We pride ourselves on sourcing quality local and speciality produce then use these ingredients to create authentic, innovative Mexican dishes. We change our menus every 3 months with the seasons. This ensures that the ingredients we use are at their best for flavour and freshness.
We source pasture-fed goat meat from Myreside Farms Produce, who ethically rear free range Boer goats at Lunan Bay, only 5 miles away from our restaurant. We initially offered our Myreside goat tacos as a special, but due to customer demand we now have this Mexican staple on our menu every night, and have added more dishes using this fantastic local meat. I have visited their farm several times now and I am always delighted to see what seasonal produce they have. We also use their asparagus, which we serve to our customers’ hours after it is hand cut. Unbelievably fresh!
We also discovered an excellent producer of free range goose in Angus; Sillyflatt Farm. We use their slow-grown geese to make confit of goose leg, our empanadas and in our in-house smoked goose breast. Our customers often compliment us in how flavourful the goose meat is. They also grow tomatillos uniquely for us.
Being based in Angus, I was keen to showcase the region’s iconic Arbroath Smokies on my menu. After lots of experimenting, I offered Arbroath Smokie tacos which were a hit and a great talking point with our customers.
I am always eager to showcase some of the lesser-known cuts of beef regularly eaten in Mexico, so I was delighted when I was able to find a local Aberdeenshire butcher who could provide me with Bavette steak, a cut from the flank of the beast which is also one of the most popular cuts of beef in Mexico. It was such a thrill for me to find the calibre of produce on my doorstep!