Corral’s Tacos and the birria that has all of Oslo drooling

By Celina Tran | Photos: Corrals Tacos

Oslo’s food scene has never been more dynamic than now. The city seems to reinvent itself every season, yet there has been something missing, a certain je ne sais quoi. This was at least the case until Corral’s Tacos entered the game. Fun, flavourful, and authentic, Corral’s Tacos brings a piece of Mexico to Norwegian bellies.

On any given evening in Oslo, you can wander from minimalist Nordic tasting restaurants to ramen bars, bao kiosks and coffee nooks, and still feel like you have only skimmed the surface. The city’s food scene is buzzing, restless, inventive, hungry for the next thing. Yet in this maze of pop-ups and polished restaurant concepts, there is one place that people keep talking about with the kind of enthusiasm normally reserved for hometown heroes.

It is not a Michelin-star contender or a chef-driven manifesto. Rather, it is simply tacos. Corral’s Tacos has become the capital’s unlikely cult favourite: a warm pocket of Mexican soul, originally served out of a food truck by one singular man.

Corral’s Tacos and the birria that has all of Oslo drooling

The road from food truck to restaurant

Ole Victor Corral had long dreamed of creating something of his own. Growing up in a Mexican-Norwegian household, he was introduced to Mexico’s flavours early on and decided his project should tap into the tastes of his childhood.

“I was looking for a project that felt meaningful,” he explains. “Food was the red thread, something connected to my background, something I cared about.” So, he launched a modest food truck. At first, it was a one-man operation: Ole cooked, served, marketed, cleaned – everything.

Ole Victor Corral.

“I stood there making tacos with a queue down the street. It was, of course, fun, but very, very intense,” Corral recounts. One day, his personal trainer happened to show up. “He saw that I was struggling and asked if I needed a hand. He jumped straight into the truck and started working. I offered him the job on the spot, and he’s still here today.”

Corral’s Tacos and the birria that has all of Oslo drooling

What followed was a fast, almost surreal expansion. The first restaurant opened in May 2023, transforming the intimate energy of the truck into a warm, lived-in space where people stayed longer than they intended. Then Økern came, then Asker, each with its own personality but sharing the same backbone of good flavours. Social media amplified the momentum, with videos of melty birria tacos dipping into steaming consommé spreading far beyond the capital’s streets.

Soon the accolades came, too, including Wolt’s Newcomer of the Year 2023 and Aftenposten Oslo’s Best Food on the Go 2023. “We opened the two new restaurants within one month,” Corral says. “It’s been exhilarating, but a lot of work, to say the least.”

Corral’s Tacos and the birria that has all of Oslo drooling

Good tacos, good vibes, and a hopeful final

“We focus on one thing: tacos done right,” says Corral. For him, a taco is deceptively simple, but that simplicity demands precision. The meat has to be tender, the seasoning balanced, the tortilla warm enough to feel alive in your hands. That instinct for taste, shaped by a childhood steeped in Mexican cooking, guides everything served at Corral’s Tacos. Its birria in particular has become something of a signature: slow-cooked beef folded into corn tortillas and served with a rich, spicy broth that draws people back again and again.

Corral’s Tacos and the birria that has all of Oslo drooling

“What often surprises new guests, though, is the atmosphere at our restaurants. We’ve lovely locations, interiors, music, and good vibes in general,” says Corral. Each Corral’s location has its own personality, but they share a certain unpolished warmth. Solli has a homely feel, Økern feels like a local hangout with its quiz nights and small events, and Asker recently opened to a full house and a surge of energy that will undoubtedly continue to carry it.

Corral’s Tacos and the birria that has all of Oslo drooling

Wonderful drinks, too, are served at the restaurants – margaritas, Mexican beers, cocktails, and even Jarritos at Økern. The atmosphere strikes a rare balance of casual and unpolished, yet intentional. “The good vibes behind the scenes transfer into the restaurants. I’m very proud of the work environment and culture we’ve worked very hard to establish. People get along well, and communication is good. Our team actu ally looks forward to coming in, which is incredibly important to me.”

In the last three years, Corral’s Tacos have seen a growth and momentum most start-ups can only dream of. Going for ward, they have only one goal: to continue maintaining quality and keeping their cus tomers happy. “We’re very grateful for our guests,” Corral says. “We just want people to enjoy our food.”

Next year, when Norway plays in the World Cup, Corral plans to be part of the excitement. “People should know that they can come and watch the matches here,” he says. But when asked about a hypothetical Norway-Mexico final, diplomacy kicks in, and he concludes: “I’m afraid I can’t say who I’d be cheering for.” At least we know one thing: there will be Norwegian-Mexican tacos for the celebration.

Corral’s Tacos and the birria that has all of Oslo drooling