Ceviche to swoon over
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The genuine tastes of central Mexico pick up Asian flair at the new restaurant Mejico
THERE’S A broad hint of the restaurant’s authenticity in its name. It’s Mejico – pronounced “Me-heco” in the Spanish manner – and the food is a long shot from the tasteless “el mariachi”-type Mexican food so often served.
Located at Groove at CentralWorld, Bangkok’s hip drinking and dining arcade, Mejico is stripped-down simple with its wooden decor, high ceiling and wall panels of fuchsia, black and natural tones. The place exudes casual fun and relaxation.
There are 135 seats in the intimate indoors and an open-air area where you can smoke and people-watch, plus along the bar, which offers 170 kinds of premium tequila and an extensive list of tequila cocktails.
Chef Tidsanu Kanchutanurak adheres to a “market to table” philosophy – only the freshest ingredients are used. He blends the traditional techniques and recipes of central Mexico with ingredients from all over the world, adding Asian flavours as he goes.
“TK”, as he’s called, suggests starting your meal with creamy and savoury guacamole (Bt235), which is prepared at your table.
Whet your appetite with a Yellowtail-tuna Tostada (Bt235) with the exotic tastes of spiced tapioca pearls and tiger’s milk (no tigers involved – it’s a citrus-based marinade).
Another must-try is the addictive Salmon Ceviche (Bt195) – Norwegian salmon diced and tossed with coconut, lime, chillies, shallots and cilantro. A little bit of orange cuts the tartness of the lime, while the coconut makes it creamy and smooth.
For something a little more decadent, the Jalapeno Poppers (Bt235) are sizeable Royal Project green pep
pers with the seeds removed, stuffed with creamy, slightly salty feta cheese and aromatic herbs.
The recommended main course is Mustard-seed-crusted Grilled Salmon (Bt285), served with Japanese pumpkin puree, balsamic brown butter emulsion and salsa of corn and greens. Not only does the dish have great texture, it’s also a delightful balance of saltiness, sweetness and richness that makes it a wonderfully well-rounded entree.
Other highlights include Pear-stewed Pulled Pork Taco with ginger oil, the Soft-shell Crab Taco with apple slaw, and Chipotle-infused Spinach al Horno with mushrooms and Parmesan cheese.
Leave room for dessert. The Churros Fondue with bittersweet chocolate and a goat-milk dip is fantastic.
SAY HOLA TO CHEF TK
>>Mejico is on Level 2 of Groove at CentralWorld Plaza.
>>It’s open daily from 11am to midnight.
>>Book a table at (02) 252 6660.
>>Find out more at www.Mejico.Asia and www.Facebook.com/MejicoThailand.
