Mexfestival Menu

CEVICHE - Stall: Mama Yoya

Ceviche, also cebiche, seviche or sebiche, is the seafood dish originated in Peru but is very popular in south america. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and cilantro.

Mole (from the Náhuatl Molli) - Stall: Las Brujas

One of the most representatives’ dishes of Mexico, pronounced as Mole-ay. It is a common main course in south-central area of Mexico and an essential part of important celebrations.

Mole is a very complex dish from pre-Hispanic origins; its sophistication comes from the enriched ingredients, both cultural and historical. This artisan mole has traveled directly from the traditional chefs in Mexico to New Zealand. 

Mole is a thick sauce with variable layers of flavor, textures and aroma, some of it’s ingredients are: pasilla and ancho chili peppers, almonds, pumpkin seeds, sesame seeds, fried tortilla, onion, garlic, cloves, whole allspice berries, dark chocolate, cinnamon, peanuts and raisins.  

Tamal de Acelga (from the Náhuatl Tamalli) - Stall: Las Brujas

Tamal is made of masa (corn dough) filled with feta cheese, wrapped in silverbeet leaf and laid over a bed of green tomatillo sauce

Different types of “Tamal” have been prepared from the original inhabitants of the American continent, in modern Mexico, you can find a wide variety of original and creative fillings. The “Tamal” is usually wrapped in a corn husk or banana leaves and then steamed.

Barbacoa Tacos (Lamb) - Stall: Las Brujas

Humans have used the fire-pit technique for thousands of years. This technique is widely used in Mexico to cook variety of dishes, one of them is the “Barbacoa Lamb”, which is very popular in the states of central Mexico. Due to limitations our “Barbacoa Lamb” is not cooked in fire-pits but for several hours following. It is a delicious fulfilling dish. In Mexico, it brings families together on the weekends. The dish was traditionally cooked by the “Barbacoa man” living in the surrounding towns and brought to the bigger cities for people to buy.

Tacos - Stall: Barbacoa & Canasta Tacos

A taco is a traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing great versatility and variety.

Burrito - Stall: Mama Yoya

A burrito is a dish in Mexican cuisine that consists of a flour tortilla with various other ingredients. It is wrapped into a closed-ended cylinder that can be picked up, in contrast to a taco, where the tortilla is simply folded around the fillings.

Nachos - Stall: Mama Yoya

Nachos is a Tex-Mex dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese, often served as a snack or appetizer. More elaborate versions of the dish add other ingredients, and may be substantial enough to serve as a main dish.