Walk into Garage Taco Bar in Dover, New Hampshire, and you're immediately hit by a vibe that’s more "cool neighbor's workshop" than "corporate restaurant." It’s an old service station. It’s gritty. It’s loud. And honestly, it’s exactly where you want to be eating a taco on a Tuesday night. Most people show up expecting a standard Mexican joint, but the garage taco bar menu is a different beast entirely. It’s less about traditional authenticity and more about what happens when you prioritize fresh ingredients and a massive wood-fired grill over everything else.
The menu is a tight, focused list that doesn't try to be everything to everyone. You aren't going to find twenty different burritos or a 15-page cocktail list. Instead, you get a curated selection of tacos, some "not tacos," and a beverage program that leans heavily into tequila and mezcal. It's built for speed, but the flavors suggest someone in the back is spending a lot of time on the prep.
The Tacos: Breaking Down the Garage Taco Bar Menu
The heart of the operation is, obviously, the tacos. Most are served on corn tortillas—locally sourced when possible—and they don’t skimp on the fillings. If you’re a first-timer, the Carne Asada is the benchmark. They use high-quality beef, and because of that wood-fired grill mentioned earlier, it gets a char that you just can't replicate on a flat-top. It’s topped with onion, cilantro, and a radish slice that adds a necessary crunch. Simple. Effective. No fluff.
Then there’s the Al Pastor. Now, purists might look for a traditional vertical spit (trompo), but Garage puts their own spin on it. The pork is tender, marinated in achiote and pineapple, and it carries a sweetness that balances the heat from the house-made salsas. Speaking of heat, the salsas aren't just an afterthought. They range from a mild verde to a habanero-based sauce that will actually make you sweat. Proceed with caution.
Seafood and Veggie Options
Don't sleep on the Fish Taco. They usually feature a blackened or grilled seasonal catch. It’s light. It’s bright. The cabbage slaw provides a vinegar-forward acidity that cuts right through the fat of the fish. If you're going meatless, the Roasted Cauliflower taco is surprisingly beefy in texture. It’s tossed in a spice blend that mimics some of the heavier meat options, so you don't feel like you're missing out on the party.
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One thing you’ll notice about the garage taco bar menu is the price point. In an era where "boutique" tacos are somehow costing $8 a pop, Garage stays relatively grounded. You can get full without feeling like you just paid for a three-course steak dinner. It’s accessible. That’s the point.
Why the "Not Tacos" Matter Just as Much
Sometimes you aren't in the mood for a handheld. The "Not Tacos" section of the menu is where some of the best value lives. The Street Corn (Elote) is a mandatory side. It’s messy. You will get crema on your face. You will get cotija cheese on your shirt. It is worth it. They grill the corn until it’s slightly blackened, then slather it in that tangy, salty, spicy mixture that makes elote a global obsession.
- Guacamole and Chips: Made fresh daily. Not that weird, neon-green paste you find at the grocery store. It’s chunky, seasoned with lime, and the chips are thick enough to handle a heavy scoop without snapping.
- The Garage Bowl: Basically everything great about the tacos, but served over rice and beans. It’s the "I’m actually hungry" option.
- Quesadillas: Large, cheesy, and toasted until the tortilla is crisp. Great for kids or for the person in your group who "doesn't really like tacos" (who are these people, anyway?).
The logic behind the menu structure is clear: do a few things exceptionally well rather than a hundred things mediocrely. By keeping the kitchen focused on a limited set of ingredients, they ensure turnover is high. High turnover means the cilantro is always crisp, the lime wedges are juicy, and the meat hasn't been sitting in a warming tray for six hours.
The Bar Scene: Agave and Beyond
You can't talk about the garage taco bar menu without mentioning the drinks. This isn't a place where you order a generic "house margarita" and call it a day—though their house marg is solid. They take agave spirits seriously. The list of tequilas and mezcals is impressive for a spot that looks like you could get an oil change in the back.
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The Spicy Margarita is the crowd favorite. It uses house-infused jalapeño tequila, and it has a kick that lingers. If you want something smokier, the mezcal-based cocktails offer an earthy depth that pairs perfectly with the charred flavors of the grilled meats. They also keep a rotating selection of local craft beers on tap, because it is New England, after all. A crisp pilsner from a nearby brewery is often the best palate cleanser between a spicy chorizo taco and a rich carnitas one.
The Strategy for the Perfect Meal
If you're heading there on a Friday night, be prepared for a wait. It’s popular for a reason. Here is how to navigate the experience like a regular:
Start with the chips and salsa. It’s a low-cost entry point that lets you test your heat tolerance before the main event arrives. Order three tacos. The "two is a snack, three is a meal" rule definitely applies here. Mix and match—get one heavy hitter like the Carne Asada, one lighter option like the Fish or Cauliflower, and one wild card like the Chorizo and Potato.
The Chorizo and Potato taco is a sleeper hit. The potatoes soak up all the rendered fat from the spicy sausage, becoming these little flavor bombs that provide a completely different mouthfeel than the steak or pork. It’s hearty. It’s comforting. It’s basically a breakfast taco that graduated college and got a job.
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Community and Atmosphere
What really sells the garage taco bar menu isn't just the food; it’s the lack of pretension. You’ll see families with young kids sitting next to bikers, who are sitting next to office workers grabbing a post-shift drink. The open-air feel (when the garage doors are up in the summer) makes it feel like a massive block party.
There’s a specific kind of magic in eating a taco while looking at old automotive memorabilia and feeling the breeze. It reminds you that dining out doesn't always have to be a formal event with white tablecloths and hushed tones. Sometimes, it’s just about good food, cold drinks, and a place that feels honest.
Practical Insights for Your Visit
- Check the Specials: They often run limited-time tacos that aren't on the printed menu. These are usually where the kitchen staff gets to experiment with weirder ingredients or seasonal produce.
- Go Early or Late: The 6:00 PM rush is real. If you want to avoid the crowd, hit them up for a late lunch or a post-8:00 PM dinner.
- Takeout Works, But... Tacos have a half-life. They are best consumed within five minutes of leaving the kitchen. If you must do takeout, try to eat them in the car or as soon as you get home to avoid the "soggy tortilla" syndrome.
- Parking: It’s Dover. Parking can be a nightmare. Be prepared to walk a block or two, but consider it a way to work up an appetite for that third taco.
The reality is that Garage Taco Bar has succeeded by leaning into its identity. They don't try to be a high-end Mexican restaurant. They don't try to be a dive bar. They are exactly what the name says: a taco bar in a garage. And as long as they keep that wood grill hot and the tequila flowing, the menu will continue to be a staple of the local food scene.
To get the most out of your visit, focus on the grilled meats and don't skip the elote. If you're feeling adventurous, ask the bartender for a mezcal recommendation that isn't too "ashtray-heavy" for a beginner. Most importantly, don't overthink it. It's just a taco. But at Garage, it's a really, really good one.