| Mexican & Tex-Mex – What’s the difference? In a nutshell, or more fittingly – a taco shell – Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements (you can thank the Spanish conquest of the Aztec Empire in the 16th century for those). Tex-Mex cuisine, on the other hand, is a relatively recent invention – the term didn’t start appearing in print until around the 1940s, and caught on full-scale in the 1970s, when food writers like Diana Kennedy exposed it to national audiences in cookbooks that drew a line in the sand between the foods found North of the Border and authentic Mexican food. To sum up the main differences: Tex-Mex food is rooted in Texico’s Tejano culture (Texans of Spanish or Mexican heritage who lived in Texas before it became a republic), and as a general rule differs to authentic Mexican cuisine by its heavy use of shredded cheese, sour cream, hard tacos (authentic Mexican cuisine only uses soft tacos), fajitas (an American invention), and enchiladas dowsed with sauce, topped with cheese, and baked in an oven. Both cuisines, of course, are packed full of delicious treats, and luckily you can sample most of them in Bangkok courtesy of the following great restaurants. Provecho! |  |
 | CACTUS The setup: Bangkok’s first modern Mexican food truck offers freshly made tacos and burritos crammed with slow-cooked meats and fresh ingredients sourced from local markets. Regularly parked in the evenings in the Sathorn area (check their facebook page for details) and a regular fixture at the city’s hippest events, Cactus has become well-known for its modern spin on Mexican classics. Encouraged by the surge in popularity, its owners now plan to open their own restaurant. Watch this space. Signature dishes: Cactus offers a choice of two corn or flour homemade tortillas (soft) with a choice of meat (or vegetarian), salsa, cabbage and cheese. Chicken is B180; Pork is B200; and Beef is B220. Alternatively choose the Trio – one taco filled with all three meat options (B320). For burritos, the price ranges from B240 for chicken to B270 for beef. You can also enjoy all the ingredients ‘Naked’ – without the tortillas and served in a bowl – starting at B220. It’s a deal: Keep your eyes peeled for Cactus’ new Sunday Sessions events, which feature craft beers, live DJs, a cool crowd, and, of course, a chance to feast on tacos and burritos. Follow Cactus on facebook for updates. Facebook: Cactus BKK Instagram:@cactusbkk |
| EL DIABLO'S The setup: This small, laid back Mexican-themed cantina on Sukhumvit 22 serves American-style Mexican food with a focus on quality ingredients and simplicity. Signature dishes: Keeping things simple, the menu is slim, but its dishes are big on flavour. Try the Enchiladas mole (B300), Smoked BBQ ribs (B450), and American burritos (B200-B300). It’s a deal: Every Tuesday margaritas are buy-one-get-one-free. 330 Sukumvit Soi 22. Open Mon-Fri, 4pm-11pm. Tel: 02 259 4140 www.on.fb.me/23vl9Tt |   |
 | SUNRISE TACOS GRILL The setup: Starting eight years ago with just one small shop with five seats, Sunrise Tacos now operates 11 restaurants in Thailand and two overseas. The extensive menu of Mexican and Tex-Mex favourites, all made using fresh, high quality ingredients, ensures diners are spoilt for choice. And everything is offered at great value for money. All tacos, tortillas and salsas are all made fresh in-house. Signature dishes: USA Cowboy Tacos (three tacos for B240), and Grilled chicken quesadilla (B240). It’s a deal: Kids eat free on Mondays; all-you-can-eat tacos and dessert is offered on Tuesdays (B350); and free dinner and dessert always awaits if you visit Sunrise Tacos on the day of your birthday. In Bangkok Sunrise Tacos can be found at Terminal 21, SilomRd., Sukhumvit 7/1, Sukhumvit 33/1, MBK (7th Floor), Promenade Mall, Mega Bangna, Petchaburi Airport Link, and The Phyll (Sukhumvit 54). For more locations and info visit www.sunrisetacos.com |
ZAMBRERO
The setup: The popular Australian fast-food restaurant chain now has two outlets in Bangkok – CentralWorld and MBK. Both branches serve a selection of burritos, tacos, nachos and quesadillas, and all meat is cooked by the sous-vide method, so it’s packed full of flavour and nutrition. All veggies used are fresh and of high quality, too. And we really like that for every burrito or burrito bowl sold, the company will donate a meal to someone in need via its humanitarian projects.
Signature dishes: The focus here is on Burritos, Burrito bowls, and Tacos. Each is made using healthy, fresh ingredients, and can be tailored to your tastes at the service counter.
It’s a deal: Set meals start at B99 for one taco and a choice of drink. A burrito and a choice of drink is B199.
CentralWorld (6th floor, Beacon Zone), and MBK Center (6th floor), www.zambrero.com
The setup: The popular Australian fast-food restaurant chain now has two outlets in Bangkok – CentralWorld and MBK. Both branches serve a selection of burritos, tacos, nachos and quesadillas, and all meat is cooked by the sous-vide method, so it’s packed full of flavour and nutrition. All veggies used are fresh and of high quality, too. And we really like that for every burrito or burrito bowl sold, the company will donate a meal to someone in need via its humanitarian projects.
Signature dishes: The focus here is on Burritos, Burrito bowls, and Tacos. Each is made using healthy, fresh ingredients, and can be tailored to your tastes at the service counter.
It’s a deal: Set meals start at B99 for one taco and a choice of drink. A burrito and a choice of drink is B199.
CentralWorld (6th floor, Beacon Zone), and MBK Center (6th floor), www.zambrero.com
  | MEXICANO The Rembrandt Hotel Bangkok's signature Mexican restaurant ushers in an exciting new era of authenticity IN its former guise as Señor Pico’s, The Rembrandt Hotel Bangkok’s Mexican restaurant enjoyed a reputation as being one of the best places in Bangkok to enjoy authentic tacos and nachos and everything in between. There was much interest, then, when after some 20 years of service, the restaurant was officially rebranded at the end of January due to a corporate reshuffle outside of the hotel’s control (the Señor Pico’s brand, launched in the States, is currently changing hands). What would this mean for The Rembrandt’s much-loved restaurant? Would its authenticity crumble faster than an overcooked nacho? The reality is, there’s no need to worry at all. |
“Under our new name we’ve added, and plan to add, even more traditional Mexican dishes to the menu,” says the restaurant’s gregarious chef, Carlos Bravo, a Mexico City native. “In fact, it’s really a lot of fun to be here right now. We’ve essentially taken what we had and made it even better.”
There’s an almost tangible sense of excitement at this ‘new’ restaurant. From the genuine, colourful and intricate ‘Day of the Dead’ bunting that’s been strung up along the ceiling, to the addition of vibrant paintings and fairy lights in the shape of the Mexican flag, to a newly tooled a la carte menu featuring roughly 70 percent Mexican food and 30 percent Tex-Mex, to even a ‘dancing’ sous chef who comes out mid-dinner service to bust some moves to the sounds of the Latino house band – Mexicano has taken the taco shell that was once Señor Pico’s and packed it full of exciting new flavour.
“We’re all about great food and having a great time,” says Chef Carlos. “I always make sure to come out of the kitchen and personally speak to guests. And if they want to try some dishes that aren’t on the menu, but which I think they’ll like, I always give them that option too. Basically, I’m really proud of my country’s cuisine, and I want to showcase it here as best as I can.”
Proof of Chef Carlos’ ambitions is all in the taste of his food. And, wow, is it good – especially when you order dishes in the sequence he suggests, so the flavours slowly build to a crescendo of spicy, citrusy, downright deliciousness.
Following his recommendation we started with the Ceviche de atun & Huachinango (citrus marinated tuna ceviche served with bell peppers, mango and sea bass, fresh coriander, jalapeños, and tortilla chips. B325++). Served in a deep glass bowl, it was perfect for sharing and certainly delivered on Chef Carlos’ promise of fresh, vibrant flavours. (Amazing to think that it’s chopped and marinated just five minutes prior to serving).
We followed this with Pinchos de Camarones (grilled prawns with garlic, cilantro and jalapeños. B325++) which come served in all their plump and juicy glory atop a porcelain, Mexican-mask-shaped food-warmer, its eyes and mouth illuminated by a flickering candle. The creative presentation is complemented by the dish’s vibrant tastes – a harmony of subtle spice, buttery garlic, and lively cilantro.
There’s an almost tangible sense of excitement at this ‘new’ restaurant. From the genuine, colourful and intricate ‘Day of the Dead’ bunting that’s been strung up along the ceiling, to the addition of vibrant paintings and fairy lights in the shape of the Mexican flag, to a newly tooled a la carte menu featuring roughly 70 percent Mexican food and 30 percent Tex-Mex, to even a ‘dancing’ sous chef who comes out mid-dinner service to bust some moves to the sounds of the Latino house band – Mexicano has taken the taco shell that was once Señor Pico’s and packed it full of exciting new flavour.
“We’re all about great food and having a great time,” says Chef Carlos. “I always make sure to come out of the kitchen and personally speak to guests. And if they want to try some dishes that aren’t on the menu, but which I think they’ll like, I always give them that option too. Basically, I’m really proud of my country’s cuisine, and I want to showcase it here as best as I can.”
Proof of Chef Carlos’ ambitions is all in the taste of his food. And, wow, is it good – especially when you order dishes in the sequence he suggests, so the flavours slowly build to a crescendo of spicy, citrusy, downright deliciousness.
Following his recommendation we started with the Ceviche de atun & Huachinango (citrus marinated tuna ceviche served with bell peppers, mango and sea bass, fresh coriander, jalapeños, and tortilla chips. B325++). Served in a deep glass bowl, it was perfect for sharing and certainly delivered on Chef Carlos’ promise of fresh, vibrant flavours. (Amazing to think that it’s chopped and marinated just five minutes prior to serving).
We followed this with Pinchos de Camarones (grilled prawns with garlic, cilantro and jalapeños. B325++) which come served in all their plump and juicy glory atop a porcelain, Mexican-mask-shaped food-warmer, its eyes and mouth illuminated by a flickering candle. The creative presentation is complemented by the dish’s vibrant tastes – a harmony of subtle spice, buttery garlic, and lively cilantro.
| Another starter we tried was the Fiesta de Botanas (a mixed appetizer featuring cheese quesadilla, deep fried ‘cheese and chili’ balls, spicy chicken wings, chicken flautas, and guacamole. B595++). Again, it was packed full of flavour and great for sharing. While we did originally plan to follow up our appetizers with either a taco (range in price from B295++ to B350++) or burrito (range B250++ to B450++), impressed with Chef Carlos’ recommendations we asked him to select our main. And it proved to be a great decision. With a big grin he scurried to the kitchen and what he emerged with was a real treat – his signature Carne de res (braised Angus beef in mole verde. B650++). Slow-cooked for six hours, and served in a carefully-crafted green mole made using over 20 different chili peppers, the dish impressed in texture, tastes, and looks. The meat, crispy on the outside, soft in the middle, was scrumptious; the accompanying salsa, smoky and slightly spicy, perfectly balanced and delicious. |   |
We were slightly disappointed we didn’t have bigger stomachs to sample more of the fare on offer, such as Chef Carlos’ homemade Chorizo (made using a recipe he honed in Toluca de Lerdo, known as the capital of chorizo outside of the Iberian Peninsula), one of his generously-packed Tortas (traditional Mexican sandwiches), or his special Cochinita pibil (a traditional Mexican slow-roasted pork dish), but we did get stuck into the cocktails with gusto – especially the Buena vida margarita (B280++) and Strawberry La fruta margarita (B260++), whose respective boozy kicks are both tempered by sweet, innocent flavours.
We would also have liked to sample the extensive selection of tequila, Mezcal, craft beers and international wines on offer – but unfortunately we had work the following day and actually decided to be sensible for once. It does happen!
Still, we’ll definitely be back to sample more of what’s on offer, and this includes checking out the new and improved weekly El Brunch – served every Saturday from noon-3pm for just B599++. A great deal!
"Quality ingredients are key"
“THE secret to good Mexican food is all about fresh, high quality ingredients. Using the finest produce, such as the best chili peppers and cheeses from Mexico, for instance, you can create the tastiest sauces and dishes possible. At Mexicano we do everything we can to ensure diners will have an authentic, memorable experience." – Chef Carlos Bravo, Mexicano, The Rembrandt Hotel Bangkok, www.rembrandtbkk.com
“THE secret to good Mexican food is all about fresh, high quality ingredients. Using the finest produce, such as the best chili peppers and cheeses from Mexico, for instance, you can create the tastiest sauces and dishes possible. At Mexicano we do everything we can to ensure diners will have an authentic, memorable experience." – Chef Carlos Bravo, Mexicano, The Rembrandt Hotel Bangkok, www.rembrandtbkk.com
| LA MONITA TAQUERIA The setup: Established six years ago in Mahatun Plaza, Ploenchit Road, and now also operating a static food-truck in Siam Paragon, as well as an ‘urban cantina’ at the Helix Quartier, EmQuartier, La Monita provides the communion of Californian and Mexican cuisines with handmade tortillas, pastries, complex traditional entrees and seasonal soups and salads. All outlets are run by true foodies who spent years experiencing authentic California Mexican cuisine in the US, and they put together a superb Mission-Style Burrito (large and packed with additional ingredients) – named ‘Bangkok’s Best,’ by CNNGo. Signature dishes (at La Monita Taqueria): The Mission-style Burrito stuffed with an amazing array of fillings (B250-B365); Crunch Star – a unique combination of quesadilla and crunchy taco shell (B270-B285); and Queso Fundido – Mexican cheese dip with a choice of shrimp, rib eye steak, or chorizo, served with tortilla chips or tortillas (B350). Signature dishes (at La Monita Truck): Paragon Baja Gordita – a thick, fluffy housemade tortilla filled with melted cheese and a choice of finely chopped steak, carnitas, al pastor, chorizo, grilled chicken, or shrimp topped with fresh salsa, lettuce and chili-cream Baja sauce (B245-B290). Signature dishes (at La Monita Urban Cantina): Ten kinds of fajitas, with highlights such as Alambres Steak Fajitas (B950), Surf and Turf Fajitas (B1,150), and Fish Rajas Fajitas (B750); Mexican Ceviche (B240 and B340), and Tequila Shrimp Tostada – a tequila flambéed shrimp with cheese and green peppers (B290). www.lamonita.com, facebook.com/LaMonitaThailand |   |
  | CASA AZUL The setup: Inspired by the vibrant home of the late and great Mexican artist Frida Kahlo, this funky bar and restaurant near the end of Soi Ari serves up a wide range of boozy margaritas plus American-style Mexican cuisine in hearty portions bursting with flavour. Signature dishes: Fajitas (B450-B550); Tacos trios (B200-B250); Two tortilla Quesadillas (B200-B250); and Enchiladas (B350). It’s a deal: Taco Tuesday, with tacos at B50, always pulls in a big crowd. Swing by on Thursday night if you want to try salsa dancing, and, if you're a lady, Friday nights for Ladies’ Night, featuring free margaritas for the girls from 4pm-7pm. Phahayotin Soi 7 (Soi Ari). Open Mon-Sat, 11am-Midnight. 02 619 5107 Facebook: casaazulbkk |
| BOURBON ST. RESTAURANT & OYSTER BAR The setup: Okay. So Bourbon St. isn’t technically a Mexican restaurant – it’s actually Bangkok’s only restaurant specializing in ‘Cajun Creole’ cuisine straight from the Bayou Country of New Orleans, USA. However, every Tuesday night it serves up a delicious all-you-can eat Mexican dinner buffet, for just B325++ per person. The quality of the spread is decent, and a good representative of what this restaurant is all about – great food, great fun, great times. 9/39-40 Sukhumvit Soi 63 (Ekamai), 02 381 6801-3, www.bourbonstbkk.com |   |
Mezcal and Tequila, what’s the difference?
LET’S get this straight. Genuine tequila, like fine cognac, is meant to be sipped and savoured. And you can forget about lime and salt. Made with 100 percent agave azul (the blue agave plant indigenous to Mexico), and double distilled and aged in oak barrels, pure tequila's as good as it gets. All genuine tequila can only made, by law, with the Blue Agave plant. Mezcal, on the other hand, which is often mistaken for tequila, can be made with upwards of thirty varieties of agave. The production process is slightly different to Tequila’s, and the quality can vary. Always make sure to check the bottle before imbibing; a genuine tequila, and a decent Mezcal, won’t give you a hangover (when enjoyed in moderation, of course).
LET’S get this straight. Genuine tequila, like fine cognac, is meant to be sipped and savoured. And you can forget about lime and salt. Made with 100 percent agave azul (the blue agave plant indigenous to Mexico), and double distilled and aged in oak barrels, pure tequila's as good as it gets. All genuine tequila can only made, by law, with the Blue Agave plant. Mezcal, on the other hand, which is often mistaken for tequila, can be made with upwards of thirty varieties of agave. The production process is slightly different to Tequila’s, and the quality can vary. Always make sure to check the bottle before imbibing; a genuine tequila, and a decent Mezcal, won’t give you a hangover (when enjoyed in moderation, of course).
  | Méjico The setup: Located on the second floor of trendy drinking and dining destination Groove@CentralWorld, Méjico is the first international branch of a chain based in Sydney, Australia, which prides itself on offering modern Mexican cuisine made using seasonal produce and the freshest ingredients available. The menu is divided between the Raw bar (ceviche, carpaccio), Small plates (chips, dips, salads and snacks), Tacos, Big plates, and Desserts. The onsite tequila bar, meanwhile, offers the largest selection of tequilas in town (over 190 brands). Signature dishes: Mexican Chef Martin Garro serves up a particularly tasty Guacamole (B235) – the perfect blend of avocado, serrano chilli, lime juice and chopped veggies. Other highlights include Beef Short Ribs, marinated with Méjico’s secret barbecue sauce; Lamb Shank, marinated and baked until soft, then accented with a special hot and spicy sauce (B595), and Tacos filled with chicken and chorizo with spices (B185). It’s a deal: Méjico changes its promotions every week. Keep up to date with what’s on offer at facebook.com/MejicoThailand. Groove@CentralWorld. Open daily, 11am-Midnight. 02 252 6660, www.mejico.asia, facebook.com/MejicoThailand |
Salsa: The Spanish term for sauce – usually a combination of chili peppers and chopped fresh vegetables. The most common Mexican salsas are salsa roja, salsa verde, and pico de gallo. The latter, a salad-like tomato salsa with diced and chopped vegetables mixed with cilantro and lime juice, is particularly tasty.
Tacos: A traditional Mexican dish composed of a soft tortilla, either lightly grilled or streamed, which are then folded or rolled around a filled like beef, pork, chicken, or seafood.
Tortas: A kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll, with tasty fillings like ham, avocado, scrambled eggs and chicken.
Tortilla: A flat circle of cooked corn masa (maize dough). Tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos.
Carnitas: Carnitas, or ‘little meats.’ originate from the Mexican state of Michoacán. The dish is made by braising or simmering pork in oil or preferably lard until tender. The process takes about three or four hours and the result is a very tender and juicy meat, which is then often served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).
Churros: A fried-dough pastry. Normally served with melted chocolate and eaten for dessert.
Burritos: A wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose a meat or vegetable filling.
Enchiladas: A corn tortilla covered with a chilli pepper sauce and rolled around a filling – including meat, cheese, beans, potatoes, vegetables, seafood, or in combinations of those ingredients.
Fajitas: An American invention, Fajita basically means “little strip,” referring to the pieces of chicken or beef that arrive on a hot skillet to your table. Wrap in a tortilla, drizzle with sauce, and enjoy.
Guacamole: An avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.
Quesadilla: A wheat tortilla or a corn tortilla filled with cheese, meats or veggies (or a combination of all three), cooked often on a griddle, then folded in half to form a half-moon shape. In central and southern regions of Mexico, however, a quesadilla is a tortilla warmed (to soften it enough) and folded in half, and then filled with Oaxaca cheese (queso Oaxaca), cooked vegetables and meats, and served with green or red salsa, chopped onion, and guacamole.
Tacos: A traditional Mexican dish composed of a soft tortilla, either lightly grilled or streamed, which are then folded or rolled around a filled like beef, pork, chicken, or seafood.
Tortas: A kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll, with tasty fillings like ham, avocado, scrambled eggs and chicken.
Tortilla: A flat circle of cooked corn masa (maize dough). Tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos.
Carnitas: Carnitas, or ‘little meats.’ originate from the Mexican state of Michoacán. The dish is made by braising or simmering pork in oil or preferably lard until tender. The process takes about three or four hours and the result is a very tender and juicy meat, which is then often served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).
Churros: A fried-dough pastry. Normally served with melted chocolate and eaten for dessert.
Burritos: A wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose a meat or vegetable filling.
Enchiladas: A corn tortilla covered with a chilli pepper sauce and rolled around a filling – including meat, cheese, beans, potatoes, vegetables, seafood, or in combinations of those ingredients.
Fajitas: An American invention, Fajita basically means “little strip,” referring to the pieces of chicken or beef that arrive on a hot skillet to your table. Wrap in a tortilla, drizzle with sauce, and enjoy.
Guacamole: An avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.
Quesadilla: A wheat tortilla or a corn tortilla filled with cheese, meats or veggies (or a combination of all three), cooked often on a griddle, then folded in half to form a half-moon shape. In central and southern regions of Mexico, however, a quesadilla is a tortilla warmed (to soften it enough) and folded in half, and then filled with Oaxaca cheese (queso Oaxaca), cooked vegetables and meats, and served with green or red salsa, chopped onion, and guacamole.
 THE MEXICAN A carefully considered menu, a striking design, and a passion for authenticity are the hallmarks of this new restaurant tucked away between Sukhumvit Sois 2 and 4 REAL labour of love, The Mexican is the result of 10 months hands-on supervision by its Texan owners, Bonnie and Dennis Thomack, who’ve gone the extra mile and then some to create a restaurant that brings a taste of Mexico to the heart of Bangkok with aplomb. Their venue is literally a work of art: a vibrant blend of copper, wood, stone, Aztec-style carvings and large paintings inspired by Mexico’s annual Day of the Dead festival – including the centerpiece, a voluptuous take on the famed La Calavera Catrina (‘elegant skull’) portrait, which you’ll see the moment you enter the restaurant’s massive solid wood door (amazingly easy to open thanks to a nifty bit of handiwork by Dennis, who’s proved a dab, and very creative, hand at bringing his and Bonnie’s dream to life). “Really I’m just the cigar, whisky and tequila consultant,” he joked, when we visited the restaurant last month. “But I’ve managed to make a few things for the restaurant too.” One of his proudest achievements, he says, are the illuminated ‘floating’ glass shelves which line The Mexican’s bar – not just because they look cool (which they do), and not just because creating them was akin to solving a Rubix cube for the first time (the joy!) – but also because they’re lined with some of the finest Mezcal and 100 percent agave tequilas to be found in Bangkok (read Mezcal and Tequila, what’s the difference? on page 63). Meant to be sipped and savoured, and amazing when served straight, or mixed in the restaurant’s wonderfully smooth Mexican martini, or infused for 18 hours with habanero peppers for a notable kick, these tequilas provide a genuine taste of Mexico. |     |
As for the food, well, Texas native Bonnie certainly has her Tex-Mex down pat, but she knew that to achieve real authenticity she’d have to enlist the services of a Mexican chef.
“We’ve done everything we can to ensure that diners have a great experience,” she said. “And that, of course, started with assembling a great team in the kitchen.”
In charge of the ovens, smokers and grills, and overseeing the culinary team is Chef Tomas Alaniz, a Mexico City native who found his passion for food while studying in America before returning to Mexico to hone his craft while travelling the length and breadth of the country. “Like Thailand, in Mexico there’s so much regional variation in recipes and ingredients,” he told us. “I wanted to learn as much as possible so that I could really maximize the flavour of my food.”
Using fine ingredients imported from Mexico, as well as Mexican chili peppers and vegetables grown on Bonnie and Dennis’ own organic farm in Saraburi, he creates a lip-smacking range of house-made salsas and sauces which add a pleasurable punch to each of the restaurant’s dishes. Ditto his handmade Mexican chorizo, which elevates the flavour of several plates.
Soups, tacos, tostados, Burritos, enchiladas, fajitas and house specialties such as Shrimp diablo (a classic Mexican shrimp dish cooked in a fiery red spicy salsa, with citrus notes. B495) and Carne guisada (slow cooked pork in a rich broth. B480++) make up the a la carte menu (all reasonably priced, too), while daily specials feature authentic Mexican dishes made using seasonal produce.
Kick-start a meal with a generous serving of Nachos grande (corn tortilla chips loaded with chili corn carne – pork, in this case – shredded cheese, tomatoes, black olives, pickled jalapeños, crema, cilantro and homemade salsa. B365++), follow up with a Fabulous wet burrito (a flour tortilla stuffed with meat or beans and smothered with homemade chili con carne and a blend of Monterey Jack and Cheddar cheese. B430++), and maybe even sink your teeth into some Chargrilled chicken fajitas (served on a sizzling skillet. B440). Sit back, enjoy the music playlist that hops from the Gypsy Kings to Carlos Santana to Latino Grooves, and while you’re at it, why not build your own top shelf margarita? Featuring a choice of base, plus one of the restaurant’s premium tequilas, it’s a great way to start, complement, or end a meal.
Check out The Mexican’s full menu at www.themexicanbkk.com
Sukhumvit Soi 2, Rajah Complex. Parking is available. 09 4330 0390,
www.themexicanbkk.com
(All visitors to The Mexican receive complimentary chips and salsa on arrival) "The secret’s in the salsa"
“THE secret to creating good Mexican and Tex-Mex food lies in the salsa (sauce),” says Tomas Alaniz, head chef of The Mexican restaurant. “In Mexico there are hundreds of varieties of chili peppers, which means there are thousands of flavour combinations you can create when making salsa. All good Mexican restaurants will serve a different house-made salsa with each type of dish – tacos, burritos, nachos etc. – which not only means diners never get bored, but that they can always expect delicious flavours in every bite. Some diners like to eat spicy salsas, too, so they should always be given that option.”
“THE secret to creating good Mexican and Tex-Mex food lies in the salsa (sauce),” says Tomas Alaniz, head chef of The Mexican restaurant. “In Mexico there are hundreds of varieties of chili peppers, which means there are thousands of flavour combinations you can create when making salsa. All good Mexican restaurants will serve a different house-made salsa with each type of dish – tacos, burritos, nachos etc. – which not only means diners never get bored, but that they can always expect delicious flavours in every bite. Some diners like to eat spicy salsas, too, so they should always be given that option.”
| CHARLEY BROWN'S MEXICANA The setup: The oldest Mexican restaurant in Bangkok – 25 years this year – serves both Tex-Mex and Mexican dishes in a great location on Sukhumvit Soi 11. You can also expect some of the strongest, freshest margaritas in town. Signature dishes: The fajitas (B410), featuring a choice of Australian beef, chicken, prawns, or a combination, always go down a treat. The Chicken mole (B250), made with dark chocolate and six different types of chili is well-worth a try, and the Chili Con Queso (B195) never fails to delight with its mouthwatering mix of melted imported cheese, shredded chicken and chili. It’s a deal: Every Tuesday, from 5pm-Midnight, all margaritas and sangria are half price. It gets packed every week and bookings are essential. 1/23 Sukhumvit Soi 11. Open Tues-Sun, Noon-11pm; Mon, 5pm-11pm. No kids after 8pm (when the vibe is more like a bar). 02 651 2215, facebook.com/charleybrownsmexicana. |  |
TACOS & SALSA
The setup: Owned and operated by Lisa, an artist and foodie from Mexico City, Bo, a chef trained in Australia, and Tar, a doctor and foodie, Tacos and Salsa celebrates the diversity and deep flavours of Mexican home cooking. After four years at the end of Sukhumvit Soi 18, the restaurant is relocating this month to a slightly larger venue midway down the same Soi. The shophouse has been completely renovated and decorated with bright Mexican decor and original artwork.
Signature dishes: Tacos and Salsa offers traditional Mexican food rich in flavour and served in generous portions. Highlights include Enchiladas (corn tortillas filled with a choice of grilled chicken, chicken tinga, grilled beef, pork carnitas, homemade chorizo, al pastor pork, or vegetarian options) topped with homemade tomato salsa, melted cheese and sour cream, and served with Mexican fried rice and beans; Nachos, topped with tasty beans, generous amounts of melted cheese, sour cream, jalapeños and olives, with the option to add carnitas or grilled beef; and Soft tacos, whose tasty fillings are perfectly matched with a variety of salsas.
New menu: At Tacos and Salsa’s new location chef Bo will be adding even more authentic Mexican dishes to her menu, such as Taquitos dorados, deep fried rolled crunchy tacos served with cheese, sour cream and guacamole; and Cochinita pibil Huaraches, juicy slow roasted pork infused with flavours of achiote, orange, and Mexican spices, served on a tortilla stuffed with beans and topped with a purple onion relish.
Sukhumvit Soi 18, 02 663 6366, Facebook: Tacos & Salsa Mexican Bar and Restaurant
The setup: Owned and operated by Lisa, an artist and foodie from Mexico City, Bo, a chef trained in Australia, and Tar, a doctor and foodie, Tacos and Salsa celebrates the diversity and deep flavours of Mexican home cooking. After four years at the end of Sukhumvit Soi 18, the restaurant is relocating this month to a slightly larger venue midway down the same Soi. The shophouse has been completely renovated and decorated with bright Mexican decor and original artwork.
Signature dishes: Tacos and Salsa offers traditional Mexican food rich in flavour and served in generous portions. Highlights include Enchiladas (corn tortillas filled with a choice of grilled chicken, chicken tinga, grilled beef, pork carnitas, homemade chorizo, al pastor pork, or vegetarian options) topped with homemade tomato salsa, melted cheese and sour cream, and served with Mexican fried rice and beans; Nachos, topped with tasty beans, generous amounts of melted cheese, sour cream, jalapeños and olives, with the option to add carnitas or grilled beef; and Soft tacos, whose tasty fillings are perfectly matched with a variety of salsas.
New menu: At Tacos and Salsa’s new location chef Bo will be adding even more authentic Mexican dishes to her menu, such as Taquitos dorados, deep fried rolled crunchy tacos served with cheese, sour cream and guacamole; and Cochinita pibil Huaraches, juicy slow roasted pork infused with flavours of achiote, orange, and Mexican spices, served on a tortilla stuffed with beans and topped with a purple onion relish.
Sukhumvit Soi 18, 02 663 6366, Facebook: Tacos & Salsa Mexican Bar and Restaurant
"It's all about balance"
"Mexican food combines many powerful flavours,” says Charley Brown's manager and co-owner, Dave Bell. “There’s chili, cumin, lime, cilantro, onion and garlic – so it’s very important to ensure a perfect balance between them. Charley Brown’s has always prided itself on using the freshest ingredients and making every dish to order. We can tailor every dish to suit the guest’s palate and spice tolerance.”
"Mexican food combines many powerful flavours,” says Charley Brown's manager and co-owner, Dave Bell. “There’s chili, cumin, lime, cilantro, onion and garlic – so it’s very important to ensure a perfect balance between them. Charley Brown’s has always prided itself on using the freshest ingredients and making every dish to order. We can tailor every dish to suit the guest’s palate and spice tolerance.”
| BARRIO BONITO The Setup: This exciting newcomer to Bangkok’s Mexican restaurant scene (located at Thonglor’s hip new community mall, The Commons – see page 54) is operated by Mexico City native Mariana Villalobos Torres, and her French partner Julien, who for the past eight years have run a highly regarded Mexican restaurant of the same name on Koh Chang. Their philosophy is simple but effective: use only the freshest and finest ingredients, and focus on authenticity. Think bold, vibrant flavours that’ll make you groan with delight. Signature dishes: Ceviche (raw chopped fish cooked in lemon juice with salsa Pico de gallo. B280); Tacos de Barbacoa (tacos stuffed with seven-hours slow-cooked lamb. B140 for one piece; B400 for three pieces); Tacos de pato (fried corn tortilla roll stuffed with duck and topped with traditional mole sauce. B330); and Doraditos de guacamole (corn tortilla cones stuffed with traditional guacamole. B220). The Commons, Thonglor Soi 17. facebook.com/barrio.bonito.5 |  |
  | COYOTE MEXICAN BAR & GRILL The setup: Hearty servings of tacos, quesadillas, fajitas and more piquant favourites are what this lively hangout on Sukhumvit Soi 11 is all about. Factor in a choice of over 75 margaritas, and you have the perfect venue for a pre-party meal before hitting one of the Soi’s renowned nightclubs or bars. Signature dishes: Coyote Nachos (B345++), featuring tortilla chips topped with shredded grilled chicken, diced chorizo, melted cheese, black beans, jalapeños, black olives, sour cream, pico de gallo, and guacamole; Smoked baby back ribs (Prime Australian baby back pork ribs marinated with barbecue sauce, served with chilli roast potatoes, smoky beans and honey Dijon slaw. Full Slab: B575++. Half Slab: B385); Grilled chicken tacos (B355++ for two soft-baked shells, served on a bed of red salsa, black beans and Mexican rice); and Mesquite prime rib eye steak (Chargrilled Australian rib eye with cracked black pepper in chipotle gravy served with chilli roast potatoes and asparagus. B675++). It’s a deal: Every Tuesday an all-you-can-eat buffet is available for B399 (6pm-10.30pm). Daily Happy Hours, from 4pm-7pm and again from 10pm-Midnight, offer margaritas (glass and pitcher) and local beers at buy-one-get-one-free. And every Thursday is Ladies’ Night, with free margaritas for the girls from 6pm-9pm. 29/1 The Prime 11 Condo, Sukhumvit Soi 11. 02 651 0221, www.coyotebangkok.com |
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