By McKenzie Kraemer
If you’ve ever wished for a place where bold food, cheeky cocktails, and lakefront vibes collided, Spitfire Tacos + Tequila is the answer to your culinary daydream. Born out of years of restaurant experience and a love for spirited spaces, this Idaho original brings unapologetically bold flavors to its new home on the shores of Payette Lake in McCall.
Owner and creator Scott Slater says it best: “We set out to build something that breaks the rules.” At Spitfire, tacos aren’t confined by tradition. They’re a mash-up of global flavor, local Idaho ingredients, and a heavy dose of irreverence. That same maverick mindset applies behind the bar, where the tequila program walks the line between playful and refined.
The McCall location takes that energy lakeside, where a smashburger taco tastes even better with a view and the tequila flows as easily as conversation. Whether you’re a local looking for a new hangout or a visitor hoping to discover a hidden gem, this is one spot that feels like it’s been part of the lake culture forever.
And while the atmosphere feels like a house party where everyone’s invited, the food is no joke – scratch-made, no seed oils, bold marinades, and quality proteins. Pair that with a soundtrack of energetic music, wildly creative cocktails, and a team that’s genuinely happy you’re there? You’ve got Spitfire.
Here are two of their signature creations that bring the heart of Spitfire straight to your kitchen or cocktail cart.
Mexico City Margarita
A smoky, citrusy twist on the classic that delivers savory depth and a little surprise in every sip.
Ingredients:
- 2 oz Campo Bravo Reposado
- 1 oz fresh lime juice
- 1 oz charcoal simple syrup
- 0.5 oz Naranja (orange liqueur)
- 3 dashes serrano & grapefruit bitters
- 1 drop MSG solution
Directions:
Shake all ingredients in a tin and single strain into a rocks glass over a large cube or well ice. Garnish with a tajín rim and a dehydrated lime wheel. Sip. Repeat.
Birria Ramen
Comfort food with a spicy twist—this bowl is all about depth, heat, and total satisfaction.
Ingredients:
- 1 packet instant ramen noodles
- 12 oz birria consommé
- 3 oz slow-cooked birria meat
- Handful cabbage mix
- Radish, thinly sliced
- Cilantro & onion mix
- Avocado slices
- 2 flour tortillas (for dipping or wrapping)
Directions:
Cook the noodles directly in the hot consommé. Once tender, top with the birria meat, cabbage, radish, avocado, and cilantro/onion. Serve with warm tortillas on the side for dunking or rolling up bites of magic.
Whether you’re diving into a bowl of ramen or raising a glass lakeside, Spitfire brings the flavor, fun, and just enough heat to keep things interesting. Don’t say we didn’t warn you.
