Many of Mamasita's biggest queue pullers will make an appearance at the impending Smith Street side project, Hotel Jesus (pronounced HEH-soos).

Part-owner Matt Lane says it's taken years to find a broad, deep site reminiscent of a Mexico City taqueria. And eight months after taking the keys to Collingwood's double-fronted gold rush-era post office, they're transforming the space into a tostaderia and bar.

The surprise find of a central chimney nixed their dream of a long bar spanning the room. Instead, the bar will bend around the chimney, which will house a rotisserie.

Adelaide-based designer and fellow Mexiphile James Brown, a partner in the business, is taking design cues from Guadalajara Market, using a trove of ugly-cool 1960s and '70s tiles.

Part of the room will be devoted to takeaways and the rest to the bar and open kitchen. That's the domain of former Mamasita chef Yasser Garcia, who has been lured back from Mexico to create a menu revolving around tacos, tortas (sandwiches) and tostadas using tortillas made on site on an imported machine.

Master mezcalier Nick Peters is in charge of the Hotel Jesus drinks list, dreaming up cocktails "with a kitchen element", sourcing Mexican beers we haven't seen in Australia before and having a mezcal specially made in Guadalajara.

Hotel Jesus is set to open by June at 174 Smith Street, Collingwood.