Low Slow and Dough is creating great spicy Mexican dishes from its kitchen at Woodside Ferry Village, so we talked to its Founder, Ian Marray, about just one of his dishes and his culinary background.
"This is our Low Slow and Dough ‘Baja Fish Taco’. It’s inspired by those made fresh in the beachside taco shacks, on the shores of the Pacific ocean in Baja, California.
Ours is prime cod, fried in seasoned tempura batter and comes on a warm corn tortilla, with crisp Mexican slaw, fresh punchy pineapple salsa, red-eye chipotle mayo, charred pineapple, pink pickled onions, a few drops of the fruity habanero/pineapple hot sauce that we ferment in-house, and a dusting of dehydrated ancho chilli and corn powder.
The Low Slow and Dough story began long, long ago when, after a small forest fire, a smarter-than-average caveman chanced upon the smouldering carcass of a wild boar - or it’s distant relative.
Having been cooked between the smokey embers for many hours, the intoxicating aromas were way beyond the caveman’s powers of resistance.
It took only one bite for him, and indeed mankind, to be hooked on this culinary magic from that day to this.
Having been mastered by many cultures throughout the world, this flavour-enhancing method of cooking has inspired us and is here for your enjoyment, so please do - it’s been a long time coming!
Our concept is simple, but works for a variety of cuisines and styles.
Each dish we create consists of either ‘low and slow’ or ‘charcoal grilled’ meats, couple with the dough, being fresh tortillas or flatbreads, then throw in some fresh, spicy salsas, with some creamy guacamole and you’re already drooling.
We are passionate about cooking bona fide Mexican street food, Tijuana style, the stuff you’re much more likely to find in the genuine food trucks of LA and Mexico City."
Find out more about Low Slow and Dough HERE