Modern Mexican in Cammeray Square, drawing on the taco trucks and hole-in-the-wall taquerias found across Mexico, where a small, perfected menu is delivered fast. Head chef Luis Zaleta, from Mexico City, cooks traditional slow-cooked meats, fresh seafood, vegan ceviche, tostadas, tacos and larger plates for sharing. Part of the De La Vina group, it keeps things stylish but rooted in Mexican tradition.
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