Mexican Archives - Page 5 of 11

El Público

REVIEW Five years after opening its doors, this spirited bar-restaurant remains Australia’s benchmark for Mexican food. Or should we say “Mexican” food? While opening chef Sam Ward made his name by championing a traditional approach, his successor Tommy Payne has put his own twist on the menu and he isn’t afraid to use poetic license […]

Tuna ceviche with ginger, chilli and corn

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

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El Diablo

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

Tacos de carnitas

Use a fatty pork shoulder for these tacos de carnitas. Roast it in the oven with salt for 20 minutes for a tender Mexican feast.

King prawns with green salsa

King prawns with green salsa recipe- For the green salsa, place the jalapeños in a saucepan with enough water to cover and bring just to the boil.

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Ghostboy Cantina brings guest chef series to Tio’s

Toby Wilson to bring back guest-chef nights at Ghostboy Cantina’s new headquarters in Tio’s.

Bordertown's Harley James Special burger

Hot Plates: Bordertown BBQ & Taqueria, Noosa

The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.

Made In Mexico

Pat Nourse pulls up a chair in one of the great eating cities of the world.

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Fergus Henderson’s heavenly tastes of Mexico City

Fergus Henderson uncovers a whirl of top-notch tequila, tortillas and more in Mexico City.

Mamasita’s chicken mole

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.