TACO MEDIC TACOS
All of our tacos are made with fresh, daily-pressed corn masa tortillas. The masa is specially brought in from Mexico to get that wonderfully authentic experience. All of the tacos on the menu are gluten-free and are prepared with the freshest, locally sourced ingredients.
The Fisherman:
The Taco Medic is passionate about his fresh fish tacos, getting out on his boat every morning to drop a line for the day ahead. In New Zealand he uses the local fisherman who pulls catch off the coast of Dunedin daily. The fish taco is brought together with a lively tartare bursting with citrus, and then finished with fresh coriander.
The Bajaman:
This GLORIOUS taco the Taco Medic brought with him from his home country. The Baja Peninsula is famous for this taco, and for good reason. It is a sensation of texture and flavour, kept traditional with a little flare. Ridiculously fresh, light and crispy deep fried fish of the day, creamy spiced Jalapeño sauce, a fresh cut tomato salsa and a wedge of lime to squeeze.
The Bushman: (Unbeatable)
After arriving on the shores of the West Coast of New Zealand the Taco Medic met some interesting characters on his journey to Queenstown, one being a local pig hunter, AKA “The Bushman”, who introduced him to New Zealand’s own suckling sweet pork. Out of this was born the succulent free farmed pork-belly taco.
The belly is slow-roasted for seven hours and then brilliantly matched with a sweet onion reduction, only to be topped-off with a dusting of pork crackling for an unbeatable, melt in your mouth experience.
The Producer:
New Zealand is an incredible place for fresh organic produce, and the Taco Medic was quick in discovering this. After having spent some time in Central Otago, he realised how blessed Kiwis are with what grows out of the ground here.
The “Producer” is a special taco which took time to bring together in order to achieve perfection.
Glossy and luxurious Mexican black beans with hints of fresh garlic and thyme, combined with a strip of roasted Kumara and finished with crumbled feta and coriander. This one could potentially turn a carnivore.
The Stockman:
Traditionally in Mexico, beef is marinated in citrus and slow-cooked for almost an entire day to give it a beautifully tender texture.
After meeting a local stockman and discovering the quality of New Zealand beef, the Taco Medic combined the traditional way of preparation using New Zealand’s best quality brisket and created a masterpiece. Chillies and spices are a large part of authentic Mexican cuisine, and for this particular taco the beef is flavoured with one of Mexico’s favourites – the ‘Chipotle pepper’. Finished with some real chipotle crème fraiche and cooled with crisp coriander, this one is a real fire-starter.
The Kentuckyman:
Travelling the vast country side of New Zealand the Taco Medic stumbled upon rich pastoral grounds with luscious green rolling hills, An agriculturalists dream. It was here the Kentuckyman was made for the first time surrounded by wild free ranging chickens plump and ranging, free. Succulent breasts in a secret Escondido spice rub accompanied with fresh cut tomato salsa, mango chunks, zesty chipotle mayo and fresh coriander.
Runnyman Breakfast
Here’s a classic kiwi breakfast that the Taco Medic had to turn into a taco. The freest of free range eggs, fried with a runny yolk, slow reduced sweet pork onions, a streak of free range bacon and sprinkled with crunchy salted crackling crumble and coriander.
Mr Nacho
Back in Mexico, the Taco Medic often went for dinner at the house of his close friend, Mr Nacho. He would cook the most peculiar looking tacos all broken and covered in the most mouth water toppings.
All covered in Luxurious garlic and thyme black beans, slow cooked zingy tomato salsa, charred corn salsa and sour cream all covered in coriander.