Mexican Chef Manual Diaz has opened the doors to Nativo Mexican taqueria in Sydney’s Pyrmont.

Nativo, which translates to native in Spanish, pays homage to the indigenous communities of Mexico by serving traditional food in an innovative way.

“The best of Mexican gastronomy is inspired by ideas developed by the indigenous communities and ancestors of the country,” says Diaz.

“I have crafted a menu that honours these flavours and traditions, and we celebrate our union with the Australian community by complimenting these recipes with native Australian ingredients to create a unique fusion that brings these roots together.”

Diaz was born in Oaxaca Mexico and has done stints in restaurants around Mexico City as well as the Michelin-starred restaurant La Chevre d’Or in France.

The chef has also worked as an executive chef at the Milpa Collective Group and Bar Patron in Sydney.

His new venue focuses on takeaway with an outdoor area that seats just 14 customers.

The menu consists of street-food inspired dishes, split up into tacos and antojitos (snacks), as well as beverages.

Tacos include the al pastor braised pork with roasted pineapple, onion, coriander and saltbush morita salsa; the beef birria made with 24-hour slow cooked brisket; the croqueta de papa with fried potato, refried beans, ‘mushroom chorizo’ and orange-chipotle salsa and the zarandeado octopus made with Tasmanian octopus and chimichurri.

The antojitos section covers guacamole and chips, an a la diabla taco cup with chicken, cheesy guajillo sauce, iceberg lettuce and guacamole; a vegan tostada cochinita pibil consisting of refried beans, mushroom chorizo and salsa verde and quesadilla rolls.

The beverage list features guava, mango and passionfruit Jarritos, soft drinks and bottled juices.

Nativo is now open from Tuesday to Saturday from 11am until 8:30pm.