Leigh Griffiths
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Sydney restaurant Alegre has debuted a new menu that’s the work of owner/chef Rasel Zaman and sous chefs Alvaro Valenzuela and Ivan Castillejos.
The trio have focused on infusing Mexican and native Australian flavours into dishes that reference the food they grew up eating back home in Mexico.
“Growing up in Tlalpan, Mexico City, I cherished the countless hours spent cooking with my grandfather and mother,” says Castillejos.
“We focused on traditional Mexican dishes such as mole de olla and lamb barbacoa, with me always in charge of the mole.”
Castillejos’ contributions to the menu include that very mole, which features on a dish of chargrilled chicken and 250g Wagyu MB6+.
Valenzuela has also referenced his grandmother’s cooking, developing a whole snapper with red and green adobo. “Her way of combining fresh ingredients with rich, bold flavours taught me the true essence of Mexican cuisine,” he says.
Native Australian elements have been combined with native Mexican spices, sauces, and methods via a 14-hour slow-cooked lamb barbacoa with house pickles and salsas taqueras as well as a kangaroo tartare with jalapeno chimichurri.
“It’s about utilising fresh local ingredients and embracing traditional cooking techniques to present our take on classic Mexican dishes,” says Valenzuela.
Alegre’s 150-strong list of tequilas and mezcals remains as well as its selection of signature cocktails and global wines.
The restaurant is open for lunch and dinner Tuesday to Sunday.
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