What's in a taco: a guide to our menu

Every taco on our board comes on a corn tortilla we press in the house from Mexican masa harina, as a single or a triple of the same. The chillies beside each name show the heat. Here is what's what.

Al pastor. Achiote-marinated pork with grilled pineapple and salsa verde. The name means "shepherd's style", after the spit-roasting that Lebanese families brought to Mexico.

Carne asada. Grilled, marinated beef: ours is premium Australian beef rump, with caramelised onion and pickled jalapeños.

Barbacoa. Beef slow-cooked with Mexican dried chillies until it falls apart, served with guacamole.

Carnitas. Pork braised in spices until tender, with salsa roja.

Tinga. Shredded chicken in chipotle, the smoked, dried jalapeño, finished with queso fresco.

Mole negro. The darkest of Mexico's moles: a rich, savoury sauce of chillies, spices and dark chocolate. Ours comes with chicken breast, or with vegan pulled "chicken". The chicken one contains peanuts.

Nopales. The pads of the prickly pear cactus, sautéed in salsa roja with queso fresco and pico de gallo.

Baja fish. The battered fish taco of Baja California: ours is wild-caught mahi mahi, with chipotle aioli and pico de gallo.

Not sure where to start? Try a triple of al pastor, or ask us: sharing what makes Mexican food special is half the fun.