Indomable taquería, opened a month ago in Madrid's Prosperidad neighborhood by Nathalia Ordóñez and Silvia Díaz, has quickly gained fame through word-of-mouth from local porters. Its menu fuses Caribbean, Mexican, Asian, and Colombian influences in an innovative offering. The minimalist and relaxed venue draws daily crowds with tacos and charitable dishes.
Nathalia Ordóñez, a 33-year-old Colombian, abandoned her industrial engineering studies to follow her passion for gastronomy. 'I wanted to make toys,' she recalls with a smile, dressed in jeans and an oversized sweatshirt. After enrolling at the Culinary Institute of America in New York, she worked at the Four Seasons in Washington until Trump's policies led her to turn down offers in Canada and Costa Rica. She arrived in Madrid in 2018 and, after four years at Take a Chef, decided to start a venture with her partner Silvia Díaz.
Indomable opened a month ago in the Prosperidad neighborhood, focusing on culinary fusions. 'The proposal draws influences from Caribbean, Mexican, Asian, and Colombian cuisines,' explains Ordóñez from behind the bar. Cristian Pavón leads the kitchen, helping to train the team from Fundación Raíces. The menu features tacos like chicken in plum mole with dukkah and carnitas with escabeche and avocado, plus local nods such as Paquita Salas torreznos or the traditional gilda.
Some dishes have a social impact: for every aguachile served, they donate one euro to Fundación Iquitos for Amazon projects. The pineapple guacamole comes with totopos from Las luchas MX. 'When I arrived in Madrid, I couldn't find taco places I liked. They were either cheap or too fancy; there was no middle ground,' confesses Ordóñez. She chose a minimalist and modern venue, with a short menu that will change frequently and a relaxed atmosphere.
Its success has been boosted by porters from nearby buildings, who provided 'the best advertising.' The place fills up almost every day, showing that in Madrid, like in New York or London, conceptual blends can succeed.