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Verde MAR (Moved) New Location

3.5

3.5

218 Reviews

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Wan Chai

$201-400

Western Mexican Seafood Vegetarian Roast Meat Cake

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Birria Beef Stew with Mexican Rice

5 Recommended

wendy.ng

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朋友相約我放工後,於灣仔食墨西哥菜的晚飯~Verde Mar .那日天氣不太好,經常下雨來.餐廳的裝潢及擺設充滿濃濃異國墨西哥風. **首先點來小食先【Chips with Guacamole】米脆片配牛油果醬因自家製墨西哥脆片,所以特別香脆,沾點新鮮牛油果醬,別有風味.另可沾點三種不同辣度的辣醬,更惹味呢!**【Snapper Ceviche with Avocado】紅魚刺身伴牛油果這菜是美洲沿岸地區的經典美食,有剌身紅魚,以蕃茄,牛油果,青檸汁和芫茜醃制成,有酸酸地清新口味,食後好開胃,並可配粟米脆片一齊食.**【Char-Grilled Cactus】烤仙人掌扒仙人掌是來自墨西哥選用約6-12個月大.稍為烤一烤仙人掌,以鹽及青檸調味,食上口雖口感有點像秋葵或蘆薈具黏液,啫喱爽口有草青味道,但對身體有益,可排毒作用.**【Chicken Wing Habanero】 (Secret Menu)香煎雞翼以世界第二辣的辣椒-Habanero來腌製,食落口非常辣到噴火,愈食愈辣,十分惹味.**【Birria Beef Stew with Mexican Rice】慢煮燉牛肉陪墨西

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朋友相約我放工後,於灣仔食墨西哥菜的晚飯~Verde Mar .

那日天氣不太好,經常下雨來.

餐廳的裝潢及擺設充滿濃濃異國墨西哥風.
**
首先點來小食先

【Chips with Guacamole】

米脆片配牛油果醬

Chips with Guacamole

因自家製墨西哥脆片,

所以特別香脆,沾點新鮮牛油果醬,別有風味.

另可沾點三種不同辣度的辣醬,更惹味呢!
**
【Snapper Ceviche with Avocado】

紅魚刺身伴牛油果

Snapper Ceviche with Avocado

這菜是美洲沿岸地區的經典美食,有剌身紅魚,

以蕃茄,牛油果,青檸汁和芫茜醃制成,

有酸酸地清新口味,食後好開胃,並可配粟米脆片一齊食.
**
【Char-Grilled Cactus】

烤仙人掌扒

Char-Grilled Cactus

仙人掌是來自墨西哥選用約6-12個月大.

稍為烤一烤仙人掌,以鹽及青檸調味,

食上口雖口感有點像秋葵或蘆薈具黏液,

啫喱爽口有草青味道,但對身體有益,可排毒作用.
**
【Chicken Wing Habanero】 (Secret Menu)

Chicken Wing Habanero

香煎雞翼以世界第二辣的辣椒-Habanero來腌製,

食落口非常辣到噴火,愈食愈辣,十分惹味.
**
【Birria Beef Stew with Mexican Rice】

慢煮燉牛肉陪墨西哥飯

Birria Beef Stew with Mexican Rice

牛肉口感比較實有咬口,

而精髓在於湯非常香濃牛肉鮮甜好味,

食時將煙靭的墨西哥飯和所有配料放進牛肉湯拌匀,

好似中式湯飯呢!
**
當然少不了甜品

【Banana Split with Homemade Ice Cream】

墨式香蕉船

Banana Split with Homemade Ice Cream

底是來自墨西哥品種的香蕉焗成焦,外脆內軟好香甜,

與店招牌自家製粟米雪糕(味似粟米湯)一齊食,

有冰熱交融的滋味.

**

飲品

【Jarrito 】
(Tequila base drink）

從墨西哥帶來了粘土的杯盛載,可保持飲品冰涼.

甜酸味道,帶淡酒精味道,好清涼,好好飲呢!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

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Value

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Dine In

Type of Meal

Dinner

Recommended Dishes

IE食神俠侶

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Mexico is a mystery country, famous for gangster, cactus and pyramids in my view. The country is located at the other side of the world. A good 20 hours fight without direct route from Hong Kong. Not many of us are lucky to travel there. However, it is not hard to have a taste of Mexican cuisine in Hong Kong. Taco, tortilla & salsa sauce are famous around the world. Nacho with avocado sauce, sour cream and spicy tomato sauce are very popular at bar or restaurant as it is just great for sharing.H

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Mexico is a mystery country, famous for gangster, cactus and pyramids in my view. The country is located at the other side of the world. A good 20 hours fight without direct route from Hong Kong. Not many of us are lucky to travel there. However, it is not hard to have a taste of Mexican cuisine in Hong Kong. Taco, tortilla & salsa sauce are famous around the world. Nacho with avocado sauce, sour cream and spicy tomato sauce are very popular at bar or restaurant as it is just great for sharing.

Having said so, I did not know Mexican cuisine well. It was always the snacks or comfort food that I was familiar with. I have never been to a classic restaurant that serves authentic Mexican cuisine. I was lucky be brought here tonight.

Verde Mar, just off Wanchai’s Johnston Road, was opened by Vivian Wong and Chef Eligio Escobedo, the team behind Mr. Taco Truck in Central. I have been to Mr. Taco Truck a couple of time, just to pick up taco or enchiladas for a quick lunch. I found it cozy and sufficient.

Whereas in Verde Mar, the menu has a lot more items. It is also a place that we can hang around for a whole evening.

The deco of the restaurant is full of Mexican spirit. The design concept is based around a typical Mexican village courtyard, with a very rustic style interior, warm colors and hanging lights.

It is not strange to find Mexican cowboy hats, but Gekkonidae is also everywhere on the walls. This probably reflects the fact, gekkonidae is popular in warm, forest and dessert type of environment and that is Mexico. This casual, unpretentious décor seemed instantly welcoming.

A huge bar is situated at the far end but facing front door. Without surprise, Mexican drinks will be served.

Verde Mar is green sea in Spanish. It is the color of Sea of Cotez in Mexico where the cuisine is rooted. Owners of the restaurant wrote: “Even though we are an ocean away. Authenticity and quality is just right at your doorstep.” I have a good expectation on seafood and authentic cuisine after I read this.

It offered qutie a wide menu as compare to other Mexican restaurants in Hong Kong.

My first drink was a popular street drinks in Mexico, Horchata.

Horchata

It was a rice cinnamon drink. I did not recall if I had any sweet rice drink before but this was really good. The texture was creamy but not as thick as congee that I was a bit worry at the beginning. It was similar to a sweet almond drink. There was strong cinnamon aroma. I have it hot so I think the aroma would even be stronger as compare to a cold Horchata. I was told that this drink was excellent to heal the burn from spicy food.

Our pre-dinner snack tonight was Chips with Guacamole.

Chips with Guacamole

Chips with Guacamole

Chips were home-made by Chef Eligio Escobedo. I was told that he insisted on making all sauce, chips, taco and desserts himself so customers would have a feel of authenticity and home style.

Chips with Guacamole

Less is more. The dip is an avocado sauce with fresh tomato chop. The chips were fresh and crispy. It was hard in texture but broken easily in big pieces by a bite. Dipping with the avocado sauce was just a perfect match. The corn chips and avocado were in great harmony as they were both veggie-fruits. Richness of avocado sauce enlightened the slight salty taste of chips. The greatest amongst all was fresh made chips.

Salsa Sauce

We are also served with 3 types of salsa sauce in extra. Salsa Verde, Salsa Asada and Salsa Diabla and they were in orange, brown and red colors respectively. They are also in a sequence of least spicy, strong smoky to really spicy. Tomato and Mexican chilies were main ingredients whereas herbs and spices were also added. Different portion and slightly change on types of ingredients tune up extend of spiciness. Salsa Diabla was made from some of hottest Mexican chilies so it fits for “spicy girl” like me. I have my chip dipped in it and honestly speaking, really spicy but acceptable as long as not in excessive quantity.

Chorizo Quesadilla

Chorizo Quesadilla

Quesadilla meant “little cheesy” in Spanish. It is a half folded tortilla filled with savory fillings of melted mozzarella cheese and then grilled in golden brown. I was told that some traditional quesadilla was stuffed with grasshopper which was a bit scary as insects sound too many bacteria to me.

Chorizo Quesadilla

Luckily, we have a choice of chicken, Al Pastor pork, Carnitas pork, grilled sole, fried sole, veggie or mushroom as fillings in modern world. The one we have tonight was stuffed with minced pork, fresh tomato, avocado sauce and sour cream. It was same stuffing as popular nacho. I guess it was so called “Chorizo” style.

Chorizo Quesadilla

The tortilla was also made in-house, quite a tough and dry texture, however, served well in holding all wet stuffing. With a big bite, right proportion of veggie and meat, well balance of savory and sour taste, quite satisfying!

Aqua Chile Snapper

Aqua Chile Snapper

Seafood should be famous here. So, we ordered an Aqua Chile Snapper. It was actually a sashimi. Sushi-grade raw sapper was marinated in a sea of fresh chili spiked lime juice. The dish was also dressed with raw onion and cucumber. Simple but refreshing!

Aqua Chile Snapper

Japanese used wasabi & soy sauce to enlighten raw fish, Mexican made use of lime and chili sauce. Both equally lighted up further the freshness of the fish but in different experience, it was sour and hot in the latter. I found this dish wonderfully light and refreshing, excellent as an appetizer, though I prefered it less sour.

Char-Grilled Cactus

Climax arose when a cactus steak was served. Everyone has certain expectation as none of us ate cactus before. Would it taste like a plant?

Sushi-grade raw sapper

The cactus paddle was huge, guessed it was 6-7 inches in length. I was told that only those 6-12 months old cactus would be selected to cook. This dish was still weird even after decoration. A green oval shape steak with rough surface did not look like a gourmet. I wonder if there still have lots of little prickers on them. With a close look, I could not find any so they might have been removed. There was no chargilled burn marks on the cactus so it looked like it was boiled.

Char-Grilled Cactus

Cactus was, in fact, a healthy food. Fresh Mexican Cactus was full of antioxidants and essential vitamins. It was also a great steak dish for vegetarian.

The cactus paddle was already sprinkled with sea salt and we were supposed to add on lime juice.

After cut into smaller slice, the steak looked like green pepper and so did the taste. With a second thought, it also tasted like Aloe or lady finger. Green pepper was hollow in the middle but the cactus was stuffed with jelly texture juice. There was no smell of grass. On the contrary, the taste was unique but acceptable.

It worth a try, although, could not tag it delicious.

Chicken with Habanero

Habanero is the world’s second hottest chili pepper that Chef specially imported this chili from Mexico. He offered this special dish to customers upon special request.

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Chicken with Habanero

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It appeared as ordinary chicken wings in tomato sauce. We tried to be cautious according to the warning. With my Horchata and ice water stand by, I had a small bite. It was not any big deal at the beginning, but the spicy favor grown up gradually in my mouth. With another bite, it started to burn my tongue and mouth. Oh my god? The fiery sauce made of Habanero was fully absorbed by the chicken meat. It is not only the chicken skin, white meat inside carried strong hot and spicy favor. Well, the taste was familiar. I recalled, it was the same degree of spiciness as Sichuan Chili “red cluster pepper”. What a challenging experience!

Chicken with Habanero

The chicken was spicy, however, no taste at all. I guess my taste bud was used to marinated chicken with savory favor. I presume they were frozen chicken wing cooked in spicy sauce without marinated.

Shrimp Cocktail Mexicana

It was now perfect timing for a chilled soup after the chicken wing challenge.

Shrimp Cocktail Mexicana

Shrimp Cocktail Mexicana

Was it time for mixology? The presentation of the soup was playful. 2 half-cut limes, 5 spoons filled with colorful ingredient and a tomato soup in a wine glass with a poached shrimp hanging were served. In the spoons, there were chopped onion, cucumber, tomato, coriander and avocados.

Shrimp Cocktail Mexicana

What we have to do was to mix everything in the wine glass. For sharing purpose, we cut the shrimp into smaller pieces and mixed with other ingredients.

Shrimp Cocktail Mexicana

Whoever would like to take more challenge, please feel free to add on hot sauce to the cocktail as this was a common practice for Mexicanos.

Shrimp Cocktail Mexicana

It was unbelievably refreshing with multiple layers of spicy favor. The chilled Mexican shrimp cocktail was tossed in a flavorful sauce of ketchup, onion, black pepper, cilantro and citrus juice. Strong citrus taste of the cocktail awakened my stomach, wonderful to be a cold dish itself or as an appetizer.

My second drink was an authentic Mexican cocktail named Jarrito.

Jarrito – grapefruit favor

The word jarrito means "little jug" in Spanish and refers to the Mexican tradition of drinking water and other drinks in clay pottery jugs. Accordingly, Jurrito here was served in Mexican traditional clay jug. Jarritos is also a popular brand of soft drink in Mexico. So, I believe my cocktail was mixed with Jarritos soft drink and rum.

I picked grapefruit favor so did it tasted. It seemed to have more carbonated than popular soft drinks made in the United States. Fruity taste was natural, alcohol was low. It was a lady’s drink in my opinion.

Birria beef stew with Mexican rice

Birria beef stew with Mexican rice

This is a street originated delicacy as I was told. The beef stew was marinated and slow cooked for 2 days. The essence of the dish was in the soup.

Birria beef stew with Mexican rice

I It was served juicy enough for a group of 4 to share. Optional add-on included onion, cilantro and fresh lime juice. I also liked the yellow color of rice. It looked like it was cooked in tomato juice.

Birria beef stew with Mexican rice

We put all rice and add-on to the beef stew. Immediately, the soup was absorbed by the rice and dry up quickly. In a rich soup with a strong beef favor, the rice was very tasteful.

Birria beef stew with Mexican rice

However, the texture of beef stew was too rough to me. They were chewy but tasteless. It was different with other slow cooked experience that meat used to be tender and juicy. The beef stew was simply like it was overdone by cooking in hot soup for hours.

Whole Chargrilled Chicken

Whole Chargrilled Chicken

Whole Chargrilled Chicken

A whole chicken with head and neck removed was served in a wooden cut board. Salsa sauce was provided as optional dip. The chicken was grilled in golden brown color, temperate was still fairly hot.

Whole Chargrilled Chicken

Cutting the chicken into smaller piece was not too hard as the meat was very tender. We saw moisture of the meat and thin slice of stiff texture on chicken skin.

Whole Chargrilled Chicken

Whole Chargrilled Chicken

Small portion of chicken fats were found under the skin enhanced smoothness to the meat while chewing. A little bloody red color was found near the bone proved that it was cooked well done but not overshoot.

Crispy skin and juicy meat with smoky favor tells all. It was just delicious.

Last but not the least, how could we skip dessert?

Home-made Churro

Home-made Churro

Everyone knows that good churros should come smothered in sugar and cinnamon. Unfortunately, it seemed over cooked with dark burned color on the surface. Though, they were nice and crispy on the outside and soft on the inside. Additional grace was the rich chocolate dipping sauce.

Home-made ice cream

Home-made Churro

There was no choice on the favor of home-made ice cream but it ended up with a great surprise. We have them encore right after. I never have any ice-cream in corn favor before and I just love it so much after tonight’s trial. The ice cream was so smooth and the corn aroma was nature and lovely. The ice cream was comfortably sweet and pretty-up with a cherry sauce at the top and a few chocolate dip sprinkles on the plate.

Mexican food was never a 5-star cuisine so I have my expectation managed. Although my comments on some of the dishes seem negative, there were many things I did love about Verde Mar. Dishes were unique and cooking with heart with lots of home-made products. Service was friendly and venue has style. Pricing is reasonable. We have a wonderful evening. I would not mind to introduce friends to be here again.

If Verde Mar is not the best, I believe she is definitely one of the best Mexican restaurants in the region.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-04-12

Dining Method

Dine In

Spending Per Head

$450 (Dinner)

Recommended Dishes

零.食

Level4

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是日與朋友吃飯, 有人提議吃墨西哥菜,說有仙人掌吃, 仙人掌的味道我很好奇, 於是一行5人便到灣仔一家開了不久的墨西哥餐廳晚餐。我朋友全程拍板點餐, 而我只要求吃仙人掌便可以。這個飲品像是米漿的口感, 味道甜甜的, 是解辣好幫手。Chips with Guacamole 米脆片配牛油果醬 (HKD$68)新鮮自家製墨西哥脆片, 香脆無比牛油果醬每幾天便新鮮製造, 同枱付送3款辣椒醬, 分別是3種程度的辛辣度。最辣的那一款是大廚由墨西哥空運到港的。Char-Grilled Cactus烤仙人掌扒 (HKD$108)Oh my god~ 原來仙人掌是可以食用的, 不得不試。主要挑選6至12月大的食用仙人掌, 加點鹽烤, 味道像是秋葵的滑潺潺, 黏黏的又像鮮蘆薈, 感覺自然新鮮, 青檸味濃郁, 加上青檸汁更可提鮮。Shrimp Cocktail Mexicana (HKD$118)紅酒杯中的是墨西哥凍蕃茄湯, 旁邊配以大蝦, 牛油果,洋蔥,蕃茄得攪拌來享用。蕃茄湯鮮而甜, 配上材料口感佳。Chorizo QuesadillaAgua Chile Snapper (HKD$148)新鮮劍魚刺身

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是日與朋友吃飯, 有人提議吃墨西哥菜,說有仙人掌吃, 仙人掌的味道我很好奇, 於是一行5人便到灣仔一家開了不久的墨西哥餐廳晚餐。

我朋友全程拍板點餐, 而我只要求吃仙人掌便可以。

這個飲品像是米漿的口感, 味道甜甜的, 是解辣好幫手。

Chips with Guacamole 米脆片配牛油果醬 (HKD$68)

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牛油果醬和3款辣醬

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Chips with Guacamole 米脆片配牛油果醬

$68

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新鮮自家製墨西哥脆片, 香脆無比牛油果醬每幾天便新鮮製造, 同枱付送3款辣椒醬, 分別是3種程度的辛辣度。最辣的那一款是大廚由墨西哥空運到港的。

Char-Grilled Cactus烤仙人掌扒 (HKD$108)

Char-Grilled Cactus烤仙人掌扒

Oh my god~ 原來仙人掌是可以食用的, 不得不試。主要挑選6至12月大的食用仙人掌, 加點鹽烤, 味道像是秋葵的滑潺潺, 黏黏的又像鮮蘆薈, 感覺自然新鮮, 青檸味濃郁, 加上青檸汁更可提鮮。

Shrimp Cocktail Mexicana (HKD$118)

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Shrimp Cocktail Mexicana

$118

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紅酒杯中的是墨西哥凍蕃茄湯, 旁邊配以大蝦, 牛油果,洋蔥,蕃茄得攪拌來享用。蕃茄湯鮮而甜, 配上材料口感佳。

Chorizo Quesadilla

Chorizo Quesadilla

Agua Chile Snapper (HKD$148)

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Agua Chile Snapper

$148

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新鮮劍魚刺身, 以青檸業製, 味道fresh , 魚肉爽口, 表面灑上辛辣粉, 類似黑胡椒的味道, 不會太辣。濃郁酸感又帶點惹味辛辣不太吃辣亦可接受。而辛辣感覺於吃畢黎會漸漸强烈, 停留長久不散。像是麻麻地, 又像是被火燒的辣, 嘴巴, 牙肉也有這種感覺!

Chicken Wing Habanero

Chicken Wing Habanero

朋友很喜歡吃辛辣, 於是點了這個世界第二辣的辣椒腌雞翼。我試了一啖已經被KO..
朋友吃了兩隻也說辣, 卻又說愈吃愈起勁!

Birria Beef Stew with Mexican Rice (HKD$188)

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Birria Beef Stew with Mexican Rice

$188

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慢煮燉牛肉，是墨西哥街頭小食, 經過兩天慢煮用上湯熬制而成, 牛肉比較實, 亦不會太多脂肪。

Whole Chargrilled Chicken (HKD$318)

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Whole Chargrilled Chicken

$318

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本人對烤雞期望不大, 誰不知烤雞滑而甜,
朋友讓我吃雞脾, 真的很滑. 試了點雞胸亦好不錯。旁邊的蕃茄醬輕微辛辣而富蕃茄香味。

Banana Split with Homemade Ice Cream墨式香蕉船 (HKD$68)

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Banana Split wit

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類似香蕉船的甜味, 亮點是自家製的粟米ice cream , 冷冷的又帶點少咸,

Homemade Churros 自家製玉桂脆條Churro配朱古力醬(HKD$68)

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Homemade Churros 自家製玉桂脆條Churro配朱古力醬

$68

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像是我們常吃的油條, 玉桂條香脆, 炸得鬆脆美味, 中間軟滑, 帶濃郁玉桂味。齒夾留香, 朱古力不是很甜, 濃郁軟滑。

首次吃墨西哥菜, 本身期望也不大, 試過便覺得很特別, 經常吃日整菜和西餐, 總要試試新東西

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Spending Per Head

$270 (Dinner)

Recommended Dishes

Witlim

Level2

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我一路都有研究墨西哥菜, 究竟墨西哥菜既辣同印度菜既辣有咩分別呢？今次終於有機會品嚐到正宗墨西哥菜, 而且由墨西哥主廚主理, 令人更多一份期待!! 餐廳布滿墨西哥裝飾品, 就好似身處墨西哥進餐感覺, 環境舒適, 服務好好, 主廚仲好關注食客對食物既感覺同意見, 亦會親自介紹菜式, 感覺親切, 好~~開動啦!!

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我一路都有研究墨西哥菜, 究竟墨西哥菜既辣同印度菜既辣有咩分別呢？今次終於有機會品嚐到正宗墨西哥菜, 而且由墨西哥主廚主理, 令人更多一份期待!! 餐廳布滿墨西哥裝飾品, 就好似身處墨西哥進餐感覺, 環境舒適, 服務好好, 主廚仲好關注食客對食物既感覺同意見, 亦會親自介紹菜式, 感覺親切, 好~~開動啦!!

Chips with Guacamole

Chorizo Quesadilla

Char-Grilled Cactus

Chicken Wing Habanero

Shrimp Cocktail Mexicana

Shrimp Cocktail Mexicana

Agua Chile Snapper

Birria Beef Stew with Mexican Rice

Mexican Banana Split

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-04-15

Dining Method

Dine In

Spending Per Head

$450 (Dinner)

Recommended Dishes

Pcsy

Level4

3K

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Ｈｏｌａ　Ｍｅｘｉｃｏ　！！墨西哥菜在我認知中特點就是辣。墨西哥人嚐辣也是聞名于世。在我記憶之中、只試過兩三次墨西哥菜、Ｔａｃｏ或Ｎａｃｈｏｓ例必會食的。在灣仔大王東街開了間新的墨西菜館、雜誌亦有報導過、經常路過亦會心思思、今天終於相約姊妹們一償心願。裝潢有著濃厚的墨西哥感覺、無論牆上掛飾、燈飾、聽聞是由墨西哥運到、可謂一絲不苟。今天不喝酒了因明天一早要開會、乖乖地點選了杯Ｊａｍａｉｃａ、其實只是一杯洛神花茶、酸酸的頗開胃。喝過Ｊａｍａｉｃａ、肚餓了、係時候看看餐牌。每本餐牌封面的雕刻都是有分別、因為是老板自已親手做的、果然利害。內容圖文並茂之餘還有手繪圖、非常特色、有藝術感覺。口癢癢、選了個米脆片配牛油果醬小食。米脆片是新鮮自家製、勁鬆脆、醮牛油果醬確一流。Ｃｈｉｃｋｅｎ　Ｗｉｎｇ　Ｈａｂａｎｅｒｏ一款地道香辣風味、用上全世界第二辣的辣椒、Ｈａｂａｎｅｒｏ醃製成的香煎雞翼。眾姊妹當然無懼威力一口咬落、異口同聲“都唔係好辣啫”、于是乎再一口、再一口就來了、那辣度慢慢滲入口腔甚至乎口嚨深處、真的不可少看只是一隻雞翼、就要狂飲清水。當然清水不能解辣、店員建議飲番杯Ｈｏｒｃｈａｔａ、即米漿水

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Ｈｏｌａ　Ｍｅｘｉｃｏ　！！

墨西哥菜在我認知中特點就是辣。墨西哥人嚐辣也是聞名于世。

在我記憶之中、只試過兩三次墨西哥菜、Ｔａｃｏ或Ｎａｃｈｏｓ例必會食的。

在灣仔大王東街開了間新的墨西菜館、雜誌亦有報導過、經常路過亦會心思思、今天終於相約姊妹們一償心願。

裝潢有著濃厚的墨西哥感覺、無論牆上掛飾、燈飾、聽聞是由墨西哥運到、可謂一絲不苟。

今天不喝酒了因明天一早要開會、乖乖地點選了杯Ｊａｍａｉｃａ、其實只是一杯洛神花茶、酸酸的頗開胃。

Ｊａｍａｉｃａ

喝過Ｊａｍａｉｃａ、肚餓了、係時候看看餐牌。每本餐牌封面的雕刻都是有分別、因為是老板自已親手做的、果然利害。內容圖文並茂之餘還有手繪圖、非常特色、有藝術感覺。

口癢癢、選了個米脆片配牛油果醬小食。

米脆片是新鮮自家製、勁鬆脆、醮牛油果醬確一流。

米脆片配牛油果醬

Ｃｈｉｃｋｅｎ　Ｗｉｎｇ　Ｈａｂａｎｅｒｏ

一款地道香辣風味、用上全世界第二辣的辣椒、Ｈａｂａｎｅｒｏ醃製成的香煎雞翼。

眾姊妹當然無懼威力一口咬落、異口同聲“都唔係好辣啫”、于是乎再一口、再一口就來了、那辣度慢慢滲入口腔甚至乎口嚨深處、真的不可少看只是一隻雞翼、就要狂飲清水。

Ｃｈｉｃｋｅｎ　Ｗｉｎｇ　Ｈａｂａｎｅｒｏ

當然清水不能解辣、店員建議飲番杯Ｈｏｒｃｈａｔａ、即米漿水。

口感有點似稀釋了的乳酪、有濃厚的米味。喝了半杯、果然功效神奇、口腔內再沒有辣的感覺了。

Ｈｏｒｃｈａｔａ

烤仙人掌扒

仙人掌是由墨西哥直接入口、採用6-12個月大的最為食用。聽講對身體有益、排毒功效顯著。

烤過的仙人掌面上灑了點鹽、再加少許青檸汁。

入口爽爽、味道清新、口感有點似青椒、完全沒有草腥味、值得一試。

烤仙人掌扒

Ｓｈｒｉｍｐ　Ｃｏｃｋｔａｉｌ　Ｍｅｘｉｃａｎａ

賣相真的有點似雞尾酒、原來是墨西哥特色蕃茄凍湯。

先將配料大蝦、牛油果、洋葱、蕃茄、莞茜等等混入湯底、就可享用。

入口清涼冰凍、散發出清新蕃茄鮮甜味道、配料亦大大提高了層次感。

Ｓｈｒｉｍｐ　Ｃｏｃｋｔａｉｌ　Ｍｅｘｉｃａｎａ

Ｃｈｏｒｉｚｏ　Ｑｕｅｓａｄｉｌｌａ

餡餅亦是自家製、皮薄軟熟。

餡料有辣肉腸、牛油果醬、洋葱粒、蕃茄粒…等。

食時可醮少許蕃茄汁更美味。

整體有嚼口、有層次、不算太辣、不錯之選。

Ｃｈｏｒｉｚｏ　Ｑｕｅｓａｄｉｌｌａ

Ｂｉｒｒｉａ　Ｂｅｅｆ　Ｓｔｅｗ　ｗｉｔｈ　Ｍｅｘｉｃａｎ　Ｒｉｃｅ

一道經典菜式、既是當地街頭小吃、又是慶典婚禮席上的珍品。

工序煩複、將牛肉用上湯熬製要經過兩天慢煮、誠意之作。

食用前將所有配料、如墨西哥飯、洋葱、莞茜和少許青檸汁拌勻即可。

湯底有濃郁的牛肉味道、配料亦吸盡湯的精華、大滿足。

只可惜牛肉肉質比較實、亦是這道菜特色之處、不過我本人比較喜歡軟腍的肉質。

Ｂｉｒｒｉａ　Ｂｅｅｆ　Ｓｔｅｗ　ｗｉｔｈ　Ｍｅｘｉｃａｎ　Ｒｉｃｅ

Ｗｈｏｌｅ　Ｃｈａｒｇｒｉｌｌｅｄ　Ｃｈｉｃｋｅｎ

好大隻的烤雞、用了墨西哥香料醃製、有濃厚當地風味。雞肉嫩滑、滋味。

緊記限量發售、手快有手慢就冇啦。

Ｗｈｏｌｅ　Ｃｈａｒｇｒｉｌｌｅｄ　Ｃｈｉｃｋｅｎ

Ｂａｎａｎａ　Ｓｐｌｉｔ　ｗｉｔｈ　Ｈｏｍｅｍａｄｅ　Ｉｃｅ－ｃｒｅａｍ

墨西哥有著二百幾種香蕉品種、做甜品材料不可少。

烤過的香蕉甜度特別出眾。

雪糕是自家製的栗米味、非常香甜。

配搭香焦意外地夾。值得推介。

Ｂａｎａｎａ　Ｓｐｌｉｔ　ｗｉｔｈ　Ｈｏｍｅｍａｄｅ　Ｉｃｅ－ｃｒｅａｍ

今晚吃過的款式、又新奇又美味、另我對墨西哥這個地方增添興趣。好想！好想即刻飛過去試下還有什麼特色菜噢。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-04-12

Dining Method

Dine In

Type of Meal

Dinner

Recommended Dishes