How new-wave Mexican became the hottest new cuisine in Sydney dining (The Daily Telegraph (Sydney), 9 Mar 2013, Page09)


How new-wave Mexican became the hottest new cuisine in Sydney dining
GRANT JONES
The Daily Telegraph (Sydney)
9 Mar 2013

SYDNEY is on the crest of a new Mexican wave, as we put up our hands for hot new flavours. Forget bland minced meat, soggy tacos, refried beans, boiled chicken and slimy guacamole. The hot new flavours of Mexico include the chocolate-chilli mole…read more…

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