About

OUR FOOD

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Tomato Salsa

Does your salsa usually come from a jar? Then it's nothing like ours. For our mild tomato salsa, we start with kilos of ripe tomatoes, chop them and mix them with freshly chopped cilantro, jalapeño, onion and freshly squeezed lime juice. No blending or puréeing, we just let all those natural flavours meld together. This amazing salsa is a staple across Mexico and known as pico de gallo.

Tomatillo

Ever tried a tomatillo? It looks like a green tomato, however, it has a distinct, unique flavour all of its own. The tomatillo is essential in Mexican cuisine and forms the base of our salsa verde and salsa roja.

Epazote

Did you know epazote is a herb that grows wild across Mexico? It is widely hailed for aiding digestion and is used in traditional recipes. We add it to our black beans while they're cooking to give them a depth of flavour.

Carnitas and Barbacoa

Our carnitas and barbacoa are made the traditional way, slow cooked (braised) for hours and hours. It's this slow process that makes them so tender and succulent.

Chiles

Our cupboards are packed with all sorts of specialty Mexican ingredients, such as Mexican oregano, achiote paste, epazote, avocado leaves, annatto seeds and over 5 different types of chiles. Definitely not things you'll find in your local supermarket.

Hass Avocados

We only use this specialty variety of avocado for our guacamole because of its unique nutty flavour and texture. Hass avocados can take over a week to ripen to the point where we can mash them by hand. They're not cheap, but they're so worth it.