Mexican

Asia's first Tamaleria pop-up located in Keong Saik sees a collab between Mexican chefs Maribel and Mauricio of Papi's Tacos that focuses on authentic Mexican as well as contemporary Asian-inflected tamales. What're tamales you ask? It's a traditional Mexican dish made from masa corn dough filled with meats, fruits and vegetables, then wrapped up in corn husks or banana leaves before being steamed. Think a more delicate version of Chinese rice dumplings.
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We got one traditional and one fusion tamales to make a comparison. The Chicken Tinga ($16) was mild in taste on its own, allowing the natural flavour of the masa to shine, but also enlivened by the slightly sweet and bright tomato chipotle sauce. The chicken breast meat within was lean but tender, and not at all dry.

At only $12 during happy hour (12pm - 7pm), this is an absolute steal for such quality. Full of the refreshingly creamy taste of coconut milk, this smooth, icy cocktail still packs a punch of tequila. The standard lime margarita is even cheaper at only $10 during HH!

I haven't had a good track record with open-faced sandwiches until now - I often find them too dry and boring. Not so the molletes at @mamistamales. This sarnie is stacked with both ingredients and flavour - starting from the top with ripe slices of avocado, fresh pico de gallo and crumbles of queso fresco, beautifully meaty and salty chunks of spicy chorizo, and finally a slather of refried beans on Bolillo bread - essentially a short Mexican version of the baguette.The bread itself was exemplary, with a crunchy crust and soft interior.

Asia's first Tamaleria pop-up located in Keong Saik sees a collab between Mexican chefs Maribel and Mauricio of Papi's Tacos that focuses on authentic Mexican as well as contemporary Asian-inflected tamales. What're tamales you ask? It's a traditional Mexican dish made from masa corn dough filled with meats, fruits and vegetables, then wrapped up in corn husks or banana leaves before being steamed. Think a more delicate version of Chinese rice dumplings.
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We got one traditional and one fusion tamales to make a comparison. The Chicken Tinga ($16) was mild in taste on its own, allowing the natural flavour of the masa to shine, but also enlivened by the slightly sweet and bright tomato chipotle sauce. The chicken breast meat within was lean but tender, and not at all dry.
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In contrast, the Ayam Sambal Hijau ($14) presented a livelier profile, with a bright and fresh green chilli sambal and fried shallots adding a local spin that worked quite well in marrying Mexican and Singaporean flavours.

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