Cape May usually brings to mind Victorian houses, lace curtains, and maybe a very formal crab cake dinner. But if you walk down Beach Avenue and look toward the ocean, there’s a spot that feels less like a historical museum and more like a vibrant, salt-rimmed escape. It's called Taco Caballito Cape May. Honestly, it’s the kind of place that catches you by surprise because it manages to be both a high-end tequila bar and a laid-back taco joint simultaneously.
Most people stumble in after a day on the sand. They’re sun-dasted, wearing flip-flops, and looking for something that isn't a fried clam strip. What they find is a massive collection of agave spirits and some of the most creative coastal Mexican food in New Jersey. It’s not just a restaurant; it’s a vibe shift.
The Reality Behind the Taco Caballito Cape May Experience
You’ve probably seen the bright colors and the outdoor seating. It looks inviting. But the real magic of Taco Caballito Cape May is actually in the basement—or rather, the "agave cave" spirit. This isn't your typical "margarita from a plastic jug" kind of place. They take their tequila seriously. Like, really seriously. We’re talking over 70 different varieties of tequila and mezcal, ranging from the smooth, approachable blancos to the complex, smoky extra añejos that sip more like a fine scotch than a party shot.
The food menu doesn't play it safe, either. While you can certainly get a standard carnitas taco, the kitchen leans heavily into the "coastal" part of coastal Mexican. Think blackened mahi-mahi with a pineapple-habanero salsa that actually has a bit of a kick. They don’t dumb down the spice for the tourists. If a pepper is supposed to be hot, it’s hot.
Why the Location Matters
Being right on the water changes things. You get that Atlantic breeze hitting the patio, which somehow makes a spicy margarita taste about ten times better. The building itself has history, sitting in a prime spot that has seen various businesses come and go over the decades. But Taco Caballito feels like it finally stuck the landing. It fills a void in the Cape May dining scene—the need for something loud, fun, and unapologetically bold.
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It’s busy. Very busy. If you show up on a Saturday in July at 7:00 PM, you’re going to wait. That’s just the reality of Cape May. But the beauty of this place is that the wait is part of the scene. You grab a drink, watch the crowd, and soak in the energy.
What to Actually Order (And What to Skip)
Let’s talk strategy. If you’re going to Taco Caballito Cape May, you have to understand the menu layout. It’s built for sharing, but some things are non-negotiable.
The guacamole is a baseline test. Theirs is chunky, fresh, and topped with pumpkin seeds (pepitas) which adds this earthy crunch you didn't know was missing from your life.
- The Tacos: They come in pairs. The Korean BBQ taco is a bit of a wild card—it’s got that sweet-salty-spicy balance with kimchi slaw. It’s good, but if you want the "Cape May" experience, go for the Seared Scallop taco. Cape May is one of the biggest commercial fishing ports for scallops on the East Coast, so you’re getting the local gold right there in a tortilla.
- The Drinks: Don’t just order a house marg. Look at the "Oaxacan Old Fashioned." It uses mezcal to bring a smoky depth that pairs perfectly with the saltiness of the food.
- The "Secret" Favorites: The street corn (elote) is messy. Don’t order it on a first date unless you’re very comfortable with your partner. It’s slathered in aioli and cotija cheese and it’s glorious.
Some people find the prices a bit steep for tacos. It’s a fair critique if you’re comparing it to a food truck in Philly. But you aren’t paying for just a taco; you’re paying for the Beach Ave real estate and the fact that the tequila curator actually knows the difference between a Highland and a Lowland agave. It’s an elevated experience.
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The Agave Education
One thing that sets Taco Caballito Cape May apart is the staff’s knowledge. Usually, at a beach bar, if you ask about the flavor profile of a mezcal, you get a blank stare. Here, they can actually explain why a Tobalá agave tastes like tropical fruit and wet earth.
Agave spirits are trending globally, but they are often misunderstood. Most people think of tequila as the thing that gave them a headache in college. Taco Caballito is part of the movement to rebrand it as a sophisticated, terroir-driven spirit. They treat it with the same respect a sommelier treats a Bordeaux.
Managing the Crowds
If you hate lines, go for lunch. Or better yet, go on a Tuesday. The "Taco Tuesday" vibe is real, but the mid-afternoon lull is the sweet spot. You can snag a seat by the window, watch the Cape May carriages roll by, and eat your weight in chips and salsa without the roar of a hundred other diners.
The outdoor seating is the most coveted. There is something fundamentally "summer" about eating a taco while smelling the salt air. Even in the shoulder season—September and October—the vibe stays high. Cape May is a year-round town now, and Taco Caballito stays open long after the lifeguards have packed up their stands for the winter.
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Misconceptions About Coastal Mexican Food
A lot of people think "Coastal Mexican" just means putting a piece of fish in a taco. It’s more than that. It’s about acidity. It’s about using lime and vinegar to cut through the heat of the sun. At Taco Caballito Cape May, you see this in their ceviche. It isn't just sitting in a pool of juice; it’s bright, firm, and seasoned with intention.
There’s also this idea that Mexican food has to be "cheap" to be authentic. That’s a tired narrative. When you’re sourcing fresh seafood from the Jersey Shore and importing high-quality spirits from Jalisco, the overhead is real. This is "Modern Mexican," and it reflects the way the cuisine is evolving in cities like Mexico City and Los Angeles.
The Atmosphere Factor
The lighting is dim, the music is upbeat but not deafening, and the decor is "industrial chic meets tropical cantina." It feels expensive but not stuffy. You can wear a sundress or you can wear a t-shirt. Nobody cares. That’s the beauty of the Jersey Shore—the democratization of luxury.
Actionable Advice for Your Visit
To get the most out of your trip to Taco Caballito Cape May, follow these steps:
- Arrive Early: If you want an ocean-view table, aim for 4:30 PM. The dinner rush hits like a wave at 6:00 PM.
- Ask for a Flight: If you aren’t a tequila expert, ask the bartender to put together a flight of three distinct styles (Blanco, Reposado, and Anejo). It’s the best way to learn what you actually like.
- Local Over Global: Stick to the seafood tacos. The pork and beef are great, but you’re at the shore. Eat the scallops and the mahi.
- Check the Specials: The kitchen often runs seasonal specials based on what’s coming off the boats at the Lobster House docks just a mile away.
- Parking Hack: Don't even try to park on Beach Ave during peak hours. Head a few blocks inland toward the residential streets (check the signs for permits!) or use the municipal lot near the Washington Street Mall and take the short walk over.
Taco Caballito isn't just another restaurant in a tourist town. It’s a specialized experience that brings a bit of urban edge to the Victorian charm of Cape May. Whether you’re a tequila aficionado or just someone who really appreciates a perfectly seasoned taco, it’s a mandatory stop on any Cape Island itinerary.
The next time you find yourself wandering the promenade, skip the pizza window for once. Go find a seat, order something with a little smoke and a lot of lime, and realize that Cape May has a much spicier side than the postcards suggest. It’s about the balance of the salt in the air and the salt on your glass. That’s where the magic happens.