Is This Sydney's Best Mexican Restaurant? (Very Possibly Yes)
There once was a time when I would’ve said any Mexican food is good Mexican food.
After one particularly unfortunate Uber Eats experience, I know definitively now that that’s not true, but when it comes to the other end of the spectrum – really, really good traditional Mexican cuisine – Carbón in Sydney’s Eastern Suburbs has it nailed.
I was down there recently for the relaunch of Jarritos in Australia – summery flavoured soft drinks inspired by the traditional Mexican bevvy aquas frescas, fruit blended with water – and even though it was my first time, it won’t be my last, and is easily my new fave Mexican restaurant in Sydney.
It was a celebration, so the clever kids behind the bar whipped up a couple of Jarritos-based cocktails for the event, and the Paloma (tequila, lime, grapefruit Jarritos and black salt) was a fresh, spritzy dream. I’m not usually a big fan of tequlia-based drinks (the taste reminds me too much of big nights in high school… ick), but this was smooth, with a beautiful balance of sweet and sour and a salty kick with every sip.
Let’s talk about the food, though, because that’s what we’re really here for, right?
All the food at this Bondi hot spot is cooked in the traditional Mexican woodfire oven, and I swear, if all you’ve had is Tex Mex, these flavours are going to blow your mind. (Don’t get me wrong, I love a good Cali burrito, but it’s basically an entirely different cuisine.)
The offerings at Carbón are made using traditional South American ‘parrilla’ techniques, over an open grill, and the smoky, charred, fiery flavours are intense, delicious and distinctive.
Even the guac (not woodfired, obviously – who wants hot guac?) was something special, topped off with chilli oil and pomegranate seeds for a hit of spicy sweetness you wouldn’t usually expect from the Mexican classic.
The taco game here is strong (no surprise they basically own taco Tuesdays – $5 tacos and $12 margs, yes please!). Along with their pork belly tacos (topped with crackling, salsa verde and fresh watercress), there’s Barbacoa lamb, chicken Tinga, Baja fish and even a vegan ‘chorizo’ option… and more.
If you’re in the mood for mains, you cannot go past the market fish Sarandeado – fresh, flavourful, moist and smoky, perfectly cooked and falling off the bone. Pair it with corn esquites (with fresco cheese, epazote and chipotle mayo), and perfectly tender-crisp and intensely garlicky green beans.
Now, I love churros as much as the next person for dessert – but what we were served up was something totally different and absolutely incredible. The bunuelo with guava (yes, guava!) compote, panela syrup (a sugar syrup made from concentrated freshly extracted cane juice, traditionally produced and throughout Latin America and the Caribbean) and slightly tangy cream chesse-esque crema was un-freakin’-believable.
And lucky for me, a couple of people had had to head off early, so I got seconds.
Aaand thirds… 😬