A Peruvian pirate adds an extra dose of fun to a place that is all about relaxing and having a good time while delving into the cooking of Central and South America.

Well-travelled chef Greggory Hill, a master of all things chilli, incorporates elements from Mexico, Brazil and even Korea (inspired by an ex-pat community in Mexico City) in vibrant, fresh-flavoured dishes at this wildly popular taqueria.

Take, for example, Master Kim’s 5 Star wings – fried crisp and coated in a chipotle and gochujang sauce that makes finger licking a joy.

A huge plate of beef ribs adds encouragement to the diner’s sharing ethos, a hibiscus glaze adding sweetness to the slow-cooked meat.

Tacos range from seared tuna or pork belly through to more Korean inspiration in the KFC, where the C stands for cauliflower.

Vegan dishes are front and centre – a great range including tostaditos, empanadas and the bump and choke: seared artichoke cakes teamed with a green habanero sauce that could bring tears to your eyes.

For dessert, it’s hard to go past a brownie that promises a chilli kick, but also dig in to a corn cake – flourless and with a wicked dulce de leche caramel.

And that pirate? It’s just one of the many fun cocktails and drinks that range across sangria or gin jugs to share, a selection of South American and local beers and a good focus on South Aussie wines, while also not forgetting Mexico and its near neighbours.