We aim to provide a modern Mexican food experience. Learn more about our food provenance.
Barbacoa is a traditional Mexican form of cooking where the meat is steamed over an open fire to create a ‘melt in the mouth’ experience.
At Cocina we marinate our beef in a rich chipotle salsa to give it a smoky flavour before it heads to the fire pit for at least 6 hours. The result is a tantalizing beef dish that our Cocina customers find hard to resist!
This dish originates from the city of Puebla, Mexico. Tinga is a Mexican stew that traditionally uses shredded chicken as the meat base. Our tinga is a real Cocina favourite. Customers love the juicy, succulent chicken, which we make by adding a blend of tomatoes, onion, garlic, and smoky chipotles. We then slow cook it for hours to make sure the result is beautifully tender and a best-seller with our customers!
Achiote seeds are a brightly coloured and flavoured mainstay of any Mexican cocina. They turn foods bright shades of yellow, orange and red, adding a brilliant vibrancy to the Cocina dishes. When mixed with other spices and ground into a paste it adds a sweet, earthy and nutty element to the dish. Try our delicious pulled pork if you’re after an achiote hit.
A popular sauce in Mexican cuisine, the exact origins of which are unknown. However, it’s thought by some to be adapted from a Japanese dish called umeboshi. Here at Cocina we love chamoy, as it hits you with a sweet, salty, sour and spiced experience all at once! Chamoy is made by pickling fruit in brine or occasionally vinegar to give it its flavour and adding chili powder to give it an extra kick. Try dipping our tostilocos in chamoy, for a mouth-watering start to your meal.
Our brightly coloured chimichurri sauce is made from a mix of finely chopped parsley, oregano, minced garlic, olive oil, and white wine vinegar. It’s a favourite sauce across Latin American countries and is often used as a marinade for grilled meat. At Cocina we drizzle our homemade chimichurri over our empanadas and we think you’ll love just as much as we do!
This is a feisty little chili! They are very hot. Ranging from 100K to 350K on the Scoville scale, which is the method of measuring chili heat. In contrast, jalapeños sit at between just 3.5K and 10K. It’s typically red or orange in colour and is often compared to a Scotch Bonnet as they are varieties of the same species. Habaneros are sweet and fruity and are most commonly used in sauces and salsas. If you’re brave enough, give our Wing Roulette a a try to see if you can handle a habanero!
A well-known chili pepper which is used frequently in Mexican cooking. They range in spice from medium to very hot and can be sold fresh, tinned, dried or smoked. Jalapeños are normally picked when they are green and not fully ripe, to ensure they are not too sweet and hotter in flavour! At Cocina we use jalapeños across many of our dishes to give them some heat, including burritos, fajitas and salsas.
Chipotles have a distinctive spicy and smoky flavour. They are often ground and mixed with other spices to make a meat marinade. The flesh of a Chipotle is thick, which makes them a great addition to slow-cooked dishes as they take longer to break down. We use chipotles at Cocina to marinate our beef barbacoa and chicken tinga dishes. We also add them to our ketchup, so you can give your meal a little extra spice.
Known in Mexico as "Nopalitos", these tender cactus leaves are used widely in Mexican cuisine, as a high-fibre meat-free option as well as in salads. In Cocina, we give you the chance to try them with our traditional chili seasoning and covered in melted cheese.
Known in Mexico as "aguamiel", was used by Aztecs as a dressing for wounds because of its anti-microbial, anti-bacterial and anti-inflammatory properties. Agave syrup is a sugar produced from several species of agave (including blue agave). It’s sweeter than honey but its glycemic index is significantly lower, which makes it a healthier alternative to many processed sugars and sweeteners. Enjoy it with our churros for a vegan option!