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Mexico has a new menu and it's HOT! banner


Mexico has a new menu and it's HOT!

Chances are you’ve tried the vibrant, colourful dining experience that is Mexico, Takapuna? Now go and try the new spring/summer menu. That’s the long and short of it. But if you need more tempting, here goes...
The new tostaditas are exquisite miniature works of art. Constructed with heart of palm, corn crema, sesame, leek slaw, black cumin, chimichurri and carrot chip on top of crisp white corn tostadas, these little beauties are vegetarian-friendly and come in fours. Also, on the veggie front there is the hot superfood of the moment, kale, featuring in a ‘sweet and salty’ form with pan-fried portobello mushrooms finished with an aromatic guajillo (dried chilli) marinade and topped with sour cream, feta and dried orange zest. Enjoy the tactile experience of bundling these bad boys up into a ball, folding, rolling...whatever you do to getting them into your mouth will result in a taste guaranteed to be new to you. 
There are new fish tacos, beef skirt tacos, pork tacos and chicken tacos with a whole bunch of innovative flavours going on that need to be tried, not listed here. All are served on soft shell tacos, with the chicken, beef and fish being spicier than others. 
Mexico’s popular quesadillas have fresh company this spring - a new lamb variety is cinnamon-braised and comes with zucchini, mint and chipotle with salsa borracha. For the new chicken version, thigh is poached and rubbed with chocolate - yes, chocolate - and chilli sauce and sandwiched, with cheddar cheese, almonds, and coriander, between two 10” tortillas and served with blackened onion and lime sour cream dressing. And the Cactus Quesadilla is a veggie option with charred broccoli, garlic chips, green onion and salsa. 
As part of the hip McKenzies Precinct off Hurstmere Road/The Strand in Takapuna, this restaurant is regularly jumping and doesn’t take reservations, so take time to sample one of their Mexican-inspired drinks in the buzzing bar area while you wait for a table - try a Tinto Sangria, for example.
The atmosphere is fast-paced, reminiscent of that you might get whilst sampling Mexican street eats. For the spice-averse, the levels of heat are indicated next to each meal on the menu, so there’s no need to get caught with a burning tongue if that’s not your thing.
If that is your thing, then you'll be pleased to hear that, as well as it's new menu, Mexico has also just launched a range of hot sauces. The Mexico Hot Sauces collection of four tongue-tinglers, available to buy in nicely-branded glass bottles, comprises of Chipotle, Tomatillo, Mango and Habanero flavours. The heat rises in the order they're listed here.
The dessert menu has been given a new twist, including  Mexico’s Carrot Cake. This sensation is a deconstructed version of the classic cake flavour, sat atop a crisp deep fried tortilla. 
It’s a little bit tortilla, little bit cheesecake, little bit carrot cake, and a lot amazing! 
Have fun trying it all.

Mexico, 4, The Strand (McKenzies Precinct), Takapuna 09 280 1487 

by Channel Magazine