Focused entirely on Mexican cuisine, this unique eatery churns out a delightfully exotic variety in its hacienda-like environs. Throw back a Screaming Pedro shot (tequila, coffee liqueur and a dash of spice) before you start with the Crazy Mexican Papas (fries with cheese, guacamole and sour cream), lamb chimichangas, honey chipotle chicken or chorizo potato skins. Each entrée has a common underlying thread of vibrant condiments, besides generous quantities. Mini taquitos come with stuffings such as beer-battered prawns or poblano chicken, rice beans and roasted sesame seeds, as do the flautas (deep-fried tortillas). The tenderloin alambre (skewers) are served with piquant Mexican rice. Crisp tacos can be filled with orange chicken, beef chilli con carne, pulled pork or epazote and mushrooms, while the tortas come with chorizo and egg, ancho-chipotle pulled pork and even fried fish. There are cheesy quesadillas (packed with prawn and lobster or with corn, beans and jalapeños) as well as enchiladas, fajitas, burritos, and mains such as Veracruz bakes, moles (chocolate too!), barbecue pork ribs, grilled tenderloin and fish baked in banana leaf. To finish, the inimitable churros, tres leche or unusual chocolate nachos are fantastic.
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