We aim to provide the most authentic Mexican food experience. All of our meat is slow cooked in its own juices and seasoning for around 6 hours. Meaning that our meats are mouth-wateringly tender and juicy just like the original Mexican dishes.
Carnitas literally translates to mean little meats and originates from the Michoacán region of Western Mexico.
Here at Cocina, we make sure our carnitas are incredibly succulent, by braising the pork in its own juices for hours until it’s extremely tender. We then add our unique Cocina flavours, which include achiote paste and citrus juices. The result is a mouth-watering dish which is a real crowd pleaser here at Cocina.
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 which our Cocina customers find hard to resist!
This dish originates from the city of Puebla, Mexico. Tinga is a Mexican stew which 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 pork carnitas 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 corn pellets in chamoy, for a mouth-watering start to your meal.
The tomatillo is a member of the nightshade family (home to aubergines, tomatoes and potatoes)
With a slightly tart, fruity flavour and a herby undertone, tomatillos are common across Mexico and are used in salads, salsas or are even roasted. We’ve whipped up some tasty salsas for Cocina guests, using the tomatillo, why not give them a try?
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 beef chili tacos and we think you’ll love just as much as we do!
The origins of chili peppers can be traced back to as early as 7000BC in Mexico and have been used to spice up Mexican cuisine since as far back as 3500BC.
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 Inferno sauce 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, tacos and in 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.
This is a milder chili pepper than the jalapeño but has a longer lasting heat.
It originates from the Mexican state of Puebla and is so rich with nutrients that it’s classed as a superfood. The poblano is slightly bitter in taste and in Mexico they are typically eaten dried, coated, fried or stuffed. Try the Cocina stuffed poblano, which is filled with a blend of feta, quinoa and black beans for a healthy Mexican hit.