Mexican
Unwrapped at the table, the hoja santa leaf parcel unleashes a fragrant waft of the slow-roasted duck leg within to tantalise the tastebuds. It doesn't disappoint, as the meat is tender and not at all gamey. We have it with tomatilla salsa and warm tortillas for a most satisfactory and savoury DIY soft-shell taco.
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Taste: 3.5/5
A Oaxacan specialty with many variations, the Tlayuda is almost like a Mexican white pizza, comprising of a base of thin, crunchy tortilla smothered in toppings of your choice. The house version here sees sweet and smoky roasted corn bound together by loads of stringy queso fresco over a purple corn tortilla. Minty and citrusy epazote herb and a squeeze of fresh lime temper the richness for a balanced bite.
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I’d say this is a must order at @nixtasg.
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Taste: 4/5
Similar to ceviche, this traditional Mexican appetiser has raw shrimp tossed in lime and chile water and is served immediately with pickled onion and cucumber. It’s bright, acidic and refreshing, but the spice level could have been ramped up a notch.
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Taste: 3/5
Rotisserie grilling over a wood fire does wonders for the chicken, imparting complexity of flavour and slow cooking the meat so that it comes out tender and succulent. The bulbs of grilled garlic are sweet, mellow and practically melt-in-your-mouth, complementing the chicken perfectly.
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Taste: 3.5/5
Essentially mac & cheese sans the mac, Mexican style. A hotplate brimming with loads of molten, stretchy queso Oaxaca cheese spiked with nixta lager. Specks of green chorizo – red chorizo’s spicier and more flavourful cousin – as well as poblano add a subtle, simmering heat to the dish. It’s all capped with a snowfall of even more grated cheese, because, you know, there’s no such thing as too much cheese.
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Each serving comes with a side of warm flour tortillas to mop up the queso with. I think I’ve died and gone to cheese heaven.
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Pro tip: Ask for the restaurant’s authentic hot sauces (including a unique, inky black one with an earthy, smoky profile) to really boost the flavour of your food.
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Taste: 3.5/5
Haven’t seen a single review of this underrated side here at Comida’s and decided it deserves more love. Garlic and coriander perfume the fluffy grains in an understated manner that somehow also manages to be quite addictive.
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Taste: 3.5/5
Straight-forward Tex-Mex in the form of a formidable deep-fried burrito stuffed with chicken, cheese and black beans, then topped with guacamole and sour cream. A pool of tomato-ey enchilada sauce resides at the bottom but we definitely needed more for a chimichanga that size. No surprises here, just familiar tastes that satisfy.
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Taste: 3/5
Mild jalapeno peppers stuffed with mild cream cheese, then deep-fried to a crunchy golden-brown. Tasty enough, but I was hoping for stretchier cheese and a little more heat - be it from the peppers or a sauce of some kind.
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Taste: 3/5
Get a taste of the exotic from these juicy chicken skewers with loads of spice and citrus. The achiote paste is what imparts the extremely appealing bright orage red color to the meat, as well as a mild, earthy and smoky flavour. It's served in an edible crispy tortilla bowl along with a wedge of orange for added zest as well as four soft flour tortillas to wrap the chicken in.
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Taste: 3/5
Put these thicc cuts of juicy roast beef, kombu aioli and salsa verde wrapped in a soft flour tortilla to your lips and I guarantee you’ll find the punchy flavours lit. My only regret is I had to share mine.
Taste: 3.5/5
A change in concept has done wonders for the Platypus Kitchen’s East Coast branch. Now with a focus on Mexican cuisine and cocktails, both service and food seemed to have improved. The fish tacos sees crisp nuggets of piping hot fish buried under lashings of hot sauce and crema, sprinkled over with corn, black beans and salsa. Most scrumptious. What’s more, they have an all-you-can-eat taco buffet for about $20 on Sundays. Can’t wait!
Taste: 3.5/5
Moving away from their Tex-Mex concept, Mex Out’s refreshed menu sees the introduction of authentic regional specialties and large plates the likes of this superbly roasted chicken slathered in a spicy and piquant adobo sauce made from a combination of ancho and guajillo chillies. The sauce’s unique flavour may take some getting accustomed to, but I found it complemented the tender chicken well.
The multitude of sides are no slouches as well, with a refreshing pineapple salsa, creamy guacamole and toothsome, well-seasoned Mexican rice lending colourful variety. They even provide a dipping portion of adobo sauce used to baste the chicken too.
Muy bien!
This was an invited tasting courtesy of @burpple and @mexout
Taste: 4/5
Level 10 Burppler · 2854 Reviews
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