“The food a lot of people were raised on here as Mexican was really pretty poor,” Bill Komoroski of Tomatillo told The Sunday Telegraph recently. “It was Taco Bell burritos that just didn’t taste good.

“But there was an opportunity in the market for more authentic tastes and that’s what you are finding more of now. There are real flour tortillas, and an emphasis on big flavour.”

Mr Komoroski traveled throughout South America to find the traditional recipes he uses in his Kings Cross eatery. And he’s not alone. Glebe has the Flying Fajita Sisters, and there are Guzman Y Gomez Taqueria outlets opening up all over the city.

Of course, there’s no better way to wash down Mexican food than with some Mexican booze. So it’s only fitting that premium tequila sales are up more than 5% from last year. Mexican beers, or cerveza are also increasingly popular, with classic Coronas, Sol, Negra Modela, and Pacifico all selling well.

Image source: Christian Frausto Bernal @ Flickr

Post from: The Sydney Traveler