Bandita
Wood-fired Mexican cuisine along the Noosa riverfront.
Bandita
Mexican$$
Spanner crab pasta might be a Noosa classic, but the K’gari crustacean works just as well in a taco. At Bandita, the sweet, delicate meat is doused in a fermented green chilli sauce and served atop a crunchy Dona Cholita tostada. Specialising in wood-fired Mexican cuisine, Bandita is one of several fresh additions to Gympie Terrace, a buzzy eat street along the Noosa riverfront.
Owner-chef Jason Jones, who ran the Mexican restaurant Mamasita in Melbourne, makes all the hot sauces from scratch. “Locals will bring in chillies from their backyard, and we turn them into sauces, which we name after the grower,” he says. Any remaining chillies are dehydrated into a salt, and used to coat the puffy pork chicharron or rim the spicy margs.
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Erina Starkey – Erina is the Good Food App Editor for The Sydney Morning Herald and The Age. Previously, Erina held a number of editing roles at delicious.com.au and writing roles at Broadsheet and Concrete Playground.