The name is a thesis. At Bent Taco, the taco is the starting point and the bend is the cooking — a Baja fish taco finished with gochujang-lime crema, a brisket taco built on chimichurri and potato crackling, a burrito that runs General Tso chicken through coconut rice and kimchi. The base is Mexican and the grammar is Southern California, but the kitchen keeps reaching past both for the detail that turns a familiar plate into its own. This is a Collingwood taco-and-drinks kitchen that treats the format as a frame to push against rather than a tradition to protect.
The taco lineup is where to start. The Baja Fish arrives bright and crunchy — crisp fried fish under red cabbage, radish, and apple, pulled together with gochujang-lime crema and cilantro. The Meat & Potatoes taco is the richer counterweight: braised brisket, jack cheese, chimichurri, beet crema, and a scatter of potato crackling. Between them sit the Chicken Tinga, chili-roasted and gluten-free, and the Pork Carnita, pulled pork brightened with pineapple salsa over coconut rice. The same fillings carry into burritos and bowls — a Chicken Tinga Burrito with Monterey jack, coconut rice, and pickled red cabbage among them — so a table can pick the format it wants without leaving the menu's centre. Most of the tacos come marked gluten-free, which makes the lineup easy to navigate without a special request.
Bent Taco has a clear current-menu centre: Baja Fish, Meat & Potatoes, Chicken Tinga, Bent Fried Cauliflower, Chorizo Beet, loaded shareables, burritos, bowls, and taco kits.
Plant-based diners are not limited to one modified side; the official menu supports cauliflower, beet, vegan nacho, corn, and Coliflor Frita paths.
The restaurant works especially well as a planned casual night out, with reservations, margaritas, tequila, mezcal, cocktails, Tot Supreme, Nachos, and tacos all fitting the same occasion.
Bent Taco's clearest identity is tacos: Baja Fish, Meat & Potatoes, Chicken Tinga, cauliflower, and chorizo beet options give the visit its handheld centre.
The menu keeps casual taco-bar comfort but pushes it with gochujang-lime crema, chorizo-spiced beets, General Tso chicken, kimchi, coconut rice, and Bent buffalo cauliflower.
Plant-based diners have more than a token side here: Vegan Nachos, Coliflor Frita, Bent Fried Cauliflower Taco, Chorizo Beet Tostada, and Street Corn Elote make a full order possible.
The drinks side matters here, with margaritas, tequila, mezcal, cocktails, sangria, palomas, and zero-proof choices built to sit naturally beside tacos and shareables.
Bent Taco works well for a shared group order: reserve ahead, put Tot Supreme or Nachos in the middle, then add tacos, burritos, and drinks around it.
Share the nuances of your visit to Bent Taco in Collingwood — the standout dishes, the room, the service.
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