These recipes have been inspired by dishes I have eaten recently at restaurants such as Mamasita in Melbourne and El Loco in Sydney. These eateries deliver flavourful, fresh Mexican food along with all the spirit of a Mexican street or beach party – the perfect flavours and atmosphere for a summer barbecue. Along with margaritas, cold beer is a perfect accompaniment to Mexican food, so there is a New Zealand artisan beer match for each dish.

Chillies are an important feature of Mexican cuisine, but I have endeavoured to stick to the mild, fresh variety available everywhere. These chillies can vary in strength – sometimes with barely any heat at all, occasionally with enough to blow your taste buds, so always try a little before using and take the quantities given here as a guide. Also feel free to substitute with any fresh chillies you might come across. Jalapeno chillies are probably the most versatile as they have a medium heat. Dried chillies add an extra depth of flavour, so it’s worth seeking them out – Kaitaia Fire kaitaiafire.com and Tio Pablo tiopablo.co.nz both have a good range.



Recipe collection
Pico de gallo
Street-style grilled corn
Spiced chicken with black bean & chorizo salad
Marinated skirt steak with hot chilli potatoes
Chickpea fritters & mushrooms
Grilled fish tacos