Melbourne Mexican restaurant Mamasita has named Martin Zozaya as head chef.
Zozaya has worked in kitchens in his hometown of Mexico and has spent time in Buenos Aires and Madrid.
The chef will refresh the Mamasita menu and co-owner Nick Peters says the chef has a knack for seafood and chargrilled dishes.
“Martin’s inherent understanding of Mexican ingredients, techniques and dishes is the perfect fit for what we continue to endeavour to provide for our beloved guests – a modern take on Mexican cuisine, suited to Melbourne,” says Peters.
New dishes include handmade burrata with dark mole, almonds, baby corn and puffed rice along with shellfish tostada with cured mussels, minced prawns and salmon, Acapulco coctel sauce and guacamole. Seared ocean trout, prawns, calamari with confit cascabel mojo and beef short rib with chiles toreados and arbol chimichurri will also be on offer.
In addition, the restaurant has undergone a refresh, with the installation of new floors, an acoustic ceiling and a pared-back interior that fosters a casual dining experience.
