Mita Mita is a lively, colourful ode to Mexico. Inspired by a fishing village and luxury playground in the province of Nayarit, the restaurant is a playful escape on Toronto's Waterfront. 

Few things scream beach vacay louder than sipping out of a kaleidoscopic, sombrero-shaped glass as the energetic sound of Latin pop fills the air. Throw a menu of crowd-pleasing Mexican bites into the mix, and you'll practically feel the ocean breezes wafting through your hair.

At least, says Mita Mita general manager Oliver Bayley, that's the hope. 

"This is the first Mexican concept that we've tried," he says, referring to Mita Mita's parent company, FAB Restaurant Concepts. "We really found our footing on the waterfront. There's Pie Bar next door, The Goodman Pub and Simona just east of here. It was only a matter of time before we put a Mexican place down here," he says.

Working with The Laundry Design Works, the team created a space that's buzzy, casual and bright. Watched over by Frida Kahlo and a multicoloured army of imported ceramics, its neon sign proclaims the combo of tacos and tequila to be the ultimate cure-all to the world's ills. 

"The whole idea with Mita Mita is that the owners really fell in love with a small town outside of Puerto Vallarta called Punta Mita," explains Bayley. "This whole place is based off that town. Everything that we can do to bring Punta Mita here to the waterfront is what we strive to do."

Overlooking obvious limitations, the Lake-Ontario-meets-resort vibe has its charms. "We want this place to be fun," he continues. "You come in, and you don't feel like you're in Toronto. You feel like you're on vacation. You're relaxed, you have a fun time, and you forget where you are in the city. That's our main goal. That's what we strive for."

Signature cocktails offer the quickest route from Queen's Quay to tranquillity, whether you settle on a classic or something a little showier.

Part dessert, part libation, soft serve margaritas ($20) are 100% poolside bliss. In strawberry, pineapple, or a carefree twist, they're sweet and cooling and, in all likelihood, too easy to get down. 

A blend of two beloved tropical sippers, the horchata piña colada ($18) combines cinnamon-spiced rice with coconut cream, pineapple juice and Captain Morgan Spiced Rum. Plush, creamy, and strong, it's for diners who never pack moderation when they leave home. 

Created by head chef Sergio Velazquez, Mita Mita's menu is instantly recognizable to anyone with a penchant for Latin American fare. "Our head chef is from Mexico City," explains Bayley. "Everything that he curates on the menu is food that he grew up with. The food he creates has the flavours that he’s used to from growing up in Mexico."

Settle in, and you'll be welcomed by a trio of house salsas. "Our salsas are made fresh every day: the verde, roja and charcoal salsa," says Bayley, adding that "chef recommends to build your own plate and put salsa on everything." 

Though the team will explain that they run from verde to charcoal in terms of spice level, the day's batch of jalapeños can infuse the verde with a surprise hit of heat.

Made for sharing, starters include citrusy guacamole, pico de gallo and chips ($17) and fresh seabass ceviche ($18).

Mexican street corn morphed into finger food, chef's grilled esquites ($14) are made from corn ribs showered in a hodgepodge of zippy, savoury, saucy toppings, like pickled onions, lime crema and Valentina aioli. However you approach them, it's unlikely you'll emerge from the encounter without needing to mop yourself down with a mountain of wet wipes. 

Among taco options, ranging from chorizo to soft-shell crab, queso birria ($18) is the one that finds its way to most tables. Slow-cooked for 12-15 hours in a savoury, soupy stew, chuck absorbs a whack of flavours and softens to tooth-optional succulence.

Served with requisite consommé, every bite is drippy, grease-licked, umami-rich, and is best chased with a sip of something strong. 

For his chili-rubbed octopus ($35), chef first employs an immersion circulator, then a scalding hot grill. Crispy, charred and tender, the tentacles are draped over a stack of fingerlings and a swoop of jalapeño-kissed aioli. More elegant than the menu's bulk of handheld options, it's also tidier to eat when you have to get back to your day job. 

Fed by an army of servers wearing "Tequila Therapist" tees, you might find yourself embracing a change of pace inside Mita Mita's bumping main room or on its vast, sun-strewn back patio. When vacation feels punishingly out of reach, it might just be the escape that you need. 

Mita Mita is located at 207 Queen's Quay West.