Bruno Carreto opened Hermanos Mexican Taqueria to serve what he calls “a real Mexican street food culture”.
Born in Mexico, Carreto moved to Australia when he was seven years old. He remembers growing up with his grandparents’ cooking and serving quesadillas to his Australian friends back when no one knew what they were.
To the Mexican culinary boom, he responds that the food’s been there all the time, but it’s just taken a while to catch on and for people to really pay attention to the flavours and spices.
While his Mexican background would make sufficient credentials, Carreto did some work on the ground in a taqueria in Mexico to see what things are really like there. He notes that taquerias there are the types of places you’d go when you’ve been out at night and feel like some cheap food.
Carretto says the menu highlights include the barbacoa (where the term barbecue came from), a slow cooked lamb dish cooked over an open fire and the ‘al Pastor’, a pork taco-like dish cooked in a hot spit oven, carved into a tortilla and topped with salsa and coriander. Smaller than a taco, each serve will come with several of these meaty babies.