A bright pop of colour along the eclectic Glebe strip, the second Cantina Mobil eatery has continued Sydney’s fixation on Mexican food. Differentiating itself from the pack, the cantina team has already garnered much success with its food truck. Founded in 2011 by Stephanie Raco and Rode Vella on the Northern Beaches, the Cantina Mobil concept has come a long way in a short amount of time.
Spaced over three levels, the new cantina is casual and relaxed with several large, shared bench tables, chairs made from converted oil cylinders and plenty of natural light. Every wall is painted a different shade, with cacti and street signs continuing the street vibe. A not-quite-roadworthy truck has parked itself near the entrance and acts as the bar, offering a tasty variety of cocktails, beer, wine and of course tequila.
The menu is a straightforward affair, with Tex-Mex stalwarts including burritos, nachos and tacos with a choice of chipotle beef, achiote chicken or pinto beans as a filling. The food uses the same recipes that chef Simon Livingstone devised for the food truck, all incorporating slow-cooked meats.