In the heart of Marrickville, a taqueria replicating the experience found on most corners of Mexico during the 1970s, is the product of San Pancho co-founders Roberto Garcia and Umesh Datwani’s impassioned imperative to deliver the true essence of Mexican cuisine at affordable prices.
After creating culinary masterpieces for private clients such as Natalie Portman and the Obamas and most recently serving as Head Chef at Alpha Restaurant, Roberto wanted to ensure his next achievement transported Sydneysiders to his hometown.
"While I’m grateful for what I’ve learned from cooking for esteemed personalities and prestigious establishments globally, San Pancho is a project close to my heart, which was probably born when I started helping out at my grandmother’s fonda in Mexico as a kid,” he says.
"We have always been frustrated we couldn’t really find many places in Sydney which offered Mexican dishes the way they were served in the streets of Mexico for an affordable price,” adds Umesh.
While surrounded by encouraging notes on the walls, such as ‘Who said Mexican food is all about burritos and taco shells?’ San Pancho diners can discover some of Mexico’s favourite dishes, which are not commonly found on the Sydney market. These include the distant cousin of nachos – chilaquiles, crisp tortilla chips which are served smothered in housemade salsa, topped with cheese - and either Asado chicken, Arrachera beef or Eg Vegano/baked tofu and peppers.
San Pancho is also quickly becoming known for its tacos, which include the authentic grilled Arrachera beef, marinated in beer, orange, oregano and topped with guacamole and pico de gallo, served in a soft corn tortilla.
Competing for cult status are the enchilada suizas – traditional rolled tortillas filled with your choice of Asado chicken or Arrachera Bbeef, topped with melted cheese, pico de gallo and jalapeño.
"Because everything is made in-house, including all salsas and beverages, it is as easy to achieve tasty strong flavours with simple fresh ingredients as it would be on the streets of Mexico,” Roberto explains.
Drawing upon his strong hospitality background, Umesh collaborated with Roberto to ensure the ambience of San Pancho reflected the vibrant and communal atmosphere original taquerias are renowned for.
"From the dual-coloured walls, which mimic sidewalks in Mexico during the 1960s and 1970s, to the canteen-style chairs and the fact people can see into the kitchen and observe the food being cooked, like they can in Mexican markets – each element is designed to foster an authentic and welcoming atmosphere,” Umesh says.
"We sought to recreate the same environment that ensures memories and connections are forged when people share food in Mexico, which requires vibrant interiors and even contemporary versions of traditional Mexican tunes.”
In the coming weeks, San Pancho will offer cocktails, complementing the traditional Agua frescas or flavoured water options (tamarind, horchata and Jamaica), currently available on the menu.
"We will do a signature cocktail with cucumber, fresh lime and mint – all natural flavours - served in a clay pot known as a cantarito, just like they do in Mexico’s Magic Towns,” says Roberto.
Since opening in June this year, San Pancho has created a stir with locals, becoming known for unique dishes in a vibrant and interesting setting for just $20-$25.
San Pancho caters for all dietary requirements, including vegetarian, vegan and gluten-intolerant.
In celebration of The Day of The Dead, San Pancho will be offering bottomless brunch from in November, accompanied by a set menu and unlimited Margaritas. Traditional Day of the Dead bread known as pan de muerto is also available throughout November.
