Authentic Mexican cantina, Coyoacán Social officially opens in South Eveleigh on Monday 17th April under Plate It Forward, a socially conscious hospitality group dedicated to creating equal opportunity across the table.

Founded by Shaun Christie-David, Coyoacán Social will be the latest Plate It Forward venue using the power of food to drive social change for both workers and local community members. 

The venue will offer a range of elevated street food and traditional signature dishes transcending guests to the streets of Mexico. The authentic Mexican joint will become part of the South Eveleigh precinct community conveniently located next to casual eatery Lucky Kwong by restauranteur Kylie Kwong, and Matt Whiley’s sustainable bar Re. 

Property development company Mirvac is a key supporter of Plate It Forward, partnering with the social enterprise to find them suitable spaces to activate their hospitality ventures. Over the years, the connection has resulted in Plate It Forward donating over 150,000 meals to the Redfern and South Eveleigh communities. 

“South Eveleigh has always been a huge part of the Plate it Forward journey, with their proximity to the communities we feed, and the people who have been with us since the start. Mirvacare innovators, community-driven, and a property group with heart. We’re grateful to be able to provide employment and meals through the activation of their space,” says Plate It Forward Chief Executive Officer, Shaun Christie-David.

Coyoacán Social

Steeped in rich heritage, South Eveleigh is a vibrant dining and lifestyle destination that welcomes, celebrates and enriches the lives of its communities. A part of Sydney’s Tech Central, the precinct is a thriving workplace for innovation, creativity and culture, surrounded by an abundance of public spaces, including Australia’s first Indigenous Community Rooftop Garden.

The origin story behind Coyoacán Social was inspired by the relationship between Shaun and the connection he made with his now business partner and Head Chef Roman Cortes at a Day Of The Dead Festival. With Shaun’s passion for creating social change and opportunities for those recovering from addiction and Roman’s experiences as a recovering addict, this was the catalyst of their bond. An understanding of how food, employment and training can provide positive outcomes to increase the success for those on their own recovery journey was sparked.

The new venue has a mission to use the universal love language of food to create compassion between guests in South Eveleigh with locals in need in both Redfern and Mexico. Coyoacán Social aims to work with local charities allowing community members to come to a safe space where they can share food, connection and stories. They also plan to donate meals to the centre in Mexico where Roman took his first steps to recovery and to those in the Greater Sydney area.

The kitchen at Coyoacán Social will be led by Roman who was born and raised in Mexico City. Captivated by the vibrant street food scene and diverse flavours, Roman had a burning desire to pursue a career in creating food for authentic dining. He brings his experience from his time setting up Maru’s Kitchen in Wagga Wagga in 2019 and replicating this successful venture through a food truck offering taking over the scene in Sydney.

The Mexican eatery will offer dishes largely influenced by Head Chef Roman Cortes’ mother and the local cuisine from her birthplace Coyoacán, as well as other regions in Mexico. Many of the dishes also played a factor in giving Roman hope and fuel on his recovery journey. Roman is determined to pay homage to his mother for her support during this time of his life as well as allow her recipes the justice they deserve. 

The key menu highlights at Coyoacán Social will include the dish that is sweeping the globe–BirriaTacos, which are dipped in an overnight cooked beef compote and cooked “Jalisco Style” to honour Roman’s grandfather’s hometown. 

Another signature dish is the Cochinita Pibil which is typically from the South of Mexico and is served in a corn tortilla taco, topped with pickled onions and pineapple and habanero sauce. 

The Chicken Tinga is also set to be a flavourful crowd-pleaser with its smooth smoky-Chipotle favour and served in taqizas or on top of a tostada with fresh cream, cheese and lettuce. The venue will also have a large offering of traditional Mexican non-alcoholic beverages, healthy salad bowls and gluten-free alternatives.

  • Where: Shop 8, 1 Locomotive Street, Eveleigh, NSW 2015
  • Open Monday to Friday: 11am-3pm Friday: 6pm-9pm Saturday: 6pm-9pm