Comida isn’t the kind of Mexican Sydney is used to. Instead of enchiladas, quesadillas or burritos, this is Mexican just in inspiration. The head chef Alejandro Huerta (who has cooked in fine diners…
Comida isn’t the kind of Mexican Sydney is used to. Instead of enchiladas, quesadillas or burritos, this is Mexican just in inspiration. The head chef Alejandro Huerta (who has cooked in fine diners like Noma in Copenhagen and Pujol in Mexico), is from Mexico, and his history inspires part of menu, like his 20-plus ingredient mole recipe. But other parts of the menu take inspiration from Asian and European cuisines, native ingredients and the produce Huerta has found working in Sydney. It might not be the Newtown Sydney is used to either, although the atmosphere is relaxed, the crowd diverse and the building old (housed in a 150-year-old warehouse), this is a slick, bright and ambitious restaurant more in the mold of a mid-range to up-market Surry Hills eatery.
