Freshly made guacamole - $9
So with Mexican food being the new craze in Sydney, I had to try out Mejico. Before you even step foot into the restaurant, you can feel the energy buzzing out of the restaurant from afar. Mejico's signature dish is the freshly made guacamole and when I mean fresh, I meant it is made right in front of your very own eyes.I can tell you now, I have never seen someone 'bash' the ingredients in a stone motor this fast before. I was quite impressed but at the same time feeling a little bit sad.. I secretly wanted to asked the waiter if he could just leave me with the ingredients and I can make it myself. It looked so fun! I was extremely tempted to ask but by the time I had gone through my thinking process, he was already done.
Glazed pork ribs - $34
z o m m g o s h.. these ribs were so freaking delicious!! They were babe-licious. The sauce was sweet but it wasn't overly sickening, the meat was super tender and it just fell off the bone but the best part of it was that it was chilli!! It was definitely worth all the mess. I have always had a soft spot for ribs and I am pretty sure it's because I don't feel embarrassed for being the complete opposite of the definition of classy at a restaurant.
Left: Market fresh guacamole with plantain chips - $9
Top right: Chorizo salsa - $14
Bottom right: - An easy read cocktail - $17 and White Nectar Chia Concoctions - $6.50
Top left: Braised lamb shoulder taco - $16
Top right: Guacamole - $9
Bottom left: Kingfish Ceviches - $16
Bottom right: Plantain chips
To me, the tacos were a slight let down. I thought it could of done with more flavour and a bigger serving given its price. It's okay though because the chorizo salsa and their cocktails made up for it. If you guys make a visit to Mejico, I would say pass on the tacos and save your stomach space for the chorizo salsa. The ribs and the chorizo salsa were the highlight of the night. Don't be fooled by the looks of it because that container of salsa is packed full of flavour. It was intense but intensely good. DC and I were extremely full by this stage but we just couldn't let it go to waste.
Caramel Fudge
The pieces of caramel fudge went well with the citrus mousse. The caramel wasn't salted so it was quite sweet but the nuts helped balance out the sweetness. The praline was also fairly sweet but it helped give the dish a bit of texture.Dear Mejico, I will be back to get my hands dirty again with those ribs and maybe next time, I might build up some courage to ask the waiter if I can make the guacamole myself.
Gotta go eat!!
Food is our religion dined as a guest of Mejico
