Nativo Pyrmont
This Pyrmont taqueria is where Michelin-trained chef Manuel Diaz spruces up his favourite Mexican street food dishes with native Australian ingredients.
Overview
Michelin-trained chef Manuel Diaz is the driving force behind Nativo, an authentic Mexican taqueria in Pyrmont. Located above the John St Square Rail Station, Nativo brings tacos and Mexican street food with an Aussie twist to the neighbourhood with a fun, vibrant menu that pulls through native Australian ingredients.
The focus of the taqueria is mainly on takeaway — although the venue does have 14 al fresco seats available for dining — so the menu is concise.
So start with you've got tacos in four styles: the conchinita pibil — a slow-cooked pork taco with pickled onions and saltbush morita salsa ($9), the beef brisket taco with slow-cooked brisket, oaxaca cheese, avocado and a kunzea salsa verde ($9), the croqueta de papa with a fried potato, refried beans, 'mushroom chorizo' and orange-chipotle salsa filling ($9), or the zarandeado octopus taco starring Tasmanian octopus complimented by chimichurri, confit onions and potato ($10).
Then there's the range of antojitos or snacks (antojitos translates to 'little cravings' in Spanish). The classic guac and chips combo ($7) is elevated by lemon myrtle oil, coriander, jalapenos and pepita crumble. Or for something a little more grande there's 'la diabla' taco cup ($12) which comes with two tacos, chicken, cheesy guajilo sauce, iceberg lettuce and guac, the quesadilla rolls ($16) or the vegan-friendly tostada croqueta de papa ($12) served with a fried tortilla, refried beans, 'mushroom chorizo', watercress salad and kunzea salsa verde.
Born and bred in the city of Oaxaca, chef Manuel Diaz's breadth of experience comes from working across some of the most renowned restaurants in Mexico, as well as the Michelin-starred restaurant La Chevre d'Or in France. Since moving to Australia, he's occupied kitchens across the Milpa Collective Group's collection of Mexican favourites like Sonora and Carbon, and headed up Bar Patron as the Executive Chef.
"The best of Mexican gastronomy is inspired by ideas developed by the Indigenous communities and ancestors of the country," says Diaz. "I have crafted a menu that honours these flavours and traditions, and we celebrate our union with the Australian community by complimenting these recipes with native Australian ingredients to create a unique fusion that brings these roots together."
Information
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