Sydney’s Newest Mexican Restaurant Wants You To Create Wild Taco Combos
Carbòn – which translates to “charcoal” in Spanish – is the new culinary venture from the owners of local Bondi Mexican joint Taqiza. They’ve expanded their much-loved menu with a brand new restaurant, focusing on traditional Latin-American cooking methods, and all things wood-fired. We’re in!
Using a wood-fire to cook Mexican cuisine is a technique that’s been around forever. It’s used to cook tortillas, heat underground ovens and boil soups and sauces. The fire is kept alight after every meal is prepared so that the smoky flavours are continually enriched as more layers of wood are added.
But the thing we’re most excited about is the fact we can make our very own tacos. Yep, guests are encouraged to get as inventive as possible with flavour combos. How does Hampshire suckling pig with Seville oranges sound? How about roasted lamb shoulder with chipotle citrus yoghurt? If you can dream it, you can do it.
Carbòn’s creative flair runs beyond the food menu too, with a selection of delicious cocktails on the line-up. Like the Bondi Sunset (mezcal, elderflower liquor, lime juice and mandarin) or the Oaxacan Pink Lady (mezcal, brandy, lemon juice and agave syrup).
Owners and chefs, Pablo Galindo Vargas and Liber Osorio say: “At Carbòn, we wanted to rescue the indigenous culinary elements of our backgrounds, going back our roots to create a menu full of flavours, colours and textures while maintaining the integrity and sustainability of the produce.”
So what’re you waiting for? Drop by, order a cocktail and chow down on some next-level Mexican eats.
How To Get There
(All Images: Carbòn)