{"id":5247,"date":"2026-05-05T20:15:13","date_gmt":"2026-05-05T20:15:13","guid":{"rendered":"https:\/\/www.europesays.com\/australia\/5247\/"},"modified":"2026-05-05T20:15:13","modified_gmt":"2026-05-05T20:15:13","slug":"coming-soon-spicy-new-mexican-bar-and-cocina-picoso-lands-on-prospect-road","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/australia\/5247\/","title":{"rendered":"COMING SOON: Spicy new Mexican bar and Cocina, Picoso, lands on Prospect Road"},"content":{"rendered":"

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One of Adelaide\u2019s fastests growing food spots is yet again welcoming the opening of a brand new venue and this one is heating things up. <\/p>\n

Picoso Mexican Bar y Cocina, is the newest contemporary Mexican restaurant to hit Prospect Road and it\u2019s built around bold flavours, shared plates and a high-energy atmosphere.<\/p>\n

Translating to \u201cspicy\u201d in Spanish, Picoso is bringing traditional Mexican vibes to Adelaide\u2019s inner North through an easy-going lens. <\/p>\n

Picture a warm, sun-soaked building with arched windows, rounded corners, striped umbrellas and an open street set up that draws in passersby without being obnoxious. <\/p>\n

Walking inside, the blend of soft pink tones and tiled finishes makes way to a long bar which easily moves the dinner date to more than friends by the end of the night. <\/p>\n

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Leading the kitchen is head chef Oliver Luxton, who brings more than a decade of experience across kitchens in London, New Zealand and Australia.<\/p>\n

Beginning his career at The Providores & Tapa Room in London at just 17, Oliver went on to work as Sous Chef at two-hat New Zealand restaurant Pescatore, before moving to Australia, where he was part of the opening teams at Sydney\u2019s one-hat restaurants The Charles Grand Brasserie & Bar and Raja. <\/p>\n

Before Picoso and most recently, he worked as head chef at Adelaide\u2019s Restaurant Botanic under executive chef Jamie Musgraves.<\/p>\n

\u201cThe menu is bold, traditional Mexican with a modern edge,\u201d Oliver said. <\/p>\n

\u201cIt\u2019s rooted in classic flavours like chilli, smoke and acid, but approached in a lighter, more refined way.\u201d<\/p>\n

\u201cIt\u2019s not trying to be overly authentic or overly fine dining, it sits somewhere in between, big flavour, clean execution and food that\u2019s designed to share,\u201d he said.<\/p>\n

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The menu is designed to be social, centring around made-to-share plates, encouraging guests to not be afraid to order across the menu and get a taste of more than a single dish. <\/p>\n

The menu sources South Australian produce with highlights including ceviche blanco and chicken carnitas, pork or baja fish tacos.<\/p>\n

\u201cThe ceviche blanco really sets the tone,\u201d Oliver said. \u201cIt\u2019s fresh and a bit unexpected, with that balance of acidity, sweetness and heat that carries through the menu.\u201d<\/p>\n

On the larger plates menu, dishes are designed to land with impact, with an aged mole poblano with braised short rib, a whole roasted local fish with green salsa and carne asad ranchara.<\/p>\n

Oliver said a key focus of the menu is reinterpreting traditional dishes without losing their essence.<\/p>\n

\u201cThe Mushroom Oaxaca Tlayuda is a great example,\u201d he said. \u201cIt takes something really traditional and flips it without losing the soul of it.\u201d <\/p>\n

\u201cYou still get those deep, earthy flavours, the smokiness from the grill, the richness of Oaxaca style elements, but it\u2019s lighter, more refined and a bit more modern.\u201d<\/p>\n

The menu is backed by house-made elements throughout, like the fresh corn tortillas and rotating line-up of salsas and sides that keep things fresh and a little punchy.<\/p>\n

\u201cThe smoked pumpkin butter with tortillas sounds simple, but there\u2019s a lot going on,\u201d he said. \u201cSmoke, spice, sweetness and richness.\u201d<\/p>\n

\u201cIt eats like a dish in itself.\u201d<\/p>\n

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Restaurant Manager Kirstiin Luxton said the experience is designed to evolve over the course of the night.<\/p>\n

\u201cOne plate turns into two, another round lands on the table and before you know it, the table is full and the night has taken on a life of its own,\u201d said Kirstiin.<\/p>\n

The goal is for guests to leave remembering the balance and intent behind the menu, without feeling heavy and uncomfortbale.<\/p>\n

\u201cEvery dish has a point of view,\u201d she said. <\/p>\n

\u201cWe want people to leave thinking it was fun, a bit different and not just another version of something they\u2019ve had before.\u201d<\/p>\n

With a wave of new hospitality venues opening in the area, Prospect Road is quickly gaining popularity and now it has a new spicy, potentially sexy, Mexican flair on the lineup.<\/p>\n

Picoso Mexican Bar Y Cocina
When: Opening May 8, Monday \u2013 Sunday 5pm til late and Friday \u2013 Sunday 12-3pm
Where: 89 Prospect Road, Prospect
For more info, click here.<\/a><\/p>\n

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