\u201cWe don\u2019t want to create a fine dining restaurant, we want to create a home with\u00a0each plate prepared with the same care, generosity, and sense of occasion found\u00a0around a Mexican family table,\u201d says Huerta.\u00a0\u00a0<\/p>\n
He says in Mexico, food is never just food \u2013 it\u2019s about how they celebrate, connect, and show love.\u00a0\u00a0<\/p>\n
\u201cSome of my happiest memories are of spending\u00a0entire days cooking with my grandmother and family. That\u2019s the feeling we want\u00a0people to experience when they walk through our doors,\u201d says Huerta.\u00a0\u00a0<\/p>\n
That philosophy will shape every aspect of Barro, from the menu, service style, interiors, and beverage program.\u00a0\u00a0<\/p>\n
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The food menu <\/p>\n
The menu will include family recipes and dishes that shape everyday life across Mexico. A small selection of tacos will feature, but the focus extends\u00a0beyond the familiar, with traditional offerings such as\u00a0atole,\u00a0consom\u00e9,\u00a0and mole\u00a0sitting alongside regional Mexican dishes.\u00a0\u00a0<\/p>\n
While the restaurant will celebrate their Mexican heritage, it will incorporate local produce, resulting in dishes such as\u00a0blue swimmer crab toast with capers and\u00a0chile\u00a0morta.\u00a0\u00a0<\/p>\n
\u201cWe\u2019re proud of our heritage, but Australia is our home now. We\u2019re lucky to have\u00a0some of the world\u2019s best producers at our doorstep, so we\u2019re excited to bring\u00a0these two worlds together,\u201d says\u00a0Huerta.\u00a0\u00a0<\/p>\n
With a\u00a0background as a sommelier and later as a celebrated pastry chef, Valadez\u00a0will inform some\u00a0of the restaurant\u2019s defining features, including the wine list and\u00a0dessert menu.\u00a0 <\/p>\n
The desert menu will celebrate the traditions,\u00a0flavours, and nostalgia of Mexican sweets, while bringing a\u00a0 contemporary approach.\u00a0\u00a0<\/p>\n
The opening menu will feature a cheese and persimmon tart based on \u201cAte con\u00a0queso\u201d \u2013 a dessert readily made by Galia\u2019s mother.\u00a0<\/p>\n
\u201cThe Barro version will feature a goat cheese-filled shell with custard set and\u00a0caramelised\u00a0to order, much like a cr\u00e8me\u00a0br\u00fbl\u00e9e\u00a0finished with layers of permission\u00a0paste and slices,\u201d says\u00a0Valadez.\u00a0\u00a0<\/p>\n
The drinks<\/p>\n
The cocktail list will combine\u00a0traditional Mexican spirits and techniques with locally\u00a0sourced Australian ingredients and producers,\u00a0says Bartender Eduardo Conde.\u00a0\u00a0<\/p>\n
The drinks will explore the rich diversity of Mexican spirits \u2013 such as lesser-known regional expression like sotol and\u00a0bacanora\u00a0\u2013\u00a0rather than focusing solely on familiar tequila brands.\u00a0\u00a0<\/p>\n
Conde (Diageo World Class Australian Bartender of the Year 2023) says Mexican\u00a0spirits and drinking culture are about harmony.\u00a0\u00a0<\/p>\n
\u201cDrinks aren\u2019t created exclusively on their own. They are created with the food\u00a0and\u00a0flavour\u00a0profiles in mind,\u201d says Conde.\u00a0\u00a0<\/p>\n
Barro, in the Adelaide CBD, will open on 1 August. <\/p>\n
Photography by Arne Studio.<\/p>\n
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