Mex­i­can at Salt shares salsa bits

Tweed Daily News - - NEWS -

THERE’S a rea­son why Mex­i­can food is so pop­u­lar on the Tweed and Gold Coast.

In keep­ing with our out­door life­style, the best Mex­i­can food is burst­ing with colour and flavour, show­ing off our re­gional pro­duce at its best.

Nes­tled in be­tween Fins and Mum­bai Crick­eters Club in Salt Vil­lage, La Bar­rita opened late in 2017, slip­ping qui­etly onto the tail end of the ‘Mex­i­can wave’ of coastal open­ings.

Owned by Anna and Marco Cenfi (ex­man­groves at Seag­ulls and Bellini, and own­ers of Pic­colo Ge­lato), La Bar­rita is el­e­gantly dec­o­rated with bright Mex­i­can tiles, re­flected in the colours of the food.

There’s lots of choice on the menu, di­vided into ‘start and share’ dishes, tostadas, tacos, que­sadil­las and big­ger plates, priced for every day din­ing with most dishes rang­ing from $12 — $18. There’s even a kids’ menu to cater for fam­i­lies.

La Bar­rita gives a fresh bright take on Mex­i­can food that Aussies love us­ing lo­cal in­gre­di­ents that zing with flavour.

From fresh slices of lus­cious mar­i­nated fish in our Ce­viche ($18.50) to Pescador Taco, corn chip-crusted fish with a fresh mango salsa and chilli lime dress­ing where you can eat the bowl ($16), each dish is packed with fresh­ness.

Try chur­ros with choco­late dip­ping sauce or sweet taquitos dipped in caramel for dessert.

Of course, no Mex­i­can meal is com­plete with­out a mar­garita, with the large ‘bar­rita’ (bar) of­fer­ing over 100 dif­fer­ent tequi­las as well as beer, wine and cocktails.

La Bar­rita de­liv­ers on the ‘fresh and flavour­some’ front — healthy, ev­ery­day din­ing.

Here’s their recipe for mango salsa. Try it on your tacos at home:

La Bar­rita’s Mango Salsa In­gre­di­ents

6 mango cheeks

1/2 Span­ish onion

100ml lime juice

2 chill­ies, de­seeded

2 tbsp co­rian­der, or to taste

2 tbsp mint, or to taste

To serve

Soft tacos

Fill­ings to taste


1. Dice mango cheeks.

2. Finely chop Span­ish onion, chilli, co­rian­der and mint.

3. Mix to­gether with the lime juice and let sit for an hour.

4. Serve in pre­heated tacos, with fried crumbed fish and shred­ded let­tuce. Can top with sour cream or kew­pie may­on­naise with ex­tra co­rian­der and lime wedges.

La Bar­rita, 4 Bells Blvd., Kingscliff Ph: 02 6674 8487.

Marj Os­borne is an in­de­pen­dent food com­men­ta­tor. Con­tact her at

La Bar­rita’s mango salsa is the ideal dress­ing to home­made tacos.

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