Macaria arrives in Bangkok, A heartfelt Mexican kitchen rooted in story, heritage, and bold flavor.

Macaria, a contemporary Mexican restaurant rooted in tradition and heart, opens in Bangna with a soft launch from July 18 to 20, 2025 and a grand opening on July 26, 2025. Offering a deeply personal take on modern Mexican cuisine, Macaria blends time-honored recipes with local ingredients and Thai spirit.

Guests can expect handmade corn tortillas, fire-roasted meats, and soulful dishes rooted in Mexico’s rich culinary heritage. With premium Mexican ingredients and a thoughtful touch of Thai influence, Macaria honors tradition while embracing its Bangkok home.

Set inside the Maple Hotel, Macaria’s warm, thoughtfully crafted space brings accessible sophistication to Bangna – perfect for intimate dates, lively gatherings, or a relaxed dinner. Designed with storytelling in mind, the interiors reflect the richness of Mexican culture: hand-painted walls, warm lighting, and a one-of-a-kind rope installation that invites guests into a sensory journey.

Macaria is named after the woman who helped raise and inspire the restaurant’s owner, Iñigo,
a warm, street-smart Mayan woman whose soulful cooking and quiet strength shaped his understanding of food, family, and openness to the world. Years later, after moving to Thailand and making it home, Iñigo created Macaria as a tribute to both countries that shaped him – the Mexico that raised him and the Thailand that embraced him.

The menu is rooted in her legacy but gently seasoned by this country: its ingredients, its people, and its spirit. Macaria never boarded a plane, but her story now lives on across continents, in every dish, every detail, and every guest welcomed through the door.

“This restaurant is my way of keeping her spirit alive,” says Iñigo. “Though she passed away years ago, her memory lives here — in this space, and in every dish we serve. My children will grow up in Bangkok knowing her name. Through these dishes, I hope you will too.”

The menu draws inspiration from regions like Oaxaca, Puebla, and Yucatán – Iñigo’s hometown, featuring traditional dishes, inventive takes on classics, and distinctive Thai-Mexican fusion signatures. Some house favorites include:

Caldo de Piedra:
A dish with ancient roots, this “stone soup” is a traditional Oaxacan broth created by the Chinantec
people of pre-Hispanic Mexico. Originally prepared right by the riverbank, hot lava stones were
dropped into bowls of fresh river water to cook just-caught fish and shrimp, infusing the broth with
purity and heat. At Macaria, we honor this tradition with our own take: red-hot stone, raw seafood,
and a vibrant, soul-warming broth.

Frijol con Puerco
“El lunes es de frijol con puerco.” Every Yucatecan knows that Mondays are for frijol con puerco,
so the saying goes. In Iñigo’s hometown, this pork, rice, and bean dish is eaten every Monday
without fail, a comforting tradition passed down through generations. Macaria’s version features
roasted pork belly with whole black beans, chiltomate sauce, avocado, relish, and diced lime. It’s the
ultimate Yucatecan homestyle classic.

Trio de Panuchos:
A playful fusion of Latin American and Thai flavors, this signature dish reimagines the classic Yucatecan panucho – a crispy tortilla filled with black beans – with bold, unexpected toppings.
This trio features picaña and chimichurri, green curry chicken, and hang le crispy pork belly,
a cross-cultural bite that’s rich, vibrant, and uniquely Macaria.

Castaqueso Taco:
Crispy, melty, and unapologetically rich — this house favorite brings together fried pork bell
and molten cheese in a vibrant red guajillo tortilla. It’s topped with chiltomate, fresh cilantro, and xcatic aioli — made from prik noom, a mild, citrusy Thai pepper that adds just the right kick. The kind of taco you’ll think about long after the last bite.

La Trucha:
Steelhead trout glazed in a la talla marinade and finished with a red curry aioli, served over sautéed green mango and bok choy pickled in chrysanthemum. A vibrant, Thai-Mexican harmony of smoke, spice, and acidity.

Pollito Pibil:
Tender half chicken marinated in recado rojo — a vibrant spice blend made with achiote, an earthy, mildly peppery seed native to Mexico — and slow-cooked until juicy and flavorful. Served with pickled red onion, black beans, Mexican rice, xnipec salsa, and homemade corn tortillas.

Macaria opens its doors with heart, heritage, and a menu full of stories — inviting guests in Bangkok to discover the soulful, surprising flavors of modern Mexican cooking.

Follow Macaria on

• Facebook: macariabangkok
• Instagram: @macariabangkok
• LineOA: @macariabkk