Start Here at Dito’s Table

Welcome to DIto’s Table!

Dito’s Table is the home of tacos, tortillas, salsas, and Mexi-terranean cooking, led by a chef-restaurateur who turns restaurant know-how into food people actually want to make and eat.

I’m Dito, and I help people understand and cook better tacos, salsas, tortillas, and modern Mexi-terranean food.

You can read a bit more about me, my credentials, my journey so far and my Mexican restaurant life at Fiesta on my About Me page. Here is a little post on why I created Fiesta in the first place.

Mexican cuisine could be largely misunderstood – people would think it’s a cheap street food, heavily loaded with fatty fried meat. I disagree. But I don’t want to keep it just words, that’s why I’m promoting a somewhat fusion concept of Mexi-terranean food, where Mediterranean healthy fish and plant-based focus meet Mexican bold flavours.

Taco Craft, Tortilla Magic and Vibrant Salsas

I am obsessed with tacos, a self-confessed taco addict indeed. That’s why you will also find a lot of articles on taco architecture, tortillas and masa craft, salsas and sauces, with some notes on my restaurant life.

Here are my pillar articles I’d really love you to have a look at:

• How to Make Tortillas: Wheat and Corn Tortillas at Home
• Different Colours of Corn and why it matters
• What is a Taco? – my honest definition of real tacos
• My favourite sauces and salsas
• My favourite taco fillings – from veggie to pescatarian and some meaty ones
• My Top List of Mexican Cookbooks (with reviews)
• My Essential List of Equipment and Ingredients for Mexican Cooking
• Plant-based Tacos that Eat Like a Night Out + Flavour Matrix

Please feel free to browse my recipes, ideas, and suggestions.

Natural Wine Without the Nonsense

I’m WSET Diploma-qualified, and also certified as a Wine Educator, but here we skip the snobbery.
My wine content is for people who care about what’s in the glass and the story behind it. And I’m a big advocate for wines made without added sulphites, low-intervention, naturally and with a big care.

Have a look at my reasoning here:

• 5 Myths About Natural Wine – Busted
• Natural Wine 101 – Learn more about the world of living wines

What’s on My Table (Coming Soon):

• Cookbook: I’m working towards creating a solid cookbook on Mexi-terranean cooking, with of course, my learned taco craft, salsa logic, and tortilla magic. So I can confidently say that The Mexi-terranean Taco Cookbook is coming soon. Stay in touch, and I’d let you know about the launch.
• Future Venues: I’m working towards a truly gastronomic concept of Mexi-terranean menu paired with amazing natural wines for that unique experience we all want once in a while; and I’m also working on the more grounded local taqueria concept where I’d like to bring simplicity, bold flavours and a lot of value to a large local community.

✉️ Join My Table Online or In-Person

If any of this resonates with you, I’d love to stay connected.

Follow along on Instagram @DitosTable

Share your thoughts and your own tips with me.

Please visit my Fiesta: Tequila Bar and Mexican Restaurant in Tbilisi. We can meet there as well. I’m incredibly proud that we craft real nixtamal corn tortillas for our tacos, cook such iconic dishes like barbacoa, birria and chicken Tinga, but also have our own creations like chicken cheeseburger tacos or fully vegan soyrizo. My friendly team and me are always happy to have a chat with our guests over some delicious handshaken Margaritas and gourmet tacos. Provecho!