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| Tex-Mex goodies in Mexican setting |
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Published:
The Star / News Central |
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Date:
November 6, 2006 |
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SOMEONE once said that what you consume is only as good as what you put in it -
something I remembered while sipping a glass of margarita at Mezquite 52 recently.
The margarita tasted slightly different from those I had tried before.
“The secret is to use fresh lime - it tastes much more refreshing,” said Mezquite
52's consultant chef Larry Martin.
“Many outlets use lime cordial, which makes it too sweet and cloying.”
The colours, as well as the chairs and tables, have been custom-made to be as
Mexican as possible.
The margarita is not the only authentic thing at Mezquite 52. The outlet serves
authentic Tex-Mex and Mexican cuisine, or a fusion of both, cooked with ingredients
flown in from Mexico or USA.
“Texas used to be part of Mexico a long time ago, and the influence has remained
over the years,” said Martin.
Tex-Mex cuisine is often characterised by its heavy use of meat, beans and spices.
Some Tex-Mex inventions include nachos, crispy tacos, chili con queso, chili con
carne, tortilla chips and fajitas.
“Fajitas were actually Ninfa Rodriguez Laurenzo's, the founder of Ninfa's, a
Houston-based restaurant chain serving Mexican and Tex-Mex cooking, invention.
“If you ordered fajitas in Mexico back then, you'd get strange looks, but now you
find fajitas not only in Mexico, but in many other countries.” Martin said.
Thanks to the use of chilli, an important ingredient in Mexican and Tex-Mex cuisine,
the salsa boasted a hint of spiciness - a flavour that is consistent in almost every
dish served at the outlet.
The exterior of Mezquite 52 is as charming as its interior.
“In Malaysia you have two types of chilli, while in Mexico there are hundreds of
different kinds of chillies.
“At this restaurant, we bring in the ones commonly used in Mexican and Tex-Mex cuisine.
“Mexican chillies add flavour and character to a dish, it cannot be described
as 'pedas', which is a sensation,” said Martin.
He also takes pride in Mezquite 52's homemade nachos and tortillas, made fresh
daily from imported masa harina flour.
Martin also recommends the Nachos Supreme, which consists of chicken fajitas and
bean-and-cheese nachos topped with sliced jalapenos and served with sour cream and
pico de gallo.
Pico de gallo is fresh condiment made from chopped onions, tomatoes and chillies.
Then there is the crispy Taquitos de Pollo - traditionally marinated chicken
hand-wrapped in corn tortillas and deep-fried, served with salsa verde and smoked
chipotle (smoke-dried jalapeno chillies) salsa.
For something juicier and more filling, try the Enchiladas Suizas in which corn
tortillas are stuffed with chicken, salsa verde, crema mexicana topped with Poblano
Pepita sauce and Monterrey Jack cheese. This is served with Mexican rice.
Steak lovers can try the popular Carne Asada A La Tampiquena in which prime
Australian beef fillet is marinated in Tampico-style for 24 hours with white
and black peppers, cumin, lime juice (to tenderise the beef), pasilla chilli,
ancho chilli, garlic and seasoning, before it is grilled.
The meats and fajitas have a distinct smoky flavour as they are grilled on
mesquite wood, hence the name of the outlet.
For dessert, Martin recommends the Chocolate Chipotle Cake with vanilla ice
cream - his own invention inspired by the ancient Aztecs' custom of drinking
chocolate with chillies added to it.
It boasts a rich chocolate flavour laced with a delicate hint of Chipotle.
Decor-wise, the huge interior with its two floors is chic with fabulous lighting
and cosy Mexican charm.
It transforms into a Latino pub as soon as the Green Man Groove band takes the
stage at 10.30 nightly.
“The decor is as Mexican as possible, from the colours, fixtures, wrought iron
grilles, and the custom-made chairs and tables,” said Martin.
“Ultimately, we want people to have an experience, not just with the food, but
also with the ambience and the music.”
MEZQUITE 52, 15 Jalan Doraisamy, Asian Heritage Row, KL (Tel: 03-2698 6686).
Business Hrs: Daily, Lunch (12.30-3pm), dinner (6pm-11pm).
Visit Mequite 52's establishment page >>
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