Uma Más

Making proper Mexican food work in Cape Town requires understanding local ingredient sourcing, adapting to seasonal availability, and knowing which shortcuts kill the dish and which ones don't matter. Uma Más operates in a city where fresh chillies cost more than they might in Mexico City, where some traditional items need substituting, and where the summer wind can affect delivery times and food temperatures. The work involves sourcing authentic flavours from suppliers who understand what matters—the difference between good coriander and tired coriander, for instance—while building systems that keep food hot and intact during the journey from kitchen to table. It's takeaway that requires genuine technique, not just assembly.