“It became a very frustrating experience watching staff wander about without paying attention, so much so we left much earlier than initially planned and wondered if we would be back,” writes dining reviewer WENDY JOHNSON.
Hecho en Mexico brings street-style food to its first location in the ACT, with traditional music, a colourful décor and food bursting with authentic spices.
On the Kingston Foreshore, Hecho en Mexico – with its Day of the Dead theme and bright, colourful décor – is a concina and cocktail bar.
The drinks line-up includes classic margaritas, smoky mexcalitas (made with mezcals, distilled alcoholic spirit made from the heart of agave plants), Mexican cervezas, wines and non-alcoholic options.
Our La Paloma margaritas brought back memories of trips to Mexico… packed with vibrant lime and served in cactus plant-shaped glasses ($21.50).
The Tajin seasoning salt rim provided a unique kick, and the drinks were each decorated with a slice of dried fruit, and pretty petals of dried flowers. Two of us would have preferred plain salt around the rim, but Hecho en Mexico wouldn’t oblige.
Also punchy were the poppers ($8 for two pieces). Wildly popular in Mexico, these perky jalapeño peppers were super tasty. They were stuffed with cheese, rice and salsa fresca before being deep-fried to a golden crunch.
The fresh, house-made guacamole with a super salsa and white corn chips hit the spot ($13.50), as did the “mini nachos” with chunks of marinated grilled chicken ($21). The nachos were served with a wedge of lemon, and small bowls of sour cream and salsa verde.
Next it was taco time and Hecho en Mexico has a great range (mix and match any three for $23, or $8.50 each). My prawn taco was sensational. The prawns – beer-battered and fried – were perfect with Mexican herbs and Tajin seasoning.
The beef taco featured 12-hour, slow-cooked meat. The pork version was filled with Achiote and orange pulled-pork shoulder cooked overnight. Achiote is a Mexican condiment that gets its main flavour from tropical, sweet and peppery annatto seeds.
Where Hecho en Mexico fell flat was on the service and music. While traditional music is welcome, the volume was so loud we had to raise our voices just to talk. We asked for the music to be turned down, and staff obliged, but then matters ramped up again.
When the first two of our party arrived, we explained to three different staff, in quick succession, that we were waiting for two more to join and would order at that point.
Then service became a long, tedious waiting game and I had to get up and approach the bar several times to ask for service.
We were baffled because no fewer than five staff were on hand, and the place wasn’t packed.
It became a very frustrating experience watching staff wander about without paying attention, so much so we left much earlier than initially planned and wondered if we would be back.
Leave a Reply