“I WANT MY CUSTOMERS TO EXPERIENCE THE FOOD THAT I ENJOYED, GROWING UP IN MEXICO.”
—Sarai Castillo
Authenticity is key at Tres a Cinco – the buzzy Mexican cantina in Melbourne’s Hosier Lane by ex-MoVida chef and Frank Camorra protege, Sarai Castillo. “I wanted to do the most authentic food I could at Tres a Cinco,” Castillo says. “I want my customers to experience the same food that I enjoyed, growing up in Mexico. When I’m cooking, I want to show them what we really eat on a normal day – after work, after school, on special days. It’s so much more than just tacos.”
Of course, that’s not to say tacos aren’t on the menu. Asada beef, pulled pork, roasted cauliflower, baja fish (“a fish taco and a cold beer is the perfect meal,” says the chef) – Castillo’s offerings elevate the stereotypical, putting fresh Aussie produce and imported Mexican ingredients in the spotlight. “I try to use as many fresh, high-quality ingredients as possible,” Castillo says. “If they’re in season, that’s even
