Tequila Don Julio is bringing the world’s first Michelin-starred taquería, Taquería El Califa de León, to Chin Chin for a strictly limited takeover.

The collaboration is touching down in Melbourne for two nights (30 June and 1 July) before culminating in Sydney for one unforgettable final night (3 July).

“Chin Chin is known for its energy, bold flavours and sense of fun, making it the perfect place to bring a little piece of Mexico to Australia,” said chef Juan Paco Hernández Ávila.

“Paired with Don Julio, diners should prepare for a unique and delicious culinary experience, like no other.”

The experience includes four courses paired with four bespoke Don Julio cocktails that have been created to accompany each dish and reflect the distinctive flavours, traditions and hospitality of both El Califa de León and Chin Chin.

Chin Chin’s Executive Chef Benjamin Cooper said: “I’m a little obsessed with Mexican food, so the opportunity to cook alongside the team from El Califa is pretty special.

“What they do is deceptively simple, which is something I really admire. Thai and Mexican food share a love of freshness, spice and bold flavour, so bringing those worlds together feels like a natural fit. It’s been a lot of fun exploring those connections and creating a menu with the El Califa team that I think guests are going to love.”

Menu

On arrival: Kingfish tostada, green chilli & coriander nahm jim, lime, coconut cream.

Entrees: Grilled half-shell scallop, tom yum salsa; Corn ribs, chilli coconut butter, cotija & lime; Corn & coriander fritter, Thai mole, ginger Guacamole with hellfire chilli, totopos.

Tacos: Gaonera taco, thin beef fillet (from El Califa); Costilla taco, slow-cooked beef rib (from El Califa); Camarón taco, red curry prawn (from Chin Chin)

Dessert: Coconut & palm sugar flan, burnt orange caramel.

Tickets to the Melbourne event are available here. Tickets to the Sydney event are available here.