Our My Global Kitchen menu kicks off this weekend with MEXICO’s Pork Tacos Al Pastor with Pineapple Salsa. We chat to the brains behind the recipe – Executive Chef Peter Jackson.
What’s the story behind MEXICO?
MEXICO is an immersive dining experience, inspired by the streets of Mexico with a seasonal menu crafted into layers of authentic flavours using the freshest, free-range ingredients. The drinks keep the vibe loud and lively, with a long list of Tequila, Mezcal, Mexican beers, Sangria and their very own brand of Margaritas, Frida’s Margaritas, guaranteed to leave you with all kinds of decision anxiety.
Our food and drinks are of course inspired by our experiences in and with Mexico, and our appreciation of all aspects of Mexican culture. Our philosophy is delicious food, delicious drinks in a fun, vibrant, fast casual dining environment that you can share with your family and friends.
What are the key flavours in Mexican cuisine?
I would have to say Mexico Moles from Oaxaca – “The land of the famous seven moles”. They are symbolic of the way Mexico blended European and Aztec cultures. A mole is a type of Mexican marinade and sauce. These are made with aromates, dried and fresh hot chilies, tomatoes, and sometimes xocolate and coffee, fragrant spices, and dried fruits. Once made, a Mole can sometimes cook any time from 2-8 hours and sometimes days!
What was the inspiration behind your dish for My Global Kitchen?
This is a very traditional taco in Mexico dating back 500 years! I ate a lot of these when I toured through Mexico, from Mexico City, through Puebla & Oaxaca. The beauty of these tacos al pastor is that they all have the basic three components but each stall/vendor and city had their own variations, which you will see with my taco, just a slight variation of marinade and cooking technique to compliment the traditions of this taco and not take anything away only add flavour.
What ingredients can foodies expect to experience?
Marinated achiote pork belly, charred on the grill or skillet pan, diced and tossed through more achiote dressing; flavours of fresh orange, cinnamon spices, chipotle, lime juice, cumin. Pumpkin and chipotle mayo, red slaw sliced thin and fresh pineapple cubes; garnished with coriander leaves.
Any tips for foodies for when they are preparing the tacos?
The top tip is to do your mise en place: prep to make sure you have all recipes ingredients ready before you start cooking. Set your table and lay down all condiments. This will ensure that once you finish cooking your pork, when you heat your taco shells you can get straight into eating!
There are some epic Mexican cocktails! What drink do you recommend pairing with these tacos?
I would suggest a refreshing Rosado Sangria: with a rosé wine, sliced cucumber, green apples, frozen raspberries, frozen strawberries, fresh mint, fresh thyme, oranges, and fresh pineapple juice over ice! Make it virgin and substitute the rosé wine with ruby grapefruit juice and cranberry juice. Allow to sit for a few hours in the fridge before serving or overnight for best results… to really infuse the flavours and allow the fermentation process with the wine and fruit. Or a classic original margarita with El Jimador tequila, lime juice, agave and shaken over ice – with a salt rim and fresh lime wheel garnish!