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Lifestyle : Taste of Mexico Special Report 2013
1HERSA1 0018 Great Mexican food at your doorstep We bring our own mobile kitchen and serve hot, fresh, delicious Mexican food to you. Mexican on Wheels makes sure that every meal is of restaurant quality. Our service waiters and chefs are included in every package at no extra cost. Would you like to an elegant, polite and fun service for your next dinner party or function? Call Mexican on Wheels, have a chat with Diana and see what she can do for you! 0452 633 376 • 0468 629 618 email@example.com iG6052531AA-280513 iG6053177AA-280513 18 goodfood TUESDAY, MAY 28, 2013 taste of mexico special report Two new venues join the influx of restaurants, trucks and taquerias satisfying Sydney's craving for Mexican cuisine, writes Carla Grossetti. Just doing what comes naturally When Mexicans who have migrated to Australia visit La Lupita to sample a taco or two, they are often moved to tears, describing it as the most authentic they've sampled outside their homeland. So says Attila Yilmaz who considers his role as the taqueria's creative director to be ''almost ambassadorial'' when it comes to showcasing Mexican cuisine. ''I get choked up when I think that my food makes Mexicans feel emotional,'' Yilmaz says. ''They taste my tacos and they are like, 'Oooh, yeaaah!' '' ''I'm not doing anything groundbreaking: I'm doing what has been done on the streets of Mexico for hundreds of years. Why would I change that?'' The evolution of Yilmaz's popular taco stand, La Lupita, which first popped up in a Canterbury warehouse in 2011 and has recently relocated to Sydney's iconic jazz bar, The Basement, reflects Australia's current obsession with the cuisine. To truly grasp the significance of the humble taco, Attila Yilmaz spent a few weeks rampaging around Mexico -- everywhere from the car-clogged capital to the backstreets of barrios in the state of Sonora -- where he undertook the marathon task of eating at as many taquerias as he could. ''Tacos are so tactile and sensual to eat,'' he says. ''It's such a sexy food. I remember the first real taco I tasted -- at Tacos El Poblano in Tijuana -- and it was so fantastic. It's food for everyone. ''All the Mexicans I spoke to really appreciated the fact I wanted to find food that was real and that I wanted to take their traditions and replicate that taste of Mexico back in Australia.'' Yilmaz says the components of a fantastic taco are simple: ''Use great meat, cook it over charcoal and pair it with a flour tortilla made with pork fat and a fresh salsa that delivers a kick.'' He says he will be looking forward to letting the patrons decide whether La Lupita, which also includes the food truck known as Al Carbon, will become a ''perma'' pop-up at its new locale at The Basement. Yilmaz, who was in the police force until he was injured on duty three years ago, encourages diners at La Lupita to line up at the counter of the taqueria and embellish the tortillas with a range of fresh-made fiery red and green salsas. ''My approach with Mexican food is that less is always more,'' says Yilmaz, who was recently appointed creative food director at The Basement. ''I say to everyone 'Don't overload your taco and, I beg you, don't ask for sour cream, dodgy cheese or shredded lettuce'.'' In La Lupita's new incarnation at The Basement, the taco carts work around the live music, popping up and popping down, depending on the requirements of the performers. ''It's such a good fit for us to be at The Basement because the Mexican way of life is all about
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