Menu

Inspiration, and mescal, from Mexico

Evan White, together with partner Amelia, is set to create a real coastal Mexican taqueira in beachside Suffolk Park.

Fresh from a stint working up in Brisbane, former executive chef of Coyotito, Evan White, together with partner Amelia, is set to create a real coastal Mexican taqueira in beachside Suffolk Park, and hey, he’d like to cook for some real locals, not just tourists!

‘Most of my inspiration comes from living in Mexico, although I worked in some high-end restaurants in Europe, but in fact it’s the street food that’s really king there,’ says Evan. ‘It’s the abuela-run hole in the wall places and the food from the marketplace, the mercado, that really inspired me.

‘Byron, which attracts visitors just like coastal Oaxaca, became our focus because I found Byron’s Picone Exotics sold the produce I was using in Mexico that I hadn’t found in Brisbane. Plus, the seafood I bought in Brisbane came from here, so we’ve moved closer to the source, so we can serve food directly from the producer as you do in Mexico’.

Expect slow ‘fast food’, with real earthy corn tortillas made inhouse daily, tacos al pastor with grilled pineapple, daily changing ceviche Mexicana, esquites (off-the-cob corn grilled and slathered with condiments), sharing plates from the asado (pollo, pulpo, pescado), and Cochinita pibil (slow-cooked pork, sour orange, coriander, lime, pickled onion). 

 

‘We’d like to achieve a community focus, the family-friendly local vibe. It’s not such a touristy market in beachside Suffolk and there’s consequently a greater appreciation of the local market food. You can actually buy meat directly from the farmer here, and the farmers markets sell interesting products you can’t buy everywhere (unlike Brisbane where almost everything is sold through Rocklea). Here it’s economical, fun and you’re certain of your food’s provenance. There’s also a very quick turnaround from the earth to the plate that you don’t get from the big markets. We’ll be serving up a couple of different types of ceviche; it really has to be fresh,’ says Evan. 

‘We just spent a couple of weeks over in Mexico, going up into the mountains in the region of Minas where they produce small-batch artisanal mescal. We have brought a range of them back with us that you can’t purchase anywhere else in Australia. 

‘We will have a great range of tequilas, but we will be showcasing mescal; it has a great smokiness. It’s soft enough so that it showcases the agaves, with a lot of softer notes; it is a refined drink that gives you a lot more to think about; the sort of agave, and the region, and the roasting. 

‘We saw the harvesting of agaves that were more than 30 years old, and the products often have an earthy flavour, some with herbal notes, some that are quite floral. No two mescals are necessarily similar.

‘People are peering in through the windows, and there’s a lot of excitement. I don’t think people will be unimpressed when we open this week,’ says Evan.

CHUPACABRA, Shop 12a, 3 Clifford St, Suffolk Park. www.chupacabra.com.au /@chupabyron


Leave a Reply

Your email address will not be published. Required fields are marked *

 

Become a supporter of The Echo

A note from the editorial team

Some of The Echo’s editorial team: journalists Paul Bibby and Aslan Shand, editor Hans Lovejoy, photographer Jeff Dawson and Mandy Nolan

The Echo has never underestimated the intelligence and passion of its readers. In a world of corporate banality and predictability, The Echo has worked hard for more than 30 years to help keep Byron and the north coast unique with quality local journalism and creative ideas. We think this area needs more voices, reasoned analysis and ideas than just those provided by News Corp, lifestyle mags, Facebook groups and corporate newsletters.

The Echo is one hundred per cent locally owned and one hundred per cent independent. As you have probably gathered from what is happening in the media industry, it is not cheap to produce a weekly newspaper and a daily online news service of any quality.

We have always relied entirely on advertising to fund our operations, but often loyal readers who value our local, independent journalism have asked how they could help ensure our survival.

Any support you can provide to The Echo will make an enormous difference. You can make a one-off contribution or a monthly one. With your help, we can continue to support a better informed local community and a healthier democracy for another 30 years.”

Echonetdaily is made possible by the support of all of our advertisers.