Mexican food has been sweeping Sydney for the past couple of years as Australians embrace one of the planet's most celebrated cuisines.
It took a while for us to tell our chimichangas from our burritos but we're making up for lost time, with several new ventures from hole-in-the-wall taquerias to upmarket restaurants opening all over the city in the past few years.
Mexican food is incredibly important to gastronomic history.
Think of a world without chilli, avocado, sweet potato, corn and chocolate and you get the idea.
Many of Sydney’s new outlets are focusing on street-food staples - burritos, tacos, quesadillas - the food's inexpensive and doesn't take years of culinary training to perfect.
Mejico Miranda, a cousin of the slick CBD outlet in Pitt Street, pitches itself as a modern and upmarket alternative to the plethora of street food options now emerging.
The restaurant has recently appointed a new head chef in Shayne Martin.
Martin is already a familiar face in the Sutherland Shire. He has been cooking for nearly 30 years with more than 20 of those years spent working in the shire.
Previously, he was the owner and executive chef of The Duck Republic Kitchen & Bar.
A two-time Australian finalist in the prestigious Bocuse D’or World Cooking Competition, Martin has been installed at the Mejico Miranda outlet by the restaurant’s owner Dr Sam Prince who said when opening the CBD outlet in 2013 that he ‘‘unashamedly want this to be one of the best Mexican restaurants in the world’’.
