Guacamole crushed at your table, heirloom-tomato ceviche, honey-smoked brisket tacos and corn lollipops – these are just the beginning at Mejico (meh-hee-co), which has been supplying the CBD with tacos and tequila since 2013. It’s the restaurant’s market-to-table ethos that sets it apart.
Start with the guacamole. Hass avocado, Spanish onion, Serrano chilli and coriander are freshly combined at your table. It’s served alongside savoury plantain (“cooking banana”) chips. Both vegetable and seafood ceviches are offered. The snapper and mango version, tossed with pomegranate, is tangy and crisp, and not at all fishy. The jalapeño poppers – crumbed, stuffed with feta and served with chipotle mayonnaise – are crunchy, mellow and moreish. Or try the bone marrow, guajillo- and ancho-chilli salsa, served back in the bone and topped with a red-berry chutney and a chilli-pressed tortilla.
There’s also an extensive share-menu that's about half vegetarian.
The space is lofty and industrial with a long share table. Fluro-pink Aztec-style prints decorate the walls.
The bar’s extensive tequila offering is equal parts welcoming and daunting. The Smoking Daiquiri – made with Amores mezcal, Luxardo maraschino cherry liqueur, pineapple, citrus and agave – is a good place to start. There are also 500ml carafes of tequila available.
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