Before the owners of Esteban Mark Crawford and Michael Fegent opened their amazing restaurant, they did some serious (and seriously tasty) research. They travelled to Mexico and parts of the United States in pursuit of inspiration for the modern Mexican restaurant they wanted to open in Australia because alongside executive chef, John Frid, they wanted to bring the best of authentic Mexican flavours back to Sydney.
To capture that idea, they also brought back with them a bespoke tortilla press, which has helped cement them as one of Sydney’s best Mexican restaurants—yes, they’re tortillas corn. The team at Esteban gives their menu, a selection of regional delicacies and dishes using traditional Mexican cooking techniques, an Australian touch by using local produce.
From the Entrantes, like the Tasmanian Salmon Ceviche Taco or the Mixed Mushroom Aguachile, to the Medio Tiempo dishes such as the Fire Roasted Whole SA Calamari, Grilled Skull Island King Prawns and Pan-Seared Duck Breast served with salsa borracha, cascabel chile, seasonal vegetables, your true-blue Mexican cravings are more than well catered for.
The executive chef, who also designed the food at Tequila Mockingbird, cooks meat on an impressive parilla grill, searing in all of the amazing flavours. This includes the Perry Family Farm 1kg Wagyu Rib-Eye (MBS6+), which requires a minimum of 1.5 hours to properly cook.
The basement tequila bar houses one of the country’s largest tequila and mezcal collections. It’s over 200 strong and counting. The baetenders are are on point with their knowledge, so they can go from recommending you a spirit, tempting you with a tequila flight, or showcasing their skill with an expertly crafted cocktail.
Sydney is in no short supply of Mexican restaurants, but there’s plenty of reasons why Esteban is considered one of the best Mexican restaurants in the city. It did receive One Hat from the Good Food Guide 2023, so there’s also that.