Chef-owner Jonathan Colin shares the can’t-miss plates (and pours) that keep the new taqueria El Primo buzzing in Dubai
In industry circles, chef Jonathan Colin has been quietly revered for years, a chef whose precision and perspective were shaped in some of the world’s most exacting kitchens.
The Mexico City native cut his teeth at high-profile institutions, including Zuma Abu Dhabi and La Petite Maison (as well as its London and Hong Kong outposts), absorbing the discipline of globally polished brands while holding tight to the flavours of home.
Then, in 2022, he shifted gears. K’IIN Supper Club was born; an intimate, storytelling-led dining experience. Guests gathered around the table, listening as Jon unpacked childhood memories of his grandmother’s kitchen, migration stories woven into Mexican cuisine, and the cultural nuance behind every chilli and sauce. It struck a chord. Seats filled fast. Word spread faster.
Now, with the late-2025 opening of El Primo Taquería, Jon begins his most exciting chapter yet. A stripped-back taquería serving the food he grew up eating. On weekends especially, the place is rammed with diners all squeezed in for trompo-carved tacos and ice-cold aguas frescas.
Here, Jon shares five of his favourite items on the menu, the plates (and pours) that best tell his story today…
Hibiscus & Pomegranate juices
“In Mexico, agua de jamaica (hibiscus water) is a very popular drink, typically served cold and prepared fresh every day, that’s where the name aguas frescas (literally “fresh waters”) comes from. We wanted to give it a twist without drifting too far from the original flavour, so we added pomegranate juice, an ingredient widely loved and deeply rooted in Middle Eastern cuisine. It’s a small bridge between both cultures, while still respecting the Mexican classic.”
Wagyu Soujuk
“This dish has been very popular and beautifully received by the community. Even Mexicans are surprised by how familiar the flavours feel, of course with that Middle Eastern spice profile. It’s familiar, yet different, and that balance is what makes it exciting.”
Taco al Pastor
“Tacos al pastor were introduced to Mexico by Lebanese migrants during the large migration wave in the early 1900s. Mexicans adapted the technique by adding local ingredients like guajillo chilies, achiote, and finishing it with pineapple on top. At El Primo, we build our trompo in the traditional way, layer by layer using chicken thighs and chicken breast. The chicken is marinated for 24 hours with guajillo chilies, orange juice, and achiote.”
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Chiles Toreados
“Chiles toreados is a traditional Mexican preparation where fresh green chilies are sautéed with onions and finished with lime juice and soy sauce. Even sushi spots in Mexico often serve this sauce, it’s very popular across the country.”
Tuna Tostadas
“Tuna tostadas are loved because they offer another way to enjoy raw fish beyond ceviche. I added it to the menu when I realised I could source fresh Bluefin tuna from Mexico and promote produce from back home.”
Where: El Primo Taquería, Aswaaq Mall, Al Wasl Road, Dubai
When: Tue to Fri 5pm to midnight, Sat and Sun 3pm to midnight (Monday closed)
Contact: Tel: (0)4 388 1855. @taqueria_elprimo_dubai
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