Tacos with Heart – Teaching Mexican Flavours at Oz Harvest’s Community Cooking School
Yesterday, I had the privilege of running a Mexican cooking class at the Community Cooking School in Bowral, part of the incredible work being done by OzHarvest. It wasn’t just another class—it was a genuinely inspiring experience with fantastic staff and a group of people who showed up with real curiosity, generosity, and care.
The setting was perfect: a purpose-driven kitchen where the mission is clear—feed, teach, uplift. And through the simple act of making tacos, we connected deeply over flavour, culture, and sustainability.
Together, we explored three bold and soulful tacos that reflect Sonora’s garden-to-table ethos:
🌶 Drunken Chicken Wing Taco – Tender wings slow-cooked in mezcal, finished with pickled onion, toasted nuts, and a bold hit of Stilton. A surprising blend that plays with balance and texture.
🌿 Mexican Chorizo, Potato & Ginger Beer – Earthy and rich, with a subtle ginger warmth running through. It’s a taco rooted in comfort but elevated by spice and depth.
🍄 Zarandeado Mushroom with Salsa Mexicana – Charred, smoky mushrooms glazed in a zarandeado marinade, served with a fresh, zesty salsa. A plant-based option that punches above its weight.
Every guest rolled up their sleeves and leaned in—not just to the prep but to the why behind it. We talked about Mexican ingredients, Sonora’s sustainability lens, and how tacos can be a canvas for storytelling.
To the team at OzHarvest: thank you for the warm welcome and the important work you’re doing daily. And to everyone who joined the class—you brought the magic.
If you’re curious about Mexican food with a fresh, seasonal twist, come visit us at Sonora in Potts Point. Or better yet, stay tuned—we’ll be bringing more cooking classes and flavour experiences your way soon.
Follow along on Instagram @sonora.potts.point for behind-the-scenes kitchen stories, garden updates, and what we’re serving next.
¡Salud y sabor!
— Roy McVeigh
Chef/Owner, Sonora Potts Point
