Alfredo and Lili, the couple behind Chackal, bring the vibrant spirit of Guadalajara, Mexico to Aotearoa. Alfredo has spent over 15 years in professional kitchens, honing his craft in environments where precision, discipline, and bold, layered flavours come first. Lili’s connection to food is deeply rooted in tradition — growing up surrounded by women who shared recipes, stories, and a strong belief in food as a way to bring people together.

Their journey in New Zealand has been both exciting and challenging. Starting from scratch meant navigating a new business environment, understanding local tastes, and learning how to translate their food in a way that connects with Kiwi customers. Finding that balance between authenticity and accessibility has taken time, resilience, and a willingness to adapt — all while staying true to their cultural roots.

A big part of what’s helped them along the way has been the strength of the community around them. From fellow food vendors and mentors to loyal customers, they’ve found genuine support within the New Zealand hospitality scene. Locals have embraced Chackal’s bold flavours and unique offering — often discovering it through curiosity and returning for the experience. Word-of-mouth, repeat customers, and shared market spaces have played a huge role in their growth, creating a sense of belonging and momentum that’s kept them moving forward.

Their involvement in The Kitchen Project has also been a major turning point. While Alfredo and Lili brought strong culinary skills, they recognised the need to build their business knowledge. Through the programme, and with the guidance of mentors including Connie, Esperanza, Hayden, and Ben, they’ve gained valuable insight into how to structure, grow, and sustain a food business in New Zealand. The experience has challenged them, provided clarity, and given them the tools and confidence to take Chackal to the next level, while also connecting them with a wider network of industry experts and like-minded food entrepreneurs.

At the heart of Chackal is a clear food philosophy: respect tradition, focus on flavour, and create food that people genuinely enjoy eating. Alfredo and Lili believe great street food should be exciting but approachable — built on simple ingredients done well, with bold, balanced flavours and satisfying textures. Their goal is to honour the dishes they grew up with while giving them a fresh, modern twist that suits life on the go. For them, food is about connection — shared moments, conversation, and the memories created around a great bite.

Their signature dish captures this perfectly. Chackal’s crispy fried tacos are made with yellow corn tortillas, filled with tender shredded chicken, rolled tight and fried until golden and crunchy. Served in a cup for easy, on-the-go eating, they’re topped with vibrant green tomatillo salsa, a drizzle of sour cream, a touch of red salsa for heat, and finished with a sprinkle of feta. The result is a bold mix of crunch, richness, freshness, and spice — a dish that’s comforting, flavour-packed, and hard to put down.

Looking ahead, Alfredo and Lili see Chackal growing into a recognised name across New Zealand, with multiple locations and a strong, loyal following. Their vision is to build a brand that’s consistent, scalable, and full of personality — a go-to for Mexican street food that stays true to its roots while continuing to evolve alongside the communities it serves.