Smokey is the owner and head chef at Homies on Donkeys, and is driven by a passion to create food that brings back fond memories of good times. He wants guests to feel satisfied, happy and relaxed. Drawing inspiration from his background as a musician, Smokey embraces a philosophy of improvisation, and enjoys blending local and traditional Mexican ingredients with humour and creativity. The decor and vibe is fun and lighthearted, from the graffiti sprawled across the walls to the hip hop beats playing in the background, and food and drinks that burst with just as much colour and creativity. Smokey likes to crack a joke or two with customers, so if you spot him make sure to say hello. The restaurant is closed on Sunday and Monday, and opens for lunch and dinner on Thursdays and the weekend. On Tuesday and Wednesday service is just for dinner, between 5 and 10pm.
The menu begins with botanas of guacamole with pico de gallo, coriander and totopos, along with refried beans with queso fresco and salsa roja. Tacos are served without cutlery but with napkins (you may get mess) choose from the medium cooked bavette steak with jalapeno relish, sweet onion and coriander, along with the king prawns cooked in garlic, chilli and tomato. Each of the taco selections is served in pairs, so why not order a few different fillings and share them with your table.
Specials include the braised tuna loin in achiote topped with radish, pickled onion and habanero, and braised chuck in roasted guajillo chillies. Larger plates outside of tacos include the enmoladas de huitlacoche - with the latter being the Mexican truffle, these three folded corn tortillas are bathed in mole, crispy onion, coriander and shallots.