Is Australia Ready for Authentic Mexican Cuisine?

by Sangeeta Kocharekar URL Copied! Toby Wilson knows good Mexican food. He’s travelled through Mexico countless times, led the kitchen at Sydney taco eateries Ghostboy Cantina , Bad Hombres and Taco King and now runs a food truck-turned-permanent takeover of The Norfolk Hotel , Ricos Tacos . He’s one of the best people to ask about Mexican cuisine in Australia — where it is now and where it will head.

Or rather where it should head so we’re truly embracing it, cooking and eating it more like it’s done in Mexico. var VMDAdsTheLatch = window.VMDAdsTheLatch || {}; var gptAdSlots = window.

gptAdSlots || {}; googletag.cmd.push(function() { var slot_teads = googletag.

defineSlot('/22219324693/thelatch/teads', [1, 1],'gam_teads') .setTargeting('pos', 'teads') .addService(googletag.

pubads()); googletag.display('gam_teads'); gptAdSlots['gam_teads'] = slot_teads; VMDAdsTheLatch.addHeaderBiddingSlot(slot_teads); }); “In Sydney, at least traditionally, we have had a lot more American Mexican food than Mexican Mexican food,” says Wilson who along with his role as chef-owner of Ricos Tacos is an advocate for Australian Avocados .

The very best of The Latch delivered straight to your inbox. “In Mexico City and south of the [US] border, you’re not seeing a lot of burritos, nachos, that kind of thing. You do see it a little bit in northern Mexico.

But it’s [Mexican food we eat in Australia] still pretty different from what you get in Mexico.” In Mexico many burritos are ch.