San Diego based Mexican-American chef Claudette Zepeda has opened a pop-up Tijuana style taqueria in Sydney - we catch up with her to talk all things tacos from fillings like lengua (beef tongue) and carne asada (skirt steak) to hand-pressed masa tortillas and salsas.
Early Culinary Influences
Chef Claudette Zepeda, based in San Diego, California, shares her culinary background. She grew up around restaurants in both Mexico and the United States, which has significantly shaped her cooking style. Her Mexican-American heritage and exposure to diverse influences make her cuisine unique.
Venturing to Australia
Claudette's adventurous spirit led her to Sydney, Australia, where she embraced an opportunity to open a taco shop. Her "yes" attitude and passion for bringing authentic Mexican flavors to new places played a pivotal role in her decision to embark on this culinary journey.
Taqueria Sepeda: A Taste of Tijuana
Taqueria Sepeda, Claudette's restaurant, is a reflection of the border region's vibrant culinary traditions. The menu is inspired by Tijuana flavors, characterized by heat, acidity, and bold personalities. It challenges diners to step out of their comfort zones, offering traditional dishes like beef tongue alongside more familiar options.
The Essence of a Perfect Taco
Claudette emphasizes the importance of a good tortilla and killer salsa in crafting a perfect taco. The quality of these components is essential to elevate the flavors of different taco fillings. She believes in letting the ingredients speak for themselves, maintaining a low-intervention cooking approach.
Spreading Mexican Culture Through Food
Claudette's goal is to bring Mexican culture to the world by changing how people perceive and enjoy Mexican cuisine. She believes that offering authentic flavors and experiences can influence how people eat and appreciate Mexican food. Her vision includes creating a vibrant bar ambiance and sharing her passion through good music and a memorable dining experience.