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15a Goodwin Street, Kangaroo Point, 4169
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Chicken tinga or vegan chilli con carne, rolled in organic corn tortillas, covered with green pipian sauce made of tomatillo (green tomato), jalapenos pepitas and Mexican spices. Garnished with sour cream, queso fresco, and coriander. This is a traditional Mexican dish. (GF).
Herb marinated Barramundi, rice, sweet potato crisps, garden saladOR seasonal vegetables. (GF).
Butterfly chicken breast drowned in mole sauce and sour cream served with rice and refried beans. Sprinkled with almonds and sesame seeds. (GF). Mole is a Mexican classic - a thick, dark sauce made with a medley of sweet and spicy chillies, almonds, and over 20 spices, rounded out with bitter chocolate.
300g Wagyu Ribs Fillet, sweet potato crisps, roasted onion and jalapeno, garden salad OR seasonal vegetables, chimichurri. (GF).
Mushrooms and spinach covered in Mole. Served with Mexican rice and refried beans, sprinkled with almonds and sesame seeds. (VE, GF).
Cochinita (Pulled pork) or Barbacoa (Pulled beef) with refried beans, Mexican rice, tortillas, and seasonal vegetables. Garnished with lime, coriander and feta cheese.
Filled with vegan chilli con carne and Mexican rice, sprinkled nuts and vegan cheese. (VE, GF).
Three Vegan or chicken enchiladas, each one covered with a different salsa (green, red and mole).
Chicken tinga or vegan chilli con carne, rolled in organic corn tortillas, covered with Mole sauce, almonds, sesame seeds and sour cream.
V is Vegetarian.
VE is Vegan.
GF is Gluten Free.
Jalapeño peppers filled with soft cream cheese, crumbed and deep-fried house made jalapeno aioli.
Prepared tableside with avocados, tomatoes, red onions, serrano chilli, coriander, lime and organic corn chips. (VE, GF)
Grilled corn, mayonnaise, feta cheese, ground chilli, lime and coriander. (V, GF).
Rolled corn tortilla filled with shredded chicken, deep fried, garnished with sour cream, house made tomatillo salsa, lettuce and queso fresco. (GF).
Organic house made tortilla chips, refried beans, blend of three Mexican cheese, coriander, sourcream, red sauce and pico de gallo. (V, GF).
Jalapeno peppers filled with soft cream cheese, crumbed and deep-fried. (v)(5pcs).
Mooloolaba prawns in a classic Sinaloa style ceviche sauce made with "Clamato" (tomato-clam juice), cucumber, onion, lime and fresh avocado. (GF).
Rolled corn tortilla filled with mashed potatoes, deep fried, garnished with sour cream, house made tomatillo salsa, lettuce and queso fresco. (GF).
Blend of three Mexican cheese melted with mushrooms, spanish chorizo and serrano chilli, garnished with coriander and pickled onion. Accompanied with flour tortillas.
Braised beef brisket traditionally seasoned with dried chillies and spices and marinated for 48 hours. Served on organic corn tortillas, and garnished with pickled onions, and coriander. We recommend adding drops of lime and salsa to these tacos. (GF).
Pulled pork shoulder marinated and braised in achiote paste (annatto seeds), and orange juice for 72 hours. Served on organic corn tortillas, and garnished with pickled onions, and coriander. We recommend adding drops of lime and salsa to these tacos. (GF).
Barramundi "al Ajillo" with garlic and guajillo chilli, valentina coleslaw and pico de gallo on a four tortilla. (GF).
Mooloolaba prawns on a bed of refried beans with our house made chipotle cream served on a four tortilla and garnished with fresh avocado. (GF).
Crisp cos lettuce with diced bacon, chicken breast, boiled egg, shaved parmesan, corn tortilla chips and classic Caesar dressing.
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