El Guapo Cantina, Bathurst
Tucked away just off Keppel Street, El Guapo Cantina is one of Bathurst’s most charming hideaways – eclectic, colourful, and full of that cosy, authentic Mexican‑leaning energy. Inside, it’s warm and intimate, all textured colours and earthy oranges. Step outside and you’re met with a courtyard strung with dozens of hanging lights, glowing softly overhead and giving the whole space that relaxed, festive feel.
Hosts Kerry and Michael are a huge part of the magic. They’re welcoming, delightful, and genuinely charming – the sort of people who make the whole place feel like you’ve been invited over rather than booked in. And then there are the margaritas – Kerry’s weekly themed creations, each one built around a seasonal flavour. Rhubarb, tomato, citrus, berry… divine.
El Guapo has also caught the eye of the Australian Good Food Guide, featured in a round‑up celebrating venues built on bold flavour and genuine hospitality.
Why we love it
The food is fresh, generous, and built for sharing. A few share plates is the sweet spot – enough colour and flavour on the table to keep everyone happy without overthinking it. The atmosphere is relaxed, easy, and a little bit festive.
Behind the Bar at El Guapo
Kerry is one half of the magic at El Guapo. She shared with us more about the year they’ve had, how the venue has shifted since stepping in, and the small moments that keep it all feeling worth it.
What drew you to El Guapo when you were originally looking at opening a wine bar?
It was the courtyard first – it’s hard to find an outdoor space like that in Bathurst. We think it’s possibly the best courtyard in town. And second, the potential to turn the venue into a wine bar. The bones were there, and we could see what it might become.
Taking over in October last year was more necessity than choice. The business was closed for repairs – a burst frozen pipe had destroyed the kitchen and bar ceilings – and we needed to get it open again and start earning to support future changes. So we decided to run the venue “as is” for a year, then reassess and make decisions about its future.
How has the venue evolved since you stepped in?
The food menu stayed the same at first – our first foray into restaurant ownership meant choosing our battles, and the food wasn’t one of them. After reviewing feedback and aligning with what we wanted to create, we refreshed the venue, the drinks list and the service environment. Acts of service are my love language, so shifting from transactional service to genuine hospitality has been the biggest focus – and we both believe in leading by example. Next up: new menu items and a tequila menu.
What dish feels most “El Guapo” to you?
El Guapo was named after a character in The Three Amigos and translates to The Handsome One (a tongue‑in‑cheek nod to Michael!!). The dishes with the biggest Mexican flavours feel the most El Guapo: quesabirria, albondigas, empanadas. If I had to choose, it’s the quesabirria or the albondigas.
Let’s talk more about your special (delicious) margaritas…
The monthly margarita special started at Christmas when I had a kilo of cherries that needed using, so I turned them into a shrub and put it in a margarita. The flavours began as seasonal, but sometimes I go off‑piste because I want to learn a new drink‑making process or I taste something and want to turn it into a margarita.
The most ordered dishes?
Jalapeño poppers, queso, fajitas and the giant chimichanga.
What do you love most about what you do?
Seeing people genuinely enjoying their time at El Guapo – and hearing guests share compliments about the food or service with each other as we walk past.
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