Market-to-table Mexican food goes down a treat at this popular restaurant and bar
| 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. |  |
Taking the utilitarian trappings of contemporary design – think polished concrete floor, dark wood panels and beams – and blending them with more vibrant elements, such as furniture with pink frames, and feature walls adorned with red and black stripes, Méjico is one of the hippest venues in town for munching on tacos and nachos and more Mexican favourites – many of which have been given an exciting contemporary spin.
Divided between the ‘Raw bar’ (ceviche, carpaccio), ‘Small plates’ (chips, dips, salads and snacks), ‘Tacos,’ ‘Big plates,’ and ‘Desserts,’ the restaurant’s menu is focused on bold, fresh flavours, and everything is served atop large black slates which wonderfully enhance the vibrant colours of the cuisine.
Divided between the ‘Raw bar’ (ceviche, carpaccio), ‘Small plates’ (chips, dips, salads and snacks), ‘Tacos,’ ‘Big plates,’ and ‘Desserts,’ the restaurant’s menu is focused on bold, fresh flavours, and everything is served atop large black slates which wonderfully enhance the vibrant colours of the cuisine.
In charge of the restaurant’s open kitchen is new head chef Dayna Valtierra Ayala, a native of Mexico City whose career includes stints working at popular Spanish and Mexican restaurants at home and abroad and, most recently, at Opposite Mess Hall in Bangkok, where, in a departure from Mexican cuisine, she worked alongside chef Jess Barnes creating inventive plates inspired by cuisine from Asia and beyond.
At Méjico, Chef Dayna has returned to her culinary roots and, judging by her flavour-packed traditional and creative dishes, she’s loving every minute of it.
Her signature Guacamole (B235++) comes with the perfect blend of avocado, serrano chilli, lime juice and chopped onion (you can even opt to mash it at the table, with your own pestle and mortar, if you wish) and tastes just great when scooped on top of the accompanying banana chips. Chilli-lime calamari rings (B185++) arrive nestled amongst chopped chillis, garlic, potato and Tajín, a tangy, spicy seasoning made with chilli, salt and dehydrated lime juice (punchy flavours and great texture), and the Braised Pork Taco (two per serving. B185++) delights with its wonderfully soft meat and flavours of star anise, tomato, chilli, and the culinary firepower of ginger scallion oil.
Other highlights include Achiote chicken (285++), a colourful and flavoursome dish that features chicken breast slow-roasted Yucatán style and seared in a ginger, honey and lemon achiote paste, served with mango salsa, cous cous and candied almonds; and the signature Beef short rib (B695++), braised for six hours and served with smoky chipotle BBQ sauce and pickled onion.
For dessert, the signature Churros fondue (B185++) is a real treat, featuring Mexican cinnamon-spiced doughnuts, seasonal fruit, and a heated pot of melted chocolate and caramel.
Thirsty? Opt to team your meal with one of Méjico’s 100 percent agave tequilas (over 170 on offer!), or one of the restaurant’s lip-smacking margartitas (start at B250++) – a real fiesta in a glass.
Méjico, 2nd Floor of Groove@CentralWorld. Open daily 11am-Midnight. Tel: 02 252 6660 www.mejico.asia
At Méjico, Chef Dayna has returned to her culinary roots and, judging by her flavour-packed traditional and creative dishes, she’s loving every minute of it.
Her signature Guacamole (B235++) comes with the perfect blend of avocado, serrano chilli, lime juice and chopped onion (you can even opt to mash it at the table, with your own pestle and mortar, if you wish) and tastes just great when scooped on top of the accompanying banana chips. Chilli-lime calamari rings (B185++) arrive nestled amongst chopped chillis, garlic, potato and Tajín, a tangy, spicy seasoning made with chilli, salt and dehydrated lime juice (punchy flavours and great texture), and the Braised Pork Taco (two per serving. B185++) delights with its wonderfully soft meat and flavours of star anise, tomato, chilli, and the culinary firepower of ginger scallion oil.
Other highlights include Achiote chicken (285++), a colourful and flavoursome dish that features chicken breast slow-roasted Yucatán style and seared in a ginger, honey and lemon achiote paste, served with mango salsa, cous cous and candied almonds; and the signature Beef short rib (B695++), braised for six hours and served with smoky chipotle BBQ sauce and pickled onion.
For dessert, the signature Churros fondue (B185++) is a real treat, featuring Mexican cinnamon-spiced doughnuts, seasonal fruit, and a heated pot of melted chocolate and caramel.
Thirsty? Opt to team your meal with one of Méjico’s 100 percent agave tequilas (over 170 on offer!), or one of the restaurant’s lip-smacking margartitas (start at B250++) – a real fiesta in a glass.
Méjico, 2nd Floor of Groove@CentralWorld. Open daily 11am-Midnight. Tel: 02 252 6660 www.mejico.asia
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