Verde MAR (已搬遷) 新店位置

3.5

218 食记

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12307

湾仔

$201-400

西式墨西哥菜海鲜素食烤肉西式糕点

143

Ｈｏｒｃｈａｔａ

9 已推介

$38

VR6

等级2

Pleased to find a Mexican restaurant. Fair portions for lunch and they even had horchata. For Hong Kong, it's as decent as Mexican fare gets, but when they say added guacamole is 10 more, they mean PER TACO, which is kinda deceptive.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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118

中國菜、越泰菜、西餐，怎麼說也缺乏新意，喜歡吃辣的朋友，今晚想攪攪新意思，就來吃個墨西哥菜吧！店裡洋溢著墨西哥風情。Horchata整杯白色看似豆漿，確實口感更像米漿的消暑飲品，甜度是足以可以用來解除接下來，會吃進肚子裡辣的食物。Chips with Guacamole 米脆片配牛油果醬用上新鮮自家製墨西哥脆片，搭配新鮮牛油果醬，最有意思的莫過於是有三個程度的辣醬，最濃稠的辣的程度反而是最薄弱；最稀身的辣的程度反而是最濃烈；配以牛油果醬，令味道變得複雜了。Char-Grilled Cactus 烤仙人掌扒如果沒有吃過仙人掌，就等於沒吃過墨西哥菜，因為仙人掌基本上是墨西哥人每日都會吃的。仙人掌品種繁多，不是每一種都可以食用，廚師會揀選可以食用的仙人掌，拔刺去邊後，灑上岩鹽燒烤，不需用太多調味，清新爽脆猶如吃著苦瓜，卻沒有我預期的苦澀臭青味，黏黏的口感實則不比秋葵強烈，不說不知原來仙人掌是清熱解毒的營養菜。Snapper Ceviche with Avocado 紅魚刺身伴牛油果想也想不到墨西哥菜會有刺身吃，當然不會像日式的那款，一片片的展現在你眼前，用的是剌身級的紅魚(snapper

中國菜、越泰菜、西餐，怎麼說也缺乏新意，喜歡吃辣的朋友，今晚想攪攪新意思，就來吃個墨西哥菜吧！

Snapper Ceviche with Avocado 紅魚刺身伴牛油果

店裡洋溢著墨西哥風情。

Horchata

整杯白色看似豆漿，確實口感更像米漿的消暑飲品，甜度是足以可以用來解除接下來，會吃進肚子裡辣的食物。

Chips with Guacamole 米脆片配牛油果醬

用上新鮮自家製墨西哥脆片，搭配新鮮牛油果醬，最有意思的莫過於是有三個程度的辣醬，最濃稠的辣的程度反而是最薄弱；最稀身的辣的程度反而是最濃烈；配以牛油果醬，令味道變得複雜了。

Chips with Guacamole 米脆片配牛油果醬

Char-Grilled Cactus 烤仙人掌扒

如果沒有吃過仙人掌，就等於沒吃過墨西哥菜，因為仙人掌基本上是墨西哥人每日都會吃的。仙人掌品種繁多，不是每一種都可以食用，廚師會揀選可以食用的仙人掌，拔刺去邊後，灑上岩鹽燒烤，不需用太多調味，清新爽脆猶如吃著苦瓜，卻沒有我預期的苦澀臭青味，黏黏的口感實則不比秋葵強烈，不說不知原來仙人掌是清熱解毒的營養菜。

Char-Grilled Cactus 烤仙人掌扒

Char-Grilled Cactus 烤仙人掌扒

Snapper Ceviche with Avocado 紅魚刺身伴牛油果

想也想不到墨西哥菜會有刺身吃，當然不會像日式的那款，一片片的展現在你眼前，用的是剌身級的紅魚(snapper) ，配以蕃茄、牛油果、青檸汁和芫茜醃制，清淡中帶點鮮美，再加上粟米脆片，或許這道菜會幾受女士歡迎。

Snapper Ceviche with Avocado 紅魚刺身伴牛油果

Snapper Ceviche with Avocado 紅魚刺身伴牛油果

Snapper Ceviche with Avocado 紅魚刺身伴牛油果

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

這個凍湯我甚為欣賞，用一個大玻璃酒杯盛載著，多人分享之下，一舀一舀，份量剛剛好，淺嚐就可以了。
主要是以番茄湯作湯底，大蝦、牛油果、洋葱、番茄、芫荽、香葱等等配料，拌匀後即可體會到，那份微辣帶酸甜的味道，是不可多得的餐前湯，夏天喝就相當對辦。

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

Shrimp Cocktail Mexicana 墨西哥大蝦凍湯

Birria Beef Stew with Mexican Rice 慢煮燉牛肉配墨西哥飯

慢煮可以保留肉質中的纖維，別小覷這個慢煮燉牛肉，大前題是花費的工序真的不少，必須要經過兩天的時間，用上湯熬制而成，廚師嚴選品質住而實淨的牛肉，油筋位相對較少，牛味重而更富耐嚼感，湯汁、配料和飯拌匀再吃，更令人回味無窮。

Birria Beef Stew with Mexican Rice 慢煮燉牛肉配墨西哥飯

Birria Beef Stew with Mexican Rice 慢煮燉牛肉配墨西哥飯

Birria Beef Stew with Mexican Rice 慢煮燉牛肉配墨西哥飯

Birria Beef Stew with Mexican Rice 慢煮燉牛肉配墨西哥飯

Banana Split with Homemade Ice Cream墨式香蕉船

未見過墨式香蕉船是什麼樣子，會幻想是否在港式甜品店那個模樣，見過面後原來挺有些出入，用的是墨西哥獨有品種的香蕉，再焗熱成至好像麵包牛角酥的樣子，將自家製粟米雪糕放上面，說實在粟米雪糕才是重點，粟米味的雪糕特別得來少有，而且像真度高不太甜，最難得是可以和香蕉味道如此相夾，又冷又熱，可惜令到雪糕加快溶的速度。

Banana Split with Homemade Ice Cream 墨式香蕉船

Banana Split with Homemade Ice Cream墨式香蕉船

Banana Split with Homemade Ice Cream 墨式香蕉船

Banana Split with Homemade Ice Cream 墨式香蕉船

吃罷這頓墨西哥菜，令我認識多了墨西哥的文化，和西班牙的菜式亦有些少類似。原來除了辣、還有牛油果，吃了幾道菜，辣和牛油果總是少不了。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Satoshi

等级3

在假期不用工作，總會想睡久一點，睡醒的時間通常都已是午餐時段。而Verde MAR就有假日墨西哥早午餐，每星期六，日及公眾假期都會供應到五點。在Verde MAR是可以吃到正宗的墨西哥菜，餐廳廚師是由墨西哥人負責，我什少吃墨西哥菜，這次幸得朋友介紹。店舖設計簡約，用墨西哥帽，壁虎作簡單的裝飾，播着墨西哥音樂，環境舒適，令心情舒暢。炒蛋伴自家製辣肉腸﹕啡色好像泥漿的是斑豆蓉，辣椒除左籽，辣肉腸是不辣的，夾在薄餅內一起吃，口感唔錯，薄餅煙煙韌韌，斑豆蓉與辣肉腸的味道好夾。Horchata﹕在墨西哥好出名的飲料，以大米為主，米香味香濃，甜甜的，吃完辣食，飲一口可即時降低口腔內的辣度，十分好飲，會想一飲再飲。Chargrilled Cactus 烤仙人掌扒﹕不提不知道，這餐廳有種最特別的菜式，不是香港人普遍吃到的食物，就是由墨西哥空運到香港的仙人掌，首次吃到仙人掌，真的不知道仙人掌也可吃，仙人掌沒有很明顯的味道，賣相好像蘆薈黏黏的感覺，要加青檸汁突出仙人掌的鮮味。Flan 香草焦糖布甸﹕賣相好美，質感嫩滑，焦糖味突

在假期不用工作，總會想睡久一點

，
睡醒的時間通常都已是午餐時段

。

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而Verde MAR就有假日墨西哥早午餐，
每星期六，日及公眾假期都會供應到五點

。

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在Verde MAR是可以吃到正宗的墨西哥菜

，
餐廳廚師是由墨西哥人負責

，
我什少吃墨西哥菜，這次幸得朋友介紹

。

店舖設計簡約，
用墨西哥帽，壁虎作簡單的裝飾

，
播着墨西哥音樂，環境舒適，令心情舒暢

。

炒蛋伴自家製辣肉腸﹕
啡色好像泥漿的是斑豆蓉，
辣椒除左籽，辣肉腸是不辣的

，

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夾在薄餅內一起吃，口感唔錯

，
薄餅煙煙韌韌，斑豆蓉與辣肉腸的味道好夾

。

Horchata﹕
在墨西哥好出名的飲料，以大米為主，
米香味香濃，甜甜的

，
吃完辣食，飲一口可即時降低口腔內的辣度

，
十分好飲，會想一飲再飲

。

Chargrilled Cactus 烤仙人掌扒﹕
不提不知道，這餐廳有種最特別的菜式

，
不是香港人普遍吃到的食物

，
就是由墨西哥空運到香港的仙人掌

，
首次吃到仙人掌，真的不知道仙人掌也可吃

，
仙人掌沒有很明顯的味道

，
賣相好像蘆薈黏黏的感覺，
要加青檸汁突出仙人掌的鮮味

。

Flan 香草焦糖布甸﹕
賣相好美，質感嫩滑，
焦糖味突出，甜度適中

。

Margarita﹕
這杯酒調得好好，酒味濃厚，
有淡淡的檸檬香

，
杯邊粘有一層細鹽，
飲的時候，鹽會先在口中，
會有幾種層次，令這杯酒變得更加特別

。

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墨西哥籍的廚師很有熱誠及友善

，
會走出廚房主動接觸食客，
親身了解食客的感受，值得一讚

。

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餐廳有個有趣優惠

，
若星期一去吃，
運氣好的時候，有機會是免費的

，
有興趣吃墨西哥餐，可以試試去碰碰運氣

。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2016-05-01

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silverthoughts

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Girls night out and this is the time where I can eat at a restaurant that I know my male friends would not be interested in trying. Verde Mar is something I had been eyeing for some time since it opened. It's focus was Mexican and apparently authentic Mexican at that. After doing a bit of research, I found that it was founded by the same people who started Mr. Taco Truck, a Hong Kong styled down version of an Americanized taco truck. If you ever try eating at a taco truck or even Chipotle in the US, you'll leave knowing that every Tex-Mex thing in Hong Kong doesn't even come close.

So, this restaurant is not Tex Mex, or so it says. It's "authentic" Mexican. Honestly, I've never been to Mexico. I guess the closest I've ever dined in a Mexican restuarant was in LA's Olvera Street. I was in my teens. I'm Canadian. I knew no Mexicans in Canada. And Mexican in Canada is Taco Bell. So, when my LA cousin took me here and said this is Mexican food, I said "wow. ok." and confusingly dug in. I think I had the same feeling at Verde Mar but as I'm now quite a bit older and have since explored a lot more other cuisines, I can pretty much figure out that some items on the restaurant's menu is not authentic Mexican but Americanized Mexican. But then majority of Hong Kong wouldn't know either so I guess it's all good.

The restaurant, located in the growingly trendy Wanchai district was actually quite busy despite the rain. Decorated with Mexican odds and ends without being too tacky, it seemed a lot of thought was placed into the layout. Even the menu (in English only, no Chinese available) was colorful and it seemed to explain everything like what is a taco. It was almost like one of those educational books you give to children. I rarely talk about the menu design but this was actually pretty impressive.

As there were five of us in total, we everything to share.

Horchata ($38). I started out with a horchata, a typical Mexican drink that I actually love a lot and I downed so much of this in LA. This is a drink made from rice and heavily flavored with cinnamon. You have a choice of hot or cold and I wanted cold. This is also a really good drink if you can't eat spicy food and as I was about to eat Mexican, I was getting prepared.

Jamaica ($38). Another interesting drink was something called a Jamaica. This was a more fruit based drink and I would say along the lines of Ribena.

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Tortilla Chips with Salsa and Guacomole ($68). We started with tortilla chips and guacomole. Three different salsas (salsa roja, salsa asada and salsa diabla) are also provided. The salsa was pretty good with salsa rojoa being the least spicy and a lot more on the sweet side. The type of salsa I'm more familiar with whenever I need a chip dip at home. Salsa diabla was seriously spicy. I took a dip and flew to my drink immediately. The most interesting salsa was the salsa asada as it was chunky with a bit more heat but also an added tomato sweetness to it. I found salsa asada to be the best of the three. Guacomole is a love of mine. And this was a decent guacomole. Love the tortilla chips as I could tell they weren't store bought variety. More crispier and delicate. They crumbled easily.

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Snapper Cerviche with Avocado ($148). This was really wonderful. Light and refreshing. The snapper was sweet and fresh. The addition of avocado gave it a creamy buttery texture.

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Chargrilled Cactus ($108). I had never tried this before so we decided to share. The cactus was grilled and only seasoned with salt and a squirt of lemon juice. Personally, I wasn't a big fan of this. It was soft and tasted like eating grass. I love the usual vegetable but this I wasn't fond of. At least I can now check this off my foodie bucket list.

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Shrimp Cocktail Mexicana ($118). A nice refreshing soup almost like a garpacho as it was also tomato based. You add the avocado, onions, tomatoes, cucumbers and squeezes of lime to the tomato based soup. There is hot sauce also available which you can add a bit to spice it up. It was nice and good on a hot summer day.

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Chicken Wing Habanero ($178). One of the girls wanted something spicy and we gave this a try. Habenero is one of the spiciest chillies in the world. And yes, it was spicy. I only had a dip of the sauce and I could feel it go down my throat like a stream of fire. I've never had something so spicy. EVER.

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Birria Beef Stew with Mexican Rice ($188). The beef was moist and tender with a very tomato based sauce. It wasn't spicy. Instructions said to toss the rice, lime juice, cilantro and onions in. This made the whole thing seem like Chiu Chow style congee. Unsure if this is the fit with the local clientale but the first time I had a birria beef stew, it was rich and spicy.

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Whole Chargrilled Chicken ($318). This was actually good. The chicken was moist and tender. The meat literally fell off the bone. It came with a salsa that wasn't spicy.

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Banana Split with Homemade Ice Cream ($68). Dessert was a banana split with ice cream. This was interesting as they just grilled a whole banana so it was soft and sweet. The ice cream was corn ice cream.

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Homemade Churros ($68). The churros were not very good. Way too doughy and oily. There wasn't enough cinnamon and sugar coating. It was just tasted oily.

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Corn Flour Ice Cream ($68). Perhaps it was due to the mediocre churros, I wanted another round of the corn ice cream. I loved this and couldn't get over it. It tasted like sweet corn soup. I love corn soup so this was pretty awesome.

Interesting experience and definitely a cuisine that isn't well known in Hong Kong. Not that I'm an expert in Mexcian food so I really cannot tell you if this is truely authentic or not. But I did feel most of the dishes were more toned down in the spicey corner. At least from the few times I've had Tex-Mex food (and possibly my closest encounter to Mexican). Understandable as they know who their market is. Noted they had lunch sets, so may return for lunch.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2016-04-13

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$310 (晚餐)

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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.

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.

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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.

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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.

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

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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.

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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 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.

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

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.

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.

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

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!

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.

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

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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

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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

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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

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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

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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.

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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

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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

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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

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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

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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

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Whole Chargrilled Chicken

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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

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

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.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2016-04-12

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427

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

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

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

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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人均消费

$270 (晚餐)

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等级4

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

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。

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。

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。

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。

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。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2016-04-12

用餐途径

堂食

用餐时段

晚餐

推介美食

莉莉人優

等级3

香港是美食之都，各國的美食好像也不難吃得到~ 不過墨西哥菜在香港相信仍算是冷門菜系吧!!!這位於灣仔的Verde MAR，是可以讓你認識Nachos和Tacos以外的地道墨西哥菜呢^^半開放式的Verde MAR，佈置得很有墨西哥特色^^不講也不知道，原來墨西哥菜是挺健康的，很多菜式也是以原材料烹調。餐廳homemade的nachos脆片非常香脆，即使放久了也不會變軟(有點像吃粥時伴送的薄脆)^^ 是極佳的佐酒小吃!! 蘸上不同的特色醬汁，感覺也不一樣呢！Salsa Verde 綠莎莎醬 (辣x1)青蕃茄和墨西哥青辣椒製成，感覺清新，水水的，好像完全不覺有辣 (辣妹莉莉人説)Salsa Roja 紅莎莎醬 (辣x2)新鮮蕃茄、墨西哥辣椒及香料製成，微辣，比綠色的惹味~Salsa Asada 炭燒莎莎醬 (辣x3)以烤蕃茄製成，有香口煙熏味及顆粒口感^^Toritilla Chips W Fresh Guacamole粟米脆片配牛油果醬 $68牛油果醬比較稀薄，沒有想像中的creamy質感，不過混合了新鮮的蕃茄、洋蔥、芫茜碎粒等等，味道清新健康！Jarrito $78(Tequila b

香港是美食之都，各國的美食好像也不難吃得到~ 不過墨西哥菜在香港相信仍算是冷門菜系吧!!!

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這位於灣仔的Verde MAR，是可以讓你認識Nachos和Tacos以外的地道墨西哥菜呢^^
半開放式的Verde MAR，佈置得很有墨西哥特色^^

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不講也不知道，原來墨西哥菜是挺健康的，很多菜式也是以原材料烹調。

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餐廳homemade的nachos脆片非常香脆，即使放久了也不會變軟(有點像吃粥時伴送的薄脆)^^
是極佳的佐酒小吃!! 蘸上不同的特色醬汁，感覺也不一樣呢！
Salsa Verde 綠莎莎醬 (辣x1)
青蕃茄和墨西哥青辣椒製成，感覺清新，水水的，好像完全不覺有辣 (辣妹莉莉人説)
Salsa Roja 紅莎莎醬 (辣x2)
新鮮蕃茄、墨西哥辣椒及香料製成，微辣，比綠色的惹味~
Salsa Asada 炭燒莎莎醬 (辣x3)
以烤蕃茄製成，有香口煙熏味及顆粒口感^^
Toritilla Chips W Fresh Guacamole
粟米脆片配牛油果醬 $68
牛油果醬比較稀薄，沒有想像中的creamy質感，不過混合了新鮮的蕃茄、洋蔥、芫茜碎粒等等，味道清新健康！

Jarrito $78
(Tequila base drink）
墨西哥空運到港的陶泥杯，有天然的保冷效果，而且杯上不會充滿水珠呢^^
我選擇了Jamaica(洛神花)口味，從來未見過洛神花與酒精的配搭，非常新鮮創新^^
酸甜味的tequila drink有點像酸梅湯味道，酒精感覺不太重，很易入口!!

Oaxaca Cheese Fundido w Homemade Chorizo
瓦哈卡芝士鐵板 $148
喜歡芝士的朋友不要錯過啊!!!
選用上等墨西哥特產瓦哈卡芝士(Oaxaca cheese)，加上秘制墨西哥辣肉腸~
熱辣辣的上枱，以粟米脆片趁熱沾著吃，令人興奮的芝士拉絲場面不絕呢^^
芝味香濃，非常喜歡這種惡魔質感!!

Snapper Ceviche with Avocado
紅魚刺身伴牛油果 $148
以青檸汁醃制刺身原來是墨西哥沿岸很受歡迎的菜式~ 這個用剌身級的紅魚(snapper)，再以蕃茄，牛油果，青檸汁和芫茜醃制而成，口味清新帶酸，是個不錯的開胃菜^^
可以加點從墨西哥運來的辣椒醬，味道很像Tabasco, 可以增添菜色的辣度及層次感^^

Agua Chile Shrimp/ Snapper
香辣鮮蝦刺身 (辣x1) $168
大蝦size沒有"呃秤"，大大隻的幾乎沒法一口吃下(大口人士另計>D<)
大蝦非常新鮮，加上辣椒醬及青檸汁等醃制，酸辣感較為刺激，很爽口彈牙^^
這款墨西哥式的味道與蝦肉很配合，不像泰式生蝦那種嗆辣，我很喜歡呀❤
伴碟有青瓜片及洋蔥，浸了青檸辣汁的青瓜片也很清爽^^

Char-Grilled Cactus
烤仙人掌扒 $108

由墨西哥空運到港的新鮮食用仙人掌，通常挑選6-12個月大的，加點海鹽和青檸，輕烤一會便可食用。
莉莉人覺得吃這道菜是那種"入屋叫人，入廟拜神"的菜色，沒吃過又怎叫去過墨西哥餐廳!???
至於好吃與否相信是見人見智，個人覺得跟吃秋葵很相似，味道ok呀~
可能那種草青味不是人人喜歡，而且有蘆薈及秋葵的黏液特點，不過仙人掌對身體非常有益，能降膽固醇及有排毒功效，這已經大大加分了吧!!!

Shrimp Diablo
魔鬼辣蝦 (辣x1) $148
大大粒已剝殼的大蝦，配上超惹味辣汁，蝦頭有香濃蝦膏，蝦肉鮮味，爽脆彈牙~
super like 呀❤ 不過覺得辣度還可以啦，未有很"魔鬼"~

Carnitas Pork En Molcajete 古法烤豬肉伴石磨莎莎 $188
配 Homemade Toritilla 墨西哥薄餅 $28

這個造型很像古化文物的不是鼎，而是純正墨西哥火山石製成的石砵，用來烤肉和烹調肉汁能提升味道。
爲了健康及保持原有風味和烹調手法，餐廳大部分的肉類食材都會選用比較厚及實的肉~ 這道菜亦不例外!! 以傳統墨西哥石磨磨碎及新鮮燒製的豬肉，味道很像燜豬肉，肉質偏瘦，只帶有丁丁的脂肪，所以也不算太乾(個人很喜歡❤)，味道很香濃入味^^
配上了Homemade 的墨西哥薄餅^^ 自己親手包製的墨西哥肉卷味道特別好呢!!!

Fish Verachuz Mahi Mahi 南方煎鯕鰍魚扒 $178
配 Mexican Rice 墨西哥飯 $38
繽紛的醬汁包括橄欖、蕃茄、燈籠椒及酸豆等等，很健康啊!!
由於菜式需經過炆煮，所以廚師採用了質地比較結實的魚柳，味道稍微偏甜，魚肉不是走嫩滑路線，而是彈性有咬口的!!
配上墨西哥飯，尖幼的米粒很煙靭，粒粒分明的很合我胃口^^

Whole Chargrilled Chicken
墨西哥原隻烤鷄 $298
選用了特色墨西哥香料achiote的正宗的墨西哥烤鷄。
鷄皮有烤焗煙燻惑^^很惹味，雞肉非常juicy嫩滑入味。

Seafood Paella
墨西哥海鮮飯 $328
看來西班牙海鮮飯很相似吧^^!!
面層的海鮮滿滿，有帶子、青口、蝦、蜆、墨魚等等...非常豐富又新鮮~
不過飯底是墨西哥飯的米粒，所以比西班牙海鮮飯的乾爽Q彈！
由於海鮮湯熬製的關係，海鮮飯吸收了湯汁，所以米粒又比剛剛吃的墨西哥飯略軟，不過充滿海鮮鮮味。

墨式香蕉船配自家製雪糕, 玉桂脆條配朱古力醬

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對於墨西哥有什麼甜品，本來一點頭緖都沒有，不過order下來，原來也是似曾相識的款式呢!!
Banana Split with Homemade Ice Cream
墨式香蕉船配自家製雪糕 $68
用的是墨西哥獨有品種的香蕉 (形狀看來肥肥的像大蕉)，焗熱後質感軟糯，甜甜的焦糖面層吃著很香。伴著店家的招牌自家製粟米雪糕，粟米味令眾人都覺得驚喜，冷熱一起吃，冰火的感覺更令人回味^^
Homemade Churro
玉桂脆條配朱古力醬 $68
不久前才愛上這種甜品小食- 西班牙油炸鬼Churros
新鮮炸好熱辣辣的，面層有淡淡的玉桂香味，外脆內軟的沒什麼油膩感。
有點小失望是就是朱古力醬汁比較稀薄，個人比較喜歡濃郁一點的質感，不過整體感覺還是不錯的。

Mexican Drink - Horchata $38
與韓式的米漿不相同，質感比較像水一點的豆漿，有肉桂香味，非常香甜順喉。
吃飽飽後也能喝下一杯，有和胃感，很舒適呢!!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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抵食

用餐日期

2016-02-24

用餐途径

堂食

人均消费

$360 (晚餐)

推介美食

beautysearch

等级4

778

數年前，BeautySearch 前往美國探望朋友，當時得到友人盛情招待，到訪12天，每天都帶 BeautySearch 到處遊玩，吃喝玩樂，節目豐富，令12天的旅程畢生難忘。講到「食」， BeautySearch 最掛念當中的墨西哥菜，原因之一，當然是因為 BeautySearch 初嚐墨西哥菜，感到非常新鮮；其次，墨西哥菜真的非常獨特兼味美，尤其是當中的海鮮，至今仍非常懷念。但是，回港後，便再沒機會品嚐這麼獨特的墨西哥菜餚...早前，認識到一位識飲識食的朋友，剛巧談及這話題，始知道，原來香港也有正宗的墨西哥菜。得知此消息，於是，急不待即時約同朋友一同出發，品嚐香港的墨西哥菜。店子位於灣仔，非常便捷喔！不過，唔熟悉港島區的我，難免迷路，因為《Verde MAR》的招牌著實有點的骰喔！《Verde MAR》舖面開揚，半開放式設計，加上墨西哥風情的擺設，如墨西哥的寬邊帽、國旗、彩色刺繡、仙人掌小擺設、蜥蜴...等，搭配餐廳整體的裝潢，洋溢著濃厚的民族特式，還有熱情好客的店員，令BeautySearch 仿佛來到異地，充滿旅遊感覺。未齊人前，BeautySearch先點了杯飲品，由於當時

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早前，認識到一位識飲識食的朋友，剛巧談及這話題，始知道，原來香港也有正宗的墨西哥菜。得知此消息，於是，急不待即時約同朋友一同出發，品嚐香港的墨西哥菜。店子位於灣仔，非常便捷喔！不過，唔熟悉港島區的我，難免迷路，因為《Verde MAR》的招牌著實有點的骰喔！

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《Verde MAR》舖面開揚，半開放式設計，加上墨西哥風情的擺設，如墨西哥的寬邊帽、國旗、彩色刺繡、仙人掌小擺設、蜥蜴...等，搭配餐廳整體的裝潢，洋溢著濃厚的民族特式，還有熱情好客的店員，令BeautySearch 仿佛來到異地，充滿旅遊感覺。

未齊人前，BeautySearch先點了杯飲品，由於當時 BeautySearch 嚷著肚餓，店員便推介我點選「Horchata」。

「Horchata」本身質地帶點點杰，揣上桌時，已聞到很香的米香。入口時口感頗為幼滑，甜而不膩，據說是以米漿混合多種米研磨再加入肉桂炮製而成，有解辣功效。而我倒覺得有點飽肚感覺，難怪店員推介我先點，著實有充飢之效。

Oaxaca Cheese Fundido

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吱吱聲響，第一道上桌的是「Oaxaca Cheese Fundido」，以鐡板盛載著芝士、洋蔥及蘑菇等，拌著充滿墨西哥風味的粟米脆片，上桌時還熱烘烘的，非常吸引！

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墨西哥的芝士味道相對無咁濃，較清淡，不過也能拉出芝士絲，不妨用粟米脆片拉起並捲動芝士同吃，滿足視覺需要之餘，芝士亦能令粟米脆片更滋味，如此味美，難怪成為墨西哥人派對中不能少的傳統美食。

外表有點像炸魷魚鬚的「Fish Chicharon」，原來是當地的炸魚皮，雖說是炸魚皮，但其實挺多魚肉的，咀嚼時還能體會魚塊的鮮嫩肉質。魚皮炸得香口，不乾不硬，又充分地把油隔開，雖是炸物但一點也不感到有油膩。拌有淺綠色的醬汁，BeautySearch 淺嚐了一點點，原來非常辣，愛挑戰的辣妹，一定喜歡。不過，就算蘸不了醬汁，配以啤酒享用，也非常適合。

Shrimp Ceviche Al Pesto

「Shrimp Ceviche Al Pesto」上桌時驟眼看與泰式生蝦非常相似，正因為此而叫BeautySearch 卻步，怕會像泰式生蝦般火辣，萬萬想不到，原來這生蝦非常鮮甜嫩滑，而且，體積大如珍寶，拌上秘製蒜茸香油醬，令生蝦的鮮味大大提升。

BeautySearch 還是第一次吃仙人掌，起初點選時還有點遲疑，但聽說吃墨西哥菜必吃，難得有機會，又怎可錯過？仙人掌揣上桌時，表層帶有點點燒過的痕跡，仙人掌的刺已被拔除。進食時，外層有點點爽口，沒有半點燶味，不過，就有點點咸，因為廚師散了不少鹽在仙人掌的表面；內裡肉身有點像啫喱，質感似蘆薈，口感有點像山葵，味道非常清新。據說此菜餚只挑選6-12個月大的食用仙人掌，以確保食用價值，最重要的是仙人掌原來對身體排毒有顯著的功效。

Garlic Halibut with White Mushrooms

來到主菜，先來一客「Garlic Halibut with White Mushrooms」，拌 Mexican Rice。嫩滑的比目魚，上面拌有白蘑菇，兩者都豐富多汁，味道蠻不錯，但卻感受不到當中蘊含墨西哥風情。反而作伴的 Mexican Rice，雖然細細碗，味帶微酸，好吃又開胃。

Whole Chargrill Chicken

正宗的墨西哥烤鷄，選用特色墨西哥香料achiote 腌製，原隻烤焗而成，肉質彈牙，非常嫩滑，連平日最「鞋」的鷄胸同樣嫩滑！由於是即叫即焗，所以每天限量供應。
上桌時熱烘烘的，食客如果不怕熱，可自行雞都剪開及分件，當然，亦可留待店員助你一把，同樣滋味！平常不愛吃雞皮的我，看見烤得金黃香脆的外表，也品嚐了少許，富有煙熏香氣，味道真的非常惹味呢！伴在一旁的是店子自家製的蕃茄醬，但同樣有點辣，味道不像平時的蕃茄醬，倒是挺特別的。