Mexican corn (elotes) with puffed amaranth and chipotle mayonnaise
Baby corn delivers a delicate twist to this street-food favourite.
Blistered shishito with queso fundido (Mexican cheese dip)
This Mexican cheese dip is the ultimate party starter.
Native ad body.
Sponsored by %%sponsor_name%%
Best taco recipes for your next fiesta
Fire up the comal and crack open a cerveza. Carne asada, smoky calamari and spicy chicken tacos await.
Tomato and prawn empanadas with picante sauce
Our tip is to make a double batch of this picante — a smoother, more refined version of salsa — to serve at will.
Lemon sugar churros recipe with mixed berry compote
Classic flavours of lemon and sugar meet golden crisp churros. Need we say more?
Native ad body.
Sponsored by %%sponsor_name%%
Shannon Martinez’s vegan cheese dip with spicy vegan chorizo
The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
Coyoacán Social delivers feel-good Mexican food to Sydney’s South Eveleigh
The new casual restaurant is paying it forward by sharing traditional Mexican fare and providing meals for those facing food insecurity.
Bandita: restaurant review
Bandita’s freewheeling wood-fired take on Mexican cuisine is a breezy crowd-pleaser.
Native ad body.
Sponsored by %%sponsor_name%%
50 Mexican recipes
Turn up the heat.
GT’s ultimate guide to tequila (and how to mix it)
Your favourite Margarita awaits.
Justine Schofield’s top 10 Mexican recipes
The cook and TV presenter shares her go-to winter warmers.
Native ad body.
Sponsored by %%sponsor_name%%
Carne asada tacos with arbol chilli salsa
These rib-eye steak tacos are a choose your own adventure in texture and flavour.
.jpg?resize=380%2C304)
Watch: Toby Wilson makes Ensenada-style fish tacos
The chef behind Sydney's Ricos Tacos shows how it's done (fish fingers included).
Now open: a Sydney taco truck by former Taco King chef Toby Wilson
After exiting his much-loved taqueria at The George, the chef is trucking on.
Native ad body.
Sponsored by %%sponsor_name%%
Chilli con carne
The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.
La Casita’s tostada with achiote-grilled albacore
“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”
La Casita’s pork rellenos with tomato and pork-fat dressing
Just add beer and you're set.
Native ad body.
Sponsored by %%sponsor_name%%
La Casita’s esquites
If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.
La Casita’s Tepache Toreador
“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.
La Casita’s Rosado
“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”
Native ad body.
Sponsored by %%sponsor_name%%
La Casita’s rice Mexicana
“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”
La Casita’s whole barbecued fish with sour-orange glaze
“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.
La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
Native ad body.
Sponsored by %%sponsor_name%%
Fast chilli con carne
Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.
Adelaide’s Taco Quetzalcoatl has opened a second location, and it’s as good as ever
It’s expanded from Salisbury to Unley and enjoyed a glowing New York Times write up in between, but this Mexican eatery is still doing what it does best.
Get ready for The George, the newest pub from The Duke of Enmore team
There’s a natural wine bottleshop, and tacos by Ghostboy Cantina.
Native ad body.
Sponsored by %%sponsor_name%%
Corn tortillas
Once you've made these from scratch, you'll never go back.
Prawn and avocado with lime
With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.
Chicken tinga tacos
A little spice makes this taco extra nice.
Native ad body.
Sponsored by %%sponsor_name%%
Calamari and corn tacos with salsa verde
It's time to party, Mexican style.
_preview.jpg?resize=380%2C304)
Bar Rochford teams up with Tio’s Cerveceria for a Mexican fiesta
Three days, two bars, so much tequila.
Toby Wilson is hosting taco dégustations in Sydney
Inspired by a month of eating in Mexico, a seasoned Sydney taco-slinger is bringing the good times home.
Native ad body.
Sponsored by %%sponsor_name%%
Bad Hombres pops up in Brisbane
Cue the arrival of casual Mexican eats just in time for summer.
Flank steak tacos with corn, avocado and coriander
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
Curtis Stone’s chilaquiles
"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."
Native ad body.
Sponsored by %%sponsor_name%%
Sopa de fideo
A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.
Toby Wilson, Seán McManus and Jon Kennedy to open Bad Hombres
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Kingfish ceviche tostada
This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.
Native ad body.
Sponsored by %%sponsor_name%%
Tropical Swizzle
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast that included this pineapple tequila swizzle. Cheers. Combine 10 ml falernum (an almond and lime syrup; available from liquor shops), 15 ml pineapple juice, 15 ml lime juice and 50 ml Patrón Silver in a double rocks […]
Chilli black beans
Served on corn chips, this Mexican classic is perfect for a fiesta.
Adobo lamb cutlets
For a Filipino twist, charcoal these lamb cutlets in an ancho chilli, lime and oregano marinade - they'll have an extra chilli bite.
Native ad body.
Sponsored by %%sponsor_name%%
Toreador #2
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
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.
Native ad body.
Sponsored by %%sponsor_name%%
El Diablo
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
.jpg?resize=380%2C304)
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.
Native ad body.
Sponsored by %%sponsor_name%%
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.
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.
Native ad body.
Sponsored by %%sponsor_name%%
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.
Mexican tomato and noodle soup
There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.
Native ad body.
Sponsored by %%sponsor_name%%
Mexican white corn soup
This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.
Bodega’s pork and octopus salad
Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".
Bodega’s banana splits
“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.
Native ad body.
Sponsored by %%sponsor_name%%
Ghostboy Cantina’s pork tacos with salsa roja and nashi
Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.
Chipotle-spiced chicken with green rice
A fast and spice-fuelled recipe, with inspiration from the flavours of Mexico.
Gourmet Institute Event 2: Neil Perry
The third chef for our Gourmet Institute series for 2016 is Neil Perry, exploring his current obsession with Mexican.
Native ad body.
Sponsored by %%sponsor_name%%
Tacos by guest chefs at Ghostboy Cantina
Toby Wilson is lending his taquería menu to a roster of up-and-coming chefs on Monday nights.
Sam Ward returns to Beaufort Street
Sam Ward is having trouble describing his new menu at Highgate Drink & Dine.
.jpg?resize=380%2C304)
Corn and avocado soup with goat’s feta
A fast soup recipe ready in less than 20 minutes.
Native ad body.
Sponsored by %%sponsor_name%%
Tostadas with radish, crab and jalapeño salsa
Lisa Featherby recipe for fast tostadas with radish, crab and jalapeño salsa.
Rice bowl with braised oxtail and mole rojo
Recipe for rice bowl with braised oxtail and mole rojo by Rough Rice in Hobart, Tasmania.
Soft tacos with black bean mole and flank steak
Fast recipe for soft tacos with black bean mole and flank steak.
Native ad body.
Sponsored by %%sponsor_name%%
Mole poblano
Australian Gourmet Traveller recipe for mole poblano by Colman Andrews.
Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos
A chicken taco never goes astray.
Jicama slaw
Australian Gourmet Traveller recipe for jicama slaw.
Native ad body.
Sponsored by %%sponsor_name%%
The Margarita
Australian Gourmet Traveller recipe for Margaritas by Colman Andrews.
Braised short-rib tacos
Spend the afternoon simmering a big pot of ribs, then set the table for a taco party.
Peter Kuruvita’s mole chichilo with chicken (chichilo con pollo)
Australian Gourmet Traveller recipe for mole chichilo with chicken (chichilo con pollo) by Peter Kuruvita.
Native ad body.
Sponsored by %%sponsor_name%%
Stuffed ancho chillies
Australian Gourmet Traveller recipe for stuffed ancho chillies by Peter Kuruvita.
Snapper Veracruz
Australian Gourmet Traveller recipe for snapper Veracruz.
Crushed avocado, chilli and lime with crunchy tortillas
Australian Gourmet Traveller fast recipe for crushed avocado, chilli and lime with crunchy tortillas.
Native ad body.
Sponsored by %%sponsor_name%%
Paloma
Australian Gourmet Traveller cocktail recipe for Paloma.
Quesadillas with cheese and chorizo
Australian Gourmet Traveller recipe for quesadillas with cheese and chorizo.
Caramelised milk and almond cake
Australian Gourmet Traveller recipe for caramelised milk and almond cake by Sam Ward from El Publico in Perth.
Native ad body.
Sponsored by %%sponsor_name%%
Beef mogo mogo with chipotle crema
Australian Gourmet Traveller recipe for beef mogo mogo with chipotle crema by Sam Ward from El Publico in Perth.
Tequila Slammer marshmallows
Australian Gourmet Traveller recipe for Tequila Slammer marshmallows by Sam Ward from El Publico in Perth.
Esquites
Australian Gourmet Traveller recipe for esquites by Sam Ward from Perth's El Publico restaurant.
Native ad body.
Sponsored by %%sponsor_name%%
El Publico’s chicken quinoa salad with recado verde
Australian Gourmet Traveller recipe for chicken quinoa salad with recado verde by El Publico restaurant in Perth.
Cuttlefish tostada
Australian Gourmet Traveller recipe for cuttlefish tostada by El Publico restaurant in Perth.
Spring recipes
From Greece to Japan via Mexico and India, a globetrotting gustatory adventure is yours for the making.
Native ad body.
Sponsored by %%sponsor_name%%
Pork belly in chilli-chocolate piloncillo sauce
Australian Gourmet Traveller recipe for pork belly in chilli-chocolate piloncillo sauce by El Publico restaurant in Perth.
Beef cheek tacos with smoky red salsa
undefined main
Pork and pineapple tacos
Australian Gourmet Traveller recipe for pork and pineapple tacos by Ben Shewry.
Native ad body.
Sponsored by %%sponsor_name%%
Tortillas
Australian Gourmet Traveller recipe for tortillas by Ben Shewry from Attica.
On the pass: Sam Ward, El Público, Perth
We catch up with Sam Ward from Perth's El Público to talk about snacking on grasshoppers and using chocolate in savoury dishes.
Tostadas with rough guacamole and smoked paprika
Recipe for tostadas with rough guacamole and smoked paprika.
Native ad body.
Sponsored by %%sponsor_name%%
Carnitas tacos with black bean salad
Recipe for carnitas tacos with black bean salad.
Prawn, slaw and pico de gallo tacos
You can only say yes to tacos.
Beef shin and cheddar mulitas with jalapeño escabeche
Recipe for beef shin and cheddar mulitas with jalapeño escabeche.
Native ad body.
Sponsored by %%sponsor_name%%
Quail larb tacos with grilled pineapple salsa
Recipe for quail larb tacos with grilled pineapple salsa.
Potato taquitos with salsa roja
Recipe for potato taquitos with salsa roja.
Perfect match: jalapeño kingfish tostadas and lager
Australian Gourmet Traveller recipe for kingfish, cucumber, jicama and pickled jalapeño tostadas.
Native ad body.
Sponsored by %%sponsor_name%%
Quick chicken mole
Australian Gourmet Traveller recipe for Quick chicken mole
Churros with champurrado
Australian Gourmet Traveller recipe for churros with champurrado.
Gaznates de coco y cajeta
Australian Gourmet Traveller Mexican dessert recipe for gaznates de coco y cajeta.
Native ad body.
Sponsored by %%sponsor_name%%
Chongos Zamoranos
Australian Gourmet Traveller Mexican dessert recipe for chongos Zamoranos.
Pescado a la Veracruzana
Australian Gourmet Traveller Mexican recipe for pescado a la Veracruzana.