Friday, January 12th, 2018
Reviewed by Sam Linsell
The classic El burro ceviche is a perennial favourite and made with whatever sustainable white fish they can source. Spiked with lime, coriander, ginger and chilli, this popular dish is served with crunchy corn chips for scooping. Or opt for the citrus ceviche – made with grapefruit instead of lime – or the vegetarian oyster mushroom cerviche. All are the perfect way to start your meal.
The build-your-own tacos are highly recommended and are offered with either corn or flour tortillas. Fillings like fried fish, Chilorio pork (twice-cooked pork shoulder in a garlic-and-chilli paste with oreganum and paprika) and grilled chicken are served with a tray of traditional Mexican accompaniments of sour cream, lightly pickled red onions and guacamole.
Chicken mole poblano – a national dish of Mexico – is on the menu too. Deboned chicken is roasted in tomato and dark couverture chocolate with roasted almonds and toasted spices. Served with green rice, refried beans, pickled red onions and sesame, this is as authentic as it gets.
Vegetarians are well catered for, with exotic mushroom and white bean quesadillas and the broccoli and falafel tacos, which are vegan too.
For dessert, the fried churros with chocolate sauce is an absolute must.
This is the place to drink tequila – they have a wide range of specially imported brands. The same goes for their tequila-based cocktails, which pair perfectly with the food. Beer is the other obvious pairing and they have a well-curated list of craft beers. The wine list is excellent, with a good selection offered by the glass.
Service is efficient and friendly from well-trained staff adorned in colourful Mexican dresses.
The décor is vibrant and warm. At night the restaurant is cozy, with candle-lit tables.
In summer, the balcony is highly sought after so be sure to request this when you make your booking – which is essential on weekends and advisable at all other times.