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At the heart of Hacienda Coastal Mexican is Executive Chef Justin, whose culinary journey and deep passion for Mexican cuisine shape every dish served at popular eatery Hacienda. Drawing inspiration from the bold, vibrant coastal regions of Mexico—like Baja, Oaxaca, and the Yucatán—Chef Justin brings an innovative yet authentic touch to the kitchen. With a strong foundation in traditional Mexican techniques and a flair for modern interpretations, his menu celebrates the dynamic Flavours of coastal Mexican food while incorporating the freshest local ingredients from Cape Town.

From reimagined classics like tamales filled with Cape seafood to creative dishes like our Mole Hacienda, Chef Justin strives to offer an unforgettable dining experience that is both contemporary and rooted in tradition. His meticulous approach to flavour balance, technique, and storytelling through food makes every meal at Hacienda not just a dish but a journey. Whether you’re enjoying the signature Ceviche or savouring our slow-roasted brisket in guajillo beef empanadas, Chef Justin’s artistry elevates each bite.

Q: What inspired you to develop Hacienda Coastal Mexican?

As an Executive Chef with a deep passion for global flavours, I was drawn to the bold, vibrant nature of Mexican cuisine, particularly the coastal regions like Baja, Oaxaca, and the Yucatán. I wanted to bring something fresh to Cape Town: a modern expression of coastal Mexican food that respects its roots but is crafted with a chef’s eye for detail and balance. Hacienda was born from that desire—to showcase a cuisine I love in a way that feels both authentic and contemporary.

Q: How does Hacienda Coastal Mexican differentiate itself from other coastal Mexican concepts?

We’re not just doing tacos and tequila—we’re telling a story through technique, seasonal produce, and flavour layering. At Hacienda, we elevate the ingredients and execution. We make everything from scratch, from our corn tortillas to house-fermented salsas, and we plate dishes with finesse. The experience is refined but relaxed.

Q: Can you describe the key flavours and ingredients that define this cuisine?

It’s bright, fresh, and complex. You’ll find citrus, smoke, spice, acidity, and a depth that comes from traditional methods like charring, fermenting, and slow roasting. Core ingredients include tomatillos, ancho and guajillo chilies, masa, agave, and plenty of fresh seafood. We also embrace tropical elements as well.

Q: Did any personal experiences or travels influence the menu and concept?

Definitely. My travels to Mexico were incredibly influential the bustling street food of Mexico City was incredible. I also spent time with chefs who taught me traditional techniques. On a more personal level, growing up in South Africa gave me a strong appreciation for diverse food cultures and the power of shared meals. That energy is at the heart of Hacienda.

Q: What was your approach to crafting the menu?

It started with flavour—respecting the essence of Mexican coastal cuisine while adapting it to local produce and our Cape Town context. I focused on balance: richness offset by acidity, spice softened by freshness. We also thought about the guest journey: dishes that invite sharing, encourage curiosity, and build in intensity. I wanted every plate to feel considered and craveable.

Q: Are there any traditional Mexican techniques or dishes that you reinterpreted in a modern way?

Yes definitely. We also played around with tamales by filling them with Cape seafood and a Litchi Mole, served with an edamame salsa. We have just created a new empanada with a hearty beef filling with aromatics of guajillo and roast garlic and the beef stock that we cook our brisket in, its slow roasted for 15hrs this leaves us with a super flavoursome sauce that is so salivating, and serve this with our in-house made queso cheese.

Q: How do you source your ingredients and are there any unique or rare ones you use?

We prioritize local, seasonal, and sustainable sourcing wherever possible, working with trusted fishermen and local farms. For imported items like dried chilies & masa harina, we use specialty suppliers to ensure authenticity.

Q: Is there a signature dish that embodies the essence of Hacienda Coastal Mexican?

Absolutely. Our Mole Hacienda is one of the dishes that truly captures the soul of what we do. Mole is deeply rooted in Mexican culinary tradition, and at Hacienda, we honour that history while making it our own.

Q: What were some challenges in bringing this concept to life?

Sourcing authentic ingredients in South Africa was a major challenge at first—we had to build relationships and adjust recipes for what was available. Educating the market was another. Many diners had preconceptions of Mexican food as fast or heavy, so we had to reshape expectations. Training the team in both technique and storytelling was essential.

Q: How do you see the menu evolving over time?

The menu will continue to evolve with the seasons and with new inspiration from travels and local collaborations. We’re also exploring more plant-forward dishes and deepening our fermentation and preservation program. The goal is to keep pushing boundaries while staying rooted in the spirit of the cuisine.

Q: Are there any future plans, such as expansions or collaborations?

Yes— we have just hired a new Head Chef, Ruben Brown. We will be working closely together on the next chapter of Hacienda’s menu.

Q: What excites you the most about cooking coastal Mexican cuisine?

The energy. It’s a cuisine that’s soulful, punchy, and unafraid to be bold. It challenges you as a chef to work with contrast—sweet and spicy, fresh and smoky—and yet keep everything in harmony. Plus, I love the focus on communal eating and storytelling through food.

Q: Who are some of your biggest culinary influences?

Enrique Olvera has been a huge influence—his approach to modern Mexican cuisine is both respectful and innovative.

Q: If someone is new to Hacienda Coastal Mexican, what’s the one dish they must try?

Start with the Ceviche. It’s fresh, vibrant, and layered with citrus, chili, and texture. It sets the tone for what we do—elegant coastal food with a kick of personality. Pair it with one of our signature mezcal cocktails, and you’ll get the full Hacienda experience.