"But Peanuts Aren't Even Mexican!" (Yes They Are, Actually)

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Why nuts are the secret heroes of authentic Mexican cuisine

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Peanuts (Cacahuetes) feature prominently in central and southern Mexican regional cuisine

We've all heard it: "Peanuts aren't Mexican!" Usually said with confidence, sometimes with a side of confusion about why our salsa has nuts in it.

Plot twist: Peanuts have been cultivated in Mexico for over 3,000 years. And they're tasty tasty TASTY!

The Ancient Truth About Mexican Nuts

Long before tacos made it to Instagram, indigenous Mesoamericans were grinding peanuts, cashews, and almonds into the salsas and moles that define regional Mexican cooking. These weren't just fillers—they were flavour powerhouses that provided protein, healthy fats, and that rich, creamy depth you can't get anywhere else.

Peanuts: Mexico's Original Superfood

Native to South America but cultivated in Mexico for millennia, peanuts (cacahuetes) are fundamental to authentic Mexican cuisine—especially in Puebla, Oaxaca, and Veracruz. When properly toasted, they develop an almost buttery richness that transforms everything they touch.

This is why our award-winning Barbacoa Cauliflower features house-made salsa macha loaded with peanuts and chillies. It's not fusion—it's tradition. And it won the 2025 Manawatū Plate of Origin Bar Category for good reason.

Our Award winning Barbacoa Cauliflower features Salsa Macha a delicious nutty chilli oil

Where Nuts Show Up at Libre

Salsa Macha

Chilli Crisps much older (in in our opinion much tastier) latin cousin! Peanuts meet ancho and guajillo chillies in a chilli oil that's been perfected over generations. This isn't just heat; it's complex, nutty, impossibly moreish.

Chef Josh Dodd dressing Barbacoa Cauliflower with Salsa Macha

Pork Belly Carnitas Pozole

Our salsa cacahuetes (peanut salsa) adds the creamy richness and spice this traditional soup demands.

Our Pork Belly Carnitas Pozole features Salsa Cacahuetes (Peanut Salsa)

Chicken Mole Enmoladas

Cashews are the backbone of our Puebla-style mole poblano, working alongside sesame seeds, dried chillies, warming spices, fruit, and bitter chocolate to create Mexico's most celebrated sauce.

Libres Chicken Mole Enmoladas is a traditional Mole Poblano featuring Cashew Nuts, Sesame Seeds and a range for dried fruits, warming spices, toasted chilli and bitter chocolate

Drunken Jimador's Taquitos 

Almonds add authentic regional character to our spiced slow-cooked brisket.

The Curtido

Our house-made slaw gets its addictive crunch from roasted peanuts.

Why We're Nutty About Nuts

At Libre, Chef Josh Dodd and our team don't just chuck nuts into dishes. We toast them properly, grind them carefully, and use them the way Mexican cooks have for centuries—as essential foundations, not afterthoughts.

Every peanut in our salsa and every cashew in our mole connects you to a culinary tradition that's older than most countries. That's the kind of authenticity you can taste.

Got Allergies? We've Got You

We know nuts feature heavily in authentic Mexican cuisine, and we take allergies seriously. Give us a heads-up when you book, and our kitchen team will prepare suitable alternatives without compromising on flavour.

Come Get Nuts With Us

Ready to taste why peanuts belong in Mexican food? Book your table at Libre on George Street and discover what 3,000 years of tradition tastes like.

Check out our menu, or book your spot and experience award-winning Mexican cuisine right here in Palmerston North where ancient traditions meet modern technique.

Exploring the History and Unique Offerings of Libre, Palmerston North.

Welcome to Libre – the Manawatū's destination restaurant for contemporary Mexican regional cuisine, exceptional beverages, and genuine hospitality.

Some History

Libre opened its doors on Valentine's Day 2020 with a vision to bring elevated Mexican street food to the Manawatū.

Since those early days, we've grown and evolved. With the arrival of Chef Josh Dodd, our menu has transformed into a celebration of authentic contemporary Mexican dining. We've deepened our commitment to regional Mexican culinary traditions, honouring the techniques and flavours that make this cuisine so extraordinary.

Today, Libre stands as the Manawatū's destination for contemporary Mexican regional cuisine – a place where authenticity meets innovation, and where every dish reflects our journey of growth and our dedication to genuine hospitality.

Our Stories

We're excited to share our journey with you through regular stories about the food we create, the beverages we pour, and the rich heritage behind Mexican culinary traditions. Check back monthly for new posts exploring everything from the origins of our signature dishes to the craft behind our cocktails, and the cultural stories that inspire what we do.

What Makes Us Different

Authenticity with a Contemporary Twist We respect traditional Mexican culinary techniques whilst creating dishes that speak to modern palates. Every plate tells a story – from our house-made salsas to our carefully sourced ingredients.

A Journey of Discovery Mexican cuisine is incredibly diverse, with each region offering its own unique flavours and traditions. At Libre, we're passionate about sharing these authentic tastes with our guests, creating an experience that goes beyond just a meal.

Exceptional Beverages Our bar programme is something special. We feature an extensive collection of premium tequilas and mezcals, house-made infusions, and expertly crafted cocktails. From our signature margaritas to innovative creations, every drink is crafted with care and creativity.

Our Values

Everything we do is guided by five core values:

Hospitality – Creating genuine, uplifting experiences where every guest feels valued and special

Excellence – Consistently exceeding expectations in our food, beverages, and service

Integrity – Acting with honesty and transparency in everything we do

Enterprise – Continuously learning, improving, and embracing the spirit of Mexican culinary traditions

Community – Contributing positively to our Manawatū community whilst celebrating inclusiveness and diversity

A Space for Everyone

Whether you're here for date night, catching up with friends over cocktails, celebrating a special occasion, or simply exploring new flavours, Libre welcomes you. We're proud to be a gathering place where the Manawatū community comes together to share great food, exceptional drinks, and memorable moments.

Join Us

Experience regional Mexican cuisine as it's meant to be – authentic, vibrant, and served with genuine Kiwi hospitality. We can't wait to share our passion with you.

Visit us at libre.co.nz to view our menus, book a table, buy a gift card or learn more about our weekly Lotería nights and special events.

The Sacred Dish That Conquered Time: Our Take on Mexico's Beloved Pozole

We are passionate about sharing the amazing stories behind Mexico’s cherished dishes. On this Mexico Independence Day, we delve into pozole - a dish that has endured conquest, colonization, and centuries of transformation remaining one of Mexico's most beloved comfort foods.

A Dish Born from Sacred Tradition

Pozole comes from the (Aztec) Nahuatl word "pozolli," meaning "to foam" - a reference to the way special corn kernels bloom and bubble during cooking. This dish has its roots in pre-Columbian Mexico, where it held profound spiritual significance.

Originally prepared for ceremonial occasions, pozole was reserved for the Aztec elite during important religious festivals. It was much more than food - it was a symbol of community and renewal.

The dish we know today was first documented in the 16th century by Spanish missionary Fray Bernardino de Sahagún, providing us with invaluable insights into this ancient culinary tradition.

Sixteenth-century depiction of an Aztec woman putting corn into a ceramic cooking pot on a three-stone hearth (Credit Sahagun 1981; public domain).

From Sacred Ceremony to Family Table

The Spanish conquest transformed pozole's preparation. The original ceremonial version used very different ingredients that reflected the spiritual practices of the time. After colonisation, pork became the protein of choice, allowing the dish to evolve from an exclusive meal for religious elites into a beloved family dish enjoyed across Mexican society.

Today, pozole comes in three main varieties:

rojo (red) from states like Jalisco and Sinaloa

verde (green) popular in Guerrero, and

blanco (white) common in central Mexican states, each with distinct regional characteristics and flavours.

At Libre, we serve pozole rojo style, deseeding and toasting dried guajillo and pasilla chillies and alongside a range of spices prepared the traditional way for that authentic rich, smoky depth.

Libres Pork Belly Carnitas Pozole is a reimagined Pozole Rojo

The Heart of Mexican Celebration

Pozole remains deeply embedded in Mexican culture, commonly served on Independence Day on September 16th, Christmas, and family celebrations. It's a symbol of togetherness and hospitality - when Mexicans gather to celebrate, pozole is often at the centre of the table.

What Makes Pozole Special

The star ingredient is a special type of large white corn called Hominy, which undergoes an ancient process called nixtamalisation. This transforms ordinary corn into puffy, chewy kernels with a distinctive flavour - think of it as corn that's been specially treated to create a unique texture, somewhere between firm pasta and tender corn.

This process, developed thousands of years ago, not only creates pozole's signature texture but also enhances the corn's nutritional value. The Spruce Eats has an excellent article on Hominy.

Hominy Corn Credit The Spruce Eats-hominy - mazwell cozzi

4 Key Elements in Libre's Contemporary Interpretation

At Libre, we've reimagined this incredible tradition as Pork Belly Carnitas Pozole. Rather than serving it as a traditional soup, we present it as a more substantial dish that celebrates the core flavours whilst offering a heartier pork belly experience.

Our version features:

1. Slow-cooked Pork Belly Carnitas: Tender, flavourful pork belly cooked using modern carnitas techniques, makes the dish more hearty than traditional pozole.

2. Traditional Hominy Corn: Authentic nixtamalized Mexican corn, giving a perfect chewy texture and distinctive corn flavour.

3. Rich Pozole Rojo Broth: A deeply flavourful broth, featuring Pasilla and Guajillo chilles and numerous spices capturing all the traditional flavours and aromatics.

4. Traditional & Contemporary Garnishes: Fresh accompaniments including shredded cabbage, radish, salsa verde tatemada and a special spicy Salsa de Cacahuate (Peanut Salsa).

Chef Josh Dodd Plating Libre Pork Carnitas Pozole, adding Salsa de Cacahuate or Peanut Salsa

It's less soup, more substantial pork belly satisfaction - perfect celebrating, just as pozole was always meant to be.

A Living Tradition

Pozole is a tradition that has survived empires, adapted to change, and continues to bring people together in celebration and community.

Come experience this incredible piece of culinary history with us. Discover why pozole has captured hearts and satisfied souls for over five centuries.

Ready to taste tradition with a twist? Book your table at Libre today and discover our Pork Belly Carnitas Pozole - where ancient Mexico meets contemporary Palmerston North.

Sources: Instituto Nacional de Antropología e Historia (INAH), Florentine Codex by Bernardino de Sahagún, The Spruce Eats