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Byron Shire
May 18, 2021

Baptism of fire for new Mexican

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Braulio Sanchez at home in Son of a Taco, Mullumbimby, and showing off some of the ingredients that go to make a memorable evening of dining on authentic Mexican food.

All the way from Monterrey N.L. Mexico, Son of a Taco is the new Mexican kitchen in the Mullumbimby bowling club. The restaurant, the dream child of Braulio Sanchez, has certainly been given a baptism of fire (well, followed by some actual rain on Sunday) only a week after its birth during an incredibly busy weekend in one of the popular Mullumbimby Music Fest venues. ‘Our opening night was a great success with half of Mullumbimby coming along to show their support’, says Braulio.

Braulio was born in Mexico and grew up in his family restaurant. He has always had a curiousity for trying new flavors. After moving to Australia and experiencing the lack of good Mexican food here, he felt he had no option but to go back to his roots and re-connect with the flavours of Mexico. After working for almost a decade in Melbourne and Byron Bay, he started to develop a new dream called ‘Son of a Taco’, a brand that started as a hot sauce two years ago and has now branched out into a restaurant. The label has been a popular one, and the pickled chipotles, smoky habanero and ‘la Mexicana’ hot sauces are all available to sample and to purchase when dining in the restaurant.

Now in the kitchen, the multi-talented head chef and creative director Braulio has found a new outlet for his experience and what he says is his ‘passion for creating authentic dishes’. 

‘I have a passion for food and cooking and we are ready to take on the Shire with our authentic Mexican flavors’, he says. 

‘Everything here is hand made and slow cooked, pickled and sourced locally, with fresh sauces and salads made daily. We slow cook our meats for extra flavour, and we use all fresh local produce’.

Even their traditional Mexican organic corn tortillas come from the local outlet Doña Cholita Tortilleria based in Burringbar, and are made from 100 per cent natural ingredients, using nixtamilized maize flour (which breaks down enzymes) making them easier to digest, unlike most commercial tortillas.

‘Tortillas are naturally gluten-free; in this area we have a lot of people who are gluten intolerant, it’s been fun creating a menue that can bring people together. It’s food for everyone because we are naturally gluten free, with vegetarian and vegan options on most of the menu.’

The menu features a large range of tacos (beef, chicken, pork, fish, mushroom, green bean and one with eggplant mole), gorditas, flautas, nachos, guacamole and more, and the bar has been supplied with good mezcal, tequila and a good range of Mexican beers. Sounds like a great excuse to gather the gang and get down to the bowlo for the full Mexican dining experience.

More info: Son of a Taco
Open Thurs to Sunday 5–9pm
Mullumbimby Bowling Club,
Jubilee Avenue
Ph 0424 931 685
@son_of_a_taco

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