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We’ll let you in on a little secret,
we have none.

Misinformation. The world is full of it. At least that doesn’t have to be the case when you dine with us.We want you to live your life knowing that what you put in your body is the best fuel for you. That’s why everything we do is upfront and transparent.
It’s why we publish our recipes and ingredients online. It’s why we have windows into our kitchen, so you can see the guac being made fresh in front of your eyes daily and why we even have an online nutritional calculator.

Guacamole

Spicy Picante Habanero

Roasted Tomato Salsa

Pork carnitas

Chipotle Chicken

Beef Barbacoa

Method: Marinade

1. Place chipotle en adobo into the blender, taking care to
scoop out all the contents with a spatula.

2. Add all other ingredients into the blender and blend until
creamy

3. Transfer the contents to a bowl for marinating the chicken
200g of marinade per 1kg of chicken

4. Let chicken marinate for minimum 60min (4 hours is best)

 

Method: Cooking

5. Heat pan or BBQ to med/high temp, place chicken flat on
cooking surface

6. Shake salt on chicken and sauté/grill for 3-4 min until
brown then flip

7. Shake salt again and cook for 3-4 min until brown
Remove from pan/grill and place in bowl with cover. Let it
rest for 5 mins. Keep chicken juice

8. After resting, dice in 1cm cubes, add back chicken juice
from bowl

9. Taste for seasoning (salt) and add more if required. Serve!

The chicken recipe, the whole chickken recipe, and nothing but the chicken recipe.

MadMex chipotle marinade

Time: Marinade 10 Min; Grill 10 Min

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Wooden spoon or spatula
  • Blender

Ingredients:

  • Chipotle en Adobo – 1 Can or 2 Cups
  • Brown Onion diced – 1/3 cup
  • Garlic diced – 4 or 5 cloves
  • Rice Bran Oil – 1 Tbls
  • White Vinegar – 1 Tbls
  • Cumin – 1 Tsp
  • Salt – 1 Tsp
Chicken Ingredients:

  • Skinless Chicken Thigh – 1kg
  • 200g marinade per 1kg

Nutritional Info

/100g /serving (100)
Energy (KJ) 460.8 460.80
Calories 110.4 110.40
Protein (g) 13.84 13.84
Fat, Total (g) 5.92 5.92
Fat, Saturated (g) 1.76 1.76
Carbohydrate (g) 0.56 0.56
Sugars (g) 0.32 0.32
Sodium (mg) 154.4 154.40

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Method: Marinade

1. Preheat oven to 120°c

2. Add all marinade ingredients into a mixing bowl and whisk vigorously

3. After marinade is fully incorporated, it is ready for use

4. Taste and adjust seasoning if necessary

5.  Cut pork neck into 5cm cubes, removing excess fat and
add to roasting pan

6.  Pour the marinade over the top of the pork, coating the
exterior

7.  Massage the marinade into the pork to ensure even
coating

8.  After 4 hours check to see if the pork is tender and can be
easily shredded (allow for extra hour in oven if required)

9.  If tender, shred pork in pan and season with salt as
required

PuLl ThE OtHeR OnE – Is ThIs ReAlLy OuR PoRk ReCiPe?

MaD MeX PoRk CaRnItAs MaRiNaDe

Time: Recipe 10 min; Cook time 4 hrs

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Roasting pan with a lid
  • Wooden spoon or spatula

Ingredients:

  • Tomato juice – 1/2 cup
  • Lime juice – 2 Tbls
  • Rosemary whole dried – 3/4 Tsp
  • Garlic minced – 8 Tbls
  • White Pepper – 4 Tsps
  • Salt – 1 Tsp
  • Bay Leaves – 1
  • Pork shoulder or Pork neck 5cm
    cubes – 1.25kg

Nutritional Info

/100g /serving (100)
Energy (KJ) 416.8 416.80
Calories 99.71 99.71
Protein (g) 13.2 13.20
Fat, Total (g) 4.48 4.48
Fat, Saturated (g) 1.92 1.92
Carbohydrate (g) 1.52 1.52
Sugars (g) 0.4 0.40
Sodium (mg) 319.2 319.20

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Method

1. Place whole dried chile de arbol in small bowl of boiling
water – 15 min

2. Wash the tomatoes & jalapeño and peel onion and garlic

3. Slice the tomatoes & onions in half

4. Place tomatoes, jalapeños, onions, and garlic in bowl and
lightly toss in oil

5. Grill on a hot grill or pan till skin is charred black, then flip and repeat. When blackened and charred, remove and allow to cool

6. Place grilled tomato, jalapeños, onion & garlic in the
blender

7. Add remaining ingredients and blend till rough puree

 

OuR SaLsA ReCiPe. FeEl FrEe tO gRiLl uS aBoUt oUr rOaStEd
tOmAtOeS.

MaD MeX RoAsTeD ToMaTo SaLsA

Time: 25 – 30 min

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Wooden spoon or spatula
  • Large pot
  • Blender
  • Hot BBQ Grill or frying pan

Ingredients:

  • Roma Tomatoes – 4 or 5
  • Brown Onion diced – 1/2
  • Garlic – 1 clove
  • Jalapeños (fresh) – 1 Tsp
  • Lime juice – 1/2 Tsp
  • Water – 3 Tbls
  • Chipotle en Adobo – 1 Tbls
  • Ancho Chilli powder – 1 Tsp
  • Chile De Arbol – soaked 1 Tsp
  • Salt – 1/2 Tsp
  • Coriander (fresh) – 2 stems with leaves
  • Rice Bran Oil or Vegetable Oil – 1 Tbl

Nutritional Info

/100g /serving (100)
Energy (KJ) 33.9 33.90
Calories 8.1 8.10
Protein (g) 0.3 0.30
Fat, Total (g) 0.3 0.30
Fat, Saturated (g) 0.3 0.30
Carbohydrate (g) 1.44 1.44
Sugars (g) 0.84 0.84
Sodium (mg) 182.4 182.40

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Method

1. Place whole dried chile de arbol in small bowl of boiling
water for 15 min

2. Fill saucepan with enough water to cover tomatoes and
bring to a boil

3. Place the whole tomatoes and habaneros in the boiling
water and simmer for 15 min

4. Remove the tomatoes, habaneros and soaked chile de
arbol and place into a bowl to cool

5. Transfer the tomatoes, habaneros, and chile de arbol to a blender

6. Add 60ml of water to blender and then blend until pureed

7. Add all other ingredients to the blender and blend until
smooth

8. Taste and adjust seasoning if necessary

 

OuR sAlSa sEcReTs
rEvEaLeD.

MaD MeX PiCaNtE SaLsA

Time:25 Min

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Wooden spoon or spatula
  • Large pot
  • Blender

Ingredients:

  • Roma Tomatoes – 4 or 5
  • Brown Onion diced- 1/8 cup
  • Chile De Arbol – 5g dry or 20g soaked
  • Garlic – 3 cloves
  • Cumin powder – 1 Tsp
  • White Vinegar – 2 Tsps
  • Water – 4 Tbls
  • Cayenne pepper powder – 1 Pinch
  • Habaneros (fresh) – 2
  • Salt – 1 Tsp

Nutritional Info

/100g /serving (100)
Energy (KJ) 54.3 54.30
Calories 12.9 12.90
Protein (g) 0.63 0.63
Fat, Total (g) 0.15 0.15
Fat, Saturated (g) 0.03 0.03
Carbohydrate (g) 2.43 2.43
Sugars (g) 1.47 1.47
Sodium (mg) 160.2 160.20

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Method

1. Cut avocadoes in half and remove seed

2. Using a spoon scoop out the flesh and add to the mixing
bowl

3. Mash the avocado ensuring there are no large chunks
remaining

4. Add the diced onion, diced jalapeño, salt, lime juice and
chopped coriander to the mixing bowl

5. Mix together using the spatula

6. Drain the excess liquid from the diced tomatoes and add
to the mixing bowl

7. Fold the tomatoes into the guacamole, avoiding mashing
the tomatoes

8. Taste and adjust seasoning if required

 

EvErYtHiNg YoU NeEd To KnOw
AbOuT OuR GuAc.

MaD MeX GuAcAmOlE

Time: 10 Min

Equipment needed:

  • Large mixing bowl
  • Knife
  • Teaspoons
  • Wooden spoon or spatula
  • Spoon
  • Masher

Ingredients:

  • Haas Avocado – 1 1/2 cups
  • Brown Onion diced – 3/8 cup
  • Roma Tomato diced – 3/8 cup
  • Jalapeño diced – 1 Tsp
  • Salt – 1/4 Tsp
  • Coriander – 1/4 cup
  • Lime juice – 1 1/2 Tsps

Nutritional Info

/100g /serving (100)
Energy (KJ) 357.6 357.60
Calories 85.2 85.20
Protein (g) 0.96 0.96
Fat, Total (g) 8.64 8.64
Fat, Saturated (g) 1.86 1.86
Carbohydrate (g) 0.78 0.78
Sugars (g) 0.66 0.66
Sodium (mg) 173.4 173.40

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Method: Marinade

1. Preheat oven to 120°c

2. Add all marinade ingredients into the blender and blend
until smooth

3. Trim and cut beef into 5cm cubes, remove excess fat, and
add to pan

4. Pour the marinade over the beef, coating the exterior

5.Massage the marinade into the beef to ensure even
coating

6. Cover roasting pan with a lid and place into the preheated
oven for 4 hours

7. After 4 hours check to see if the beef is tender and can be
easily shredded (allow for extra hour in over in required)

8. Once tender, shred beef in pan and season with salt as
required

 

 

MaD MeX BeEf
BaRbAcOa mArInAdE

MaD MeX BeEf
BaRbAcOa mArInAdE

Time: Recipe 10 min; Cook time 4 hrs

Equipment needed:

  • Teaspoons
  • Wooden Spoon or Spatula
  • Roasting Pan with a lid
  • Large mixing bowl
  • Blender

Ingredients:

  • Tomato Juice – 1/2 Cup
  • Chipotle en Adobo – 1 Tbls
  • Tomatillo Salsa – 5 Tbls
  • Cumin powder – 3/4 Tsp
  • Dried Oregano – 3/4 Tsp
  • White Pepper – 1 Tsp
  • Salt – 1 1/4Tsp
Beef Ingredients:

  • Blade or Brisket (5cm cubes) – 1.25kg
  • Barbacoa Marinade – 200g

Nutritional Info

/100g /serving (100)
Energy (KJ) 388.8 388.80
Calories 92.8 92.80
Protein (g) 15.2 15.20
Fat, Total (g) 2.56 2.56
Fat, Saturated (g) 1.2 1.20
Carbohydrate (g) 2.08 2.08
Sugars (g) 0.4 0.40
Sodium (mg) 475.2 475.20

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Guacamole

EvErYtHiNg YoU NeEd To KnOw
AbOuT OuR GuAc.

MaD MeX GuAcAmOlE

Time: 10 Min

Equipment needed:

  • Large mixing bowl
  • Knife
  • Teaspoons
  • Wooden spoon or spatula
  • Spoon
  • Masher

Ingredients:

  • Haas Avocado – 1 1/2 cups
  • Brown Onion diced – 3/8 cup
  • Roma Tomato diced – 3/8 cup
  • Jalapeño diced – 1 Tsp
  • Salt – 1/4 Tsp
  • Coriander – 1/4 cup
  • Lime juice – 1 1/2 Tsps

Method

1. Cut avocadoes in half and remove seed

2.Using a spoon scoop out the flesh and add to the mixing
bowl

3. Mash the avocado ensuring there are no large chunks
remaining

4. Add the diced onion, diced jalapeño, salt, lime juice and
chopped coriander to the mixing bowl

5. Mix together using the spatula

6. Drain the excess liquid from the diced tomatoes and add
to the mixing bowl

7. Fold the tomatoes into the guacamole, avoiding mashing
the tomatoes

8. Taste and adjust seasoning if required

 

Nutritional Info

/100g /serving (100)
Energy (KJ) 357.6 357.60
Calories 85.2 85.20
Protein (g) 0.96 0.96
Fat, Total (g) 8.64 8.64
Fat, Saturated (g) 1.86 1.86
Carbohydrate (g) 0.78 0.78
Sugars (g) 0.66 0.66
Sodium (mg) 173.4 173.40

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Chipotle Chicken

The chicken recipe, the whole chickken recipe, and nothing but the chicken recipe.

MadMex chipotle marinade

Time: Marinade 10 Min; Grill 10 Min

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Wooden spoon or spatula
  • Blender

Ingredients:

  • Chipotle en Adobo – 1 Can or 2 Cups
  • Brown Onion diced – 1/3 cup
  • Garlic diced – 4 or 5 cloves
  • Rice Bran Oil – 1 Tbls
  • White Vinegar – 1 Tbls
  • Cumin – 1 Tsp
  • Salt – 1 Tsp

Chicken Ingredients:

  • Skinless Chicken Thigh – 1kg
  • 200g marinade per 1kg

Method: Marinade

1. Place chipotle en adobo into the blender, taking care to
scoop out all the contents with a spatula.

2. Add all other ingredients into the blender and blend until
creamy

3. Transfer the contents to a bowl for marinating the chicken
200g of marinade per 1kg of chicken

4. Let chicken marinate for minimum 60min (4 hours is best)

 

Method: Cooking

5. Heat pan or BBQ to med/high temp, place chicken flat on
cooking surface

6. Shake salt on chicken and sauté/grill for 3-4 min until
brown then flip

7. Shake salt again and cook for 3-4 min until brown
Remove from pan/grill and place in bowl with cover. Let it
rest for 5 mins. Keep chicken juice

8. After resting, dice in 1cm cubes, add back chicken juice
from bowl

9. Taste for seasoning (salt) and add more if required. Serve!

Nutritional Info

/100g /serving (100)
Energy (KJ) 460.8 460.80
Calories 110.4 110.40
Protein (g) 13.84 13.84
Fat, Total (g) 5.92 5.92
Fat, Saturated (g) 1.76 1.76
Carbohydrate (g) 0.56 0.56
Sugars (g) 0.32 0.32
Sodium (mg) 154.4 154.40

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Spicy Picante Habanero

OuR sAlSa sEcReTs
rEvEaLeD.

MaD MeX PiCaNtE SaLsA

Time:25 Min

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Wooden spoon or spatula
  • Large pot
  • Blender

Ingredients:

  • Roma Tomatoes – 4 or 5
  • Brown Onion diced- 1/8 cup
  • Chile De Arbol – 5g dry or 20g soaked
  • Garlic – 3 cloves
  • Cumin powder – 1 Tsp
  • White Vinegar – 2 Tsps
  • Water – 4 Tbls
  • Cayenne pepper powder – 1 Pinch
  • Habaneros (fresh) – 2
  • Salt – 1 Tsp

Method

1. Place whole dried chile de arbol in small bowl of boiling
water for 15 min

2. Fill saucepan with enough water to cover tomatoes and
bring to a boil

3. Place the whole tomatoes and habaneros in the boiling
water and simmer for 15 min

4. Remove the tomatoes, habaneros and soaked chile de
arbol and place into a bowl to cool

5. Transfer the tomatoes, habaneros, and chile de arbol to a
blender

6. Add 60ml of water to blender and then blend until pureed

7. Add all other ingredients to the blender and blend until
smooth

8. Taste and adjust seasoning if necessary

 

Nutritional Info

/100g /serving (100)
Energy (KJ) 54.3 54.30
Calories 12.9 12.90
Protein (g) 0.63 0.63
Fat, Total (g) 0.15 0.15
Fat, Saturated (g) 0.03 0.03
Carbohydrate (g) 2.43 2.43
Sugars (g) 1.47 1.47
Sodium (mg) 160.2 160.20

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Pork carnitas

PuLl ThE OtHeR OnE – Is ThIs ReAlLy OuR PoRk ReCiPe?

MaD MeX PoRk CaRnItAs MaRiNaDe

Time: Recipe 10 min; Cook time 4 hrs

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Roasting pan with a lid
  • Wooden spoon or spatula

Ingredients:

  • Tomato juice – 1/2 cup
  • Lime juice – 2 Tbls
  • Rosemary whole dried – 3/4 Tsp
  • Garlic minced – 8 Tbls
  • White Pepper – 4 Tsps
  • Salt – 1 Tsp
  • Bay Leaves – 1
  • Pork shoulder or Pork neck 5cm
    cubes – 1.25kg

Method: Marinade

1. Preheat oven to 120°c

2. Add all marinade ingredients into a mixing bowl and whisk vigorously

3. After marinade is fully incorporated, it is ready for use

4. Taste and adjust seasoning if necessary

5. Cut pork neck into 5cm cubes, removing excess fat and
add to roasting pan

6. Pour the marinade over the top of the pork, coating the
exterior

7. Massage the marinade into the pork to ensure even
coating

8. After 4 hours check to see if the pork is tender and can be
easily shredded (allow for extra hour in oven if required)

9. If tender, shred pork in pan and season with salt as
required

Nutritional Info

/100g /serving (100)
Energy (KJ) 416.8 416.80
Calories 99.71 99.71
Protein (g) 13.2 13.20
Fat, Total (g) 4.48 4.48
Fat, Saturated (g) 1.92 1.92
Carbohydrate (g) 1.52 1.52
Sugars (g) 0.4 0.40
Sodium (mg) 319.2 319.20

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Roasted Tomato Salsa

OuR SaLsA ReCiPe. FeEl FrEe tO gRiLl uS aBoUt oUr rOaStEd
tOmAtOeS.

MaD MeX RoAsTeD ToMaTo SaLsA

Time: 25 – 30 min

Equipment needed:

  • Large mixing bowl
  • Teaspoons
  • Wooden spoon or spatula
  • Large pot
  • Blender
  • Hot BBQ Grill or frying pan

Ingredients:

  • Roma Tomatoes – 4 or 5
  • Brown Onion diced – 1/2
  • Garlic – 1 clove
  • Jalapeños (fresh) – 1 Tsp
  • Lime juice – 1/2 Tsp
  • Water – 3 Tbls
  • Chipotle en Adobo – 1 Tbls
  • Ancho Chilli powder – 1 Tsp
  • Chile De Arbol – soaked 1 Tsp
  • Salt – 1/2 Tsp
  • Coriander (fresh) – 2 stems with leaves
  • Rice Bran Oil or Vegetable Oil – 1 Tbl

Method

1. Place whole dried chile de arbol in small bowl of boiling
water – 15 min

2. Wash the tomatoes & jalapeño and peel onion and garlic

3. Slice the tomatoes & onions in half

4. Place tomatoes, jalapeños, onions, and garlic in bowl and
lightly toss in oil

5. Grill on a hot grill or pan till skin is charred black, then flip and repeat. When blackened and charred, remove and allow to cool

6. Place grilled tomato, jalapeños, onion & garlic in the
blender

7. Add remaining ingredients and blend till rough puree

 

Nutritional Info

/100g /serving (100)
Energy (KJ) 33.9 33.90
Calories 8.1 8.10
Protein (g) 0.3 0.30
Fat, Total (g) 0.3 0.30
Fat, Saturated (g) 0.3 0.30
Carbohydrate (g) 1.44 1.44
Sugars (g) 0.84 0.84
Sodium (mg) 182.4 182.40

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Beef Barbacoa

MaD MeX BeEf
BaRbAcOa mArInAdE

MaD MeX BeEf
BaRbAcOa mArInAdE

Time: Recipe 10 min; Cook time 4 hrs

Equipment needed:

  • Teaspoons
  • Wooden Spoon or Spatula
  • Roasting Pan with a lid
  • Large mixing bowl
  • Blender

Ingredients:

  • Tomato Juice – 1/2 Cup
  • Chipotle en Adobo – 1 Tbls
  • Tomatillo Salsa – 5 Tbls
  • Cumin powder – 3/4 Tsp
  • Dried Oregano – 3/4 Tsp
  • White Pepper – 1 Tsp
  • Salt – 1 1/4Tsp

Beef Ingredients:

  • Blade or Brisket (5cm cubes) – 1.25kg
  • Barbacoa Marinade – 200g

Method: Marinade

1. Preheat oven to 120°c

2. Add all marinade ingredients into the blender and blend
until smooth

3. Trim and cut beef into 5cm cubes, remove excess fat, and
add to pan

4. Pour the marinade over the beef, coating the exterior

5. Massage the marinade into the beef to ensure even
coating

6. Cover roasting pan with a lid and place into the preheated
oven for 4 hours

7.  After 4 hours check to see if the beef is tender and can be
easily shredded (allow for extra hour in over in required)

8. Once tender, shred beef in pan and season with salt as
required

 

 

Nutritional Info

/100g /serving (100)
Energy (KJ) 388.8 388.80
Calories 92.8 92.80
Protein (g) 15.2 15.20
Fat, Total (g) 2.56 2.56
Fat, Saturated (g) 1.2 1.20
Carbohydrate (g) 2.08 2.08
Sugars (g) 0.4 0.40
Sodium (mg) 475.2 475.20

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