Go Go Mexico

The caravan impressing the city with its mobile Latin fare is the product of extensive hospitality experience and travel to research the best foods from around the globe. Go Go Mexico is the result, and Aucklanders at markets, festivals and events can breathe a sigh of relief at the presence of this fresh menu of Southern American staples.

Go Go Mexico's chef Malcolm Pienaar has an impressive culinary background, having trained professionally as a chef in France, UK, Switzerland, Netherlands and the US and owning restaurants in New York, South Beach Miami and San Diego. Malcolm has studied winemaking from vine to bottle around the world.My partner and I have extensive experience in Hospitality. Pieter Mary worked for NZ Airlines for 10 years flying International as Hospo Manager then as Head Concierge at Aucklands 5 star  Regent hotel. 

I have worked as a Chef and Sommelier for 20 plus years. Owned 4 restaurants in NYC, Miami and San Diego.
The Go Go Mexico caravan is the humble front to an incomparable passion for food, ensuring the delivery of simple, healthy food cooked with integrity and love.

The team inside the caravan make all their dishes from scratch, creating salsas and sauces and building fresh and delicious Mexican street food that you can enjoy on the go.


Sample Menu


Nachos Grande

(double layered) Gluten free corn chips, served with slowed braised beef, homemade salsa (pickled Jalapeno, onion, tomato, cilantro and fresh squeezed lime) Homemade sharp cheddar cheese sauce ( my take on Cheese Whiz) Sour cream  and topped with fresh Guacamole (cilantro, tomato, lime juice and Franks Red Hot sauce)

Beef Taco

Confit Beef, cheddar cheese, salsa, marscapone, cilantro and chipotle.

Chicken Taco

Flame Grilled Chicken (marinated in Ancho chili and cumin) served with homemade tomatillo and jalapeno chutney, probiotic camembert cheese, guacamole, herb slaw.

Pork Taco

12 hour Sous Vide (pork butt) pulled and grilled with homemade southern style bbq vinegar, sharp cheddar, salsa, pickled jalapeno.

Veg Taco

Flame grilled raw Cauliflower (lotsa ground black pepper, kosher salt), roasted fresh corn, eggplant, zucchini , black beans, tomatillo chutney, feta cheese, slaw

Quesadilla

10 inch flour tortilla grilled with choice of ingredients above

Grilled Burrito

12 inch tortilla , choice of meat or veg, steamed long grain rice, refried beans, guacamole, sour cream, salsa and homemade hot sauce sharp cheddar. Rolled and grilled again.

A New Zealand first, Go Go Quesarito

Two 12 inch tortilla filled with sharp cheddar and sour cream then grilled making a Quesadilla then take regular burrito filling ( meat or veg, rice, beans, cheese, salsa, s/cream, guac, hot sauce) and make a super size Burrito... QUESARITO.

Our homemade hot sauces

(fresh chillis from our herb garden. Seeds donated from customers & friends)

  • Habanero hot sauce made with guava, manuka honey, apple cider vinegar.
  • Jalapeno hot sauce with pineapple, manuka honey, garlic and distilled white vinegar.

Specials


Prawn Tacos

Flame grilled U16 prawns, sweet paprika, lemon zest, garlic, creme fraiche and avocado, slow roasted local Goat (Riverhead farmer) cumin, coriander, tumeric, star anise, clove, garlic and juniper berry. Normally just Tacos.

Confit Lamb Tacos

(same farmer) Served with homemade mint sauce from our garden, goat cheese and tzatziki

Black Shag Pacific Oysters

Local Oyster farmers, Danny and Anna from Mahurangi harbor ( best I've tasted eaten and shucked) I grill the oysters and serve them with chorizo butter, creme fraiche, guacamole and cilantro.

Chilli chocolate fudge

Sweet with a good hit of spice.


Contact Mal and Pieter Pienaar to see what Go Go Mexico can do for you at your event.