Sydney’s Mexican scene is positively booming. The right ingredients have never been easier to source, and a new wave of Mexican-born chefs are using Australian produce to execute generations-old family recipes. And while many of us are accustomed to Tex-Mex (which still has its place), it shouldn’t be conflated with the explosion of genuine south-of-the-border cuisine in Sydney.
These restaurants are leading the pack. A few do fusion in a respectful way, but for the most part they work with traditional ingredients such as ancho, guajillo and poblano chillies; 100 per cent agave tequilas and mezcals; and perhaps most importantly of all, nixtamalised white-corn tortillas.