taqueria Port Moody and Coquitlam's local Mexican Market and Taqueria. We offer freshness, flavour and simplicity in every meal. Join us for a good time!

In Mexico, every day is taco day. We're just making it official. 🌮Corn tortillas pressed in-house, asada off the plancha...
10/06/2026

In Mexico, every day is taco day. We're just making it official. 🌮

Corn tortillas pressed in-house, asada off the plancha, cilantro and onion done right, and a little salsa on the side for whoever's brave.

Grab a plate, bring the crew, and if you're feeding a whole office, we cater too.

Pásale, nos vemos en Mercado.

Tonight, plazas all over México fill up, someone shouts "¡Viva México!" and thousands shout it right back. 🇲🇽It's El Gri...
09/15/2026

Tonight, plazas all over México fill up, someone shouts "¡Viva México!" and thousands shout it right back. 🇲🇽
It's El Grito, a tribute to the early hours of September 16, 1810, when Miguel Hidalgo rang the church bell in Dolores and called the people to rise up.
Back home it's a night of pozole, tequila, and the whole family out in the street. Here, pull up a stool with us. Tacos count.
Throwing your own fiesta patria? We do catering too.
Pásale, y que viva México. 💚🤍❤️

Pico de gallo chopped this morning, not last week. 🔪Tomato, onion, cilantro, lime — that's it, and that's the point. No ...
08/18/2026

Pico de gallo chopped this morning, not last week. 🔪

Tomato, onion, cilantro, lime — that's it, and that's the point. No jars, no shortcuts, nothing sitting around losing its crunch. Same with the frijoles underneath and the tortilla holding it all together. Built in front of you, wrapped in paper, handed over still warm. Pásale.

Carnitas by the tray — Mexican food ready to go. 🥘Ten pounds of pork slow-cooked until the edges go crispy and the middl...
08/17/2026

Carnitas by the tray — Mexican food ready to go. 🥘

Ten pounds of pork slow-cooked until the edges go crispy and the middle stays juicy, packed hot and sealed for the drive. Feeds a crowd, no plating required — just tortillas, salsa, and everybody serving themselves. Birthdays, office lunches, backyard afternoons in the Vancouver sun. Order ahead and we'll have it waiting. Nos vemos.

The moment the tray lands in your hands — that's the one.Four tacos, lime wedges, salsa in a cup on the side. Order at t...
08/03/2026

The moment the tray lands in your hands — that's the one.
Four tacos, lime wedges, salsa in a cup on the side. Order at the counter, grab a spot at the wooden bar, and eat while everything's still warm. Cutlery's there if you want it, though the tacos really don't need it. Lunch here takes about as long as you want it to: fifteen minutes standing up, or an hour if the conversation's good.
Come find a seat. Bigger group somewhere else? We cater. 🍋

Look at what's actually going into this taco: nothing you can't name.Beans cooked down in-house. Tomato, onion and cilan...
07/30/2026

Look at what's actually going into this taco: nothing you can't name.
Beans cooked down in-house. Tomato, onion and cilantro chopped that morning. A slice of ripe avocado. Crema, and that's it. No fillers, no powders, no ingredient list you'd need to look up. Real food doesn't need much — it just needs to be handled properly.
Built one at a time, right in front of you. Also good to know: we cater. 🥑

The salsa always comes on the side — and that's on purpose.Heat is personal. Some people want a light drizzle, some want...
07/29/2026

The salsa always comes on the side — and that's on purpose.
Heat is personal. Some people want a light drizzle, some want the whole cup. Handing it over separately means you decide how hot your taco gets, and the tortilla stays sturdy instead of soaking through on the walk back to your table. It's how taquerías in Mexico have always done it: build the taco, let the eater finish it.
Order at the counter, salsa comes with it. Also worth knowing — we cater. 🌮

This is what hours of low, slow cooking looks like.Carnitas can't be rushed. The pork simmers gently until it's tender e...
07/21/2026

This is what hours of low, slow cooking looks like.
Carnitas can't be rushed. The pork simmers gently until it's tender enough to pull apart with a fork, then crisps up at the edges for that contrast of soft and golden. No liquid smoke, no shortcuts — just meat, time, and patience until every strand carries flavour all the way through.
Scooped fresh, ready for a warm tortilla. Feeding a crowd? This is exactly the kind of thing our catering was built for. 🐖

Two vegetarian tacos, and not a single shortcut between them.Roasted poblano folded with sweet corn and onion. Meaty mus...
07/20/2026

Two vegetarian tacos, and not a single shortcut between them.
Roasted poblano folded with sweet corn and onion. Meaty mushrooms caught in the pan with strips of chile. Every element is cooked down properly, whole ingredients coaxed into something with real depth — then finished with fresh cilantro and a dusting of cotija.
Plant-based food doesn't have to be an afterthought. Here, it gets the same care as everything else. Hosting a mixed crowd? Our catering keeps everyone happy. 🌽

Four tacos, four completely different worlds — and that's the whole beauty of it.In Mexico, taco fillings aren't interch...
07/15/2026

Four tacos, four completely different worlds — and that's the whole beauty of it.
In Mexico, taco fillings aren't interchangeable. Cochinita-style pork carries the Yucatán. Carne asada speaks to the north. Fish tacos are pure coast. Each one is its own region, its own history, sitting side by side in the same order. That's not a menu quirk — it's a whole country on a piece of paper.
Come build your own lineup. Feeding a bigger group? We do catering. 🌮

Address

2565, Barnet Highway, Unit 16
Coquitlam, BC
V3H4E2

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9pm
Saturday 11am - 9pm
Sunday 11am - 9pm

Telephone

+16044742908

Website

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