Alejandro Huerta doesn’t want Comedor to be pigeon-holed as Mexican – but the influences at his Newtown diner are unmistakable. The chef, who’s previously driven the taco offering at Paddington's El Primo Sanchez and been a regular guest on The Cookup with Adam Liaw, is weaving Asian and Australian ingredients into Comedor experience, which takes place inside a 100-year-old warehouse on Australia Street.

But Comedor’s menu also features plenty of dishes from family recipes, including his grandmother’s 25-component mole. It’s served with squash and zucchini flowers, and guests are encouraged to order tortillas to mop up the sauce afterward.

An important part of dining at Comedor is the comida corrida – which in Mexico means “menu of the day”. The three-course chef’s menu changes weekly (not daily) and is available at lunchtime only, at an approachable price point.

Although the feel is upmarket, Comedor is truly a neighbourhood space. The central marble countertop of the bar extends to the open kitchen, where Huerta and his team can be seen at work. White-topped tables are arranged around curved natural wood banquets, and the exquisite original timber beams vaulting the high ceilings preside over the dining room.

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Updated: July 10th, 2024

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