Guacamole crushed tableside, various ceviches and honey-smoked brisket tacos – these are just the beginning at Mejico (meh-hee-co), which has been supplying the CBD with market-to-table Mexican fare and impressive amounts of tequila since 2013.
The best place to start is the guacamole: Hass avocado, Spanish onion, Serrano chilli and coriander combined at your table, and accompanied with savoury plantain (“cooking banana”) chips. You might follow with kingfish ceviche with a hibiscus crumb, desert lime crema and aji amarillo; or a plate of jalapeno croquettes with arbol chilli mayo. Then, it’s chilaquiles with spiced corn tortilla chips, queso fresco (a soft Spanish cheese) and pickled onion. There’s also an extensive share-menu that's roughly half vegetarian.
The bar’s extensive tequila offering is equal parts welcoming and daunting. The Hot Guava Island – mixed with with El Jimador Blanco, guava, habanero, triple sec, lime and agave – is a good place to start. Mejico also runs a bottomless sangria lunch on Saturdays.
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