Real Mexican cuisine is one of the most ancient and developed on earth but is little known outside its borders. And according to the small number of Mexican expatriates in Australia, too many restaurants are more "Tex" than "Mex."
It was this exact sentiment that prompted American Steven Marks, who grew up developing his love of authentic Mexican at the homes of his closest friends, to introduce original Mexican cuisine to Sydney with the taquería inspired Guzman Y Gomez eateries.
Authentic Mexican food is a vibrant, delicious and fun experience. It is colourful and easy to cook. By using an amazing array of chillies, both fresh and dried, it can be as spicy - or not - as your palette can handle. And while some people think Mexican food is too spicy, real Mexican has a depth of flavour with its combination of savoury and earthy flavours, plus expert use of only the freshest herbs and produce.
Guzman Y Gomez adheres passionately to these core values and delivers the real taste of Mexico served fast every day. Only the freshest Australian produce is sourced including the choicest lean cuts of meat and seafood and plump, glistening vegetables. This combined with authentic Mexican chillies, tomatillos and Maseca corn flour creates a healthy, tasty range of burritos, tacos, quesadillas and sides.
Having access to the quality of produce on offer in and around Sydney allows the cooks, the majority being Mexican and Latin American, throughout the Guzman Y Gomez taquerías to create an authentic menu of the highest quality. Just like the street vendors that inspire the fun GyG eateries, the menu variety is extensive and made quick to order.
From the popular spicy D.F steak and onion burrito to the slow roasted pork chipotle quesadillas, or the delicate barramundi or veggie soft tacos, this is real Mexican of the likes rarely seen outside the vibrant barrios of Mexico City or dusty streets of regions more rural. Even the tasty corn chips and hard shell tacos are made fresh on the premises.
The real taste of Mexico doesn't get better than this.
To find your local Guzman Y Gomez; logon to www.gyg.com.au
or call (02) 9380 9779
The word "tortilla" originally comes from the Spanish word "torta" meaning flat round bread.
Corn tortillas have been the basis of Meso-American cooking for many centuries especially in Mexico, with archaeological record indicating its use at dawn of civilization, at least from 1000 BC.
A versatile staple food, a tortilla can contain anything and can be used to make tacos, quesadillas, enchiladas, taquitos & much more.
BASIC RECIPE TO PREPARE CORN TORTILLAS:
PREPARING THE CORN MASA
2 Cups corn flour
2 Cups water
Pour corn flour into a bowl. Pour one cup of water commence kneading to make a soft dough. Continue to pour the second cup of water & continue to knead for 2 to 3 minutes until the corn flour its smooth and pliable with a plasticine like consistency. If the dough feels too dry, wet your hands and continue kneading.
PREPARING THE TORTILLAS
Corn Masa already prepared
35cms plastic wrap (or enough to cover both sides of the tortilla press)
Comal or Tortilla pan (can be purchased online at www.montereyfoods.com.au)
Tortilla press (can be purchased online at www.montereyfoods.com.au)
Kitchen towel or napkin
Pre-heat the comal in high temperature for 10minutes then lower the temperature to medium.
Keep a small bowl of water available to dip your hand into. Moisten your hands, take a piece of dough, and roll it into a sphere slightly smaller than a golf ball. Place this ball on a piece of plastic wrap on the bottom of the tortilla press. Place the other piece of plastic wrap on top of the ball and gently press down with the top of the tortilla press. The flattened tortilla will be just smaller than the press.
Carefully peel back the top layer of plastic wrap and place the tortilla in the palm of your hand (dry at this point). Carefully peel back the other layer of plastic wrap and lay the tortilla on the comal or Tortilla Pan.
Allow to cook for 30 to 45 seconds on each side. Remove the cooked tortilla and place on a dry kitchen towel or napkin, fold the corners to keep the tortilla warm.
Note: Tortillas should have little brown spots, if theyre brown all over, the comal is too hot.