Mexico Takapuna. Photo / Babiche Martens
Address: 4 The Strand, Takapuna
Phone: (09) 280 1487
Website: mexico.net.nz
Cuisine: Mexican
Rating: 6.5
It seems we have an insatiable appetite for Mexican cuisine right now. It's all the rage, here and across the ditch, and diners are re-discovering this cuisine in a whole new, fresh way, embracing modern takes on the classics and variations that would probably make your average Mexican's eyes water.
It's rowdy, it's cheeky, it's a cuisine that shouts, not whispers.
Ever since Mexico opened in Britomart at the start of this year, it's been so popular that queuing for a table there has become the norm. Now they've opened a second Mexico, in Takapuna, where it takes up residence in the new McKenzies development. I grabbed a friend, with whom I share a mutual love for this vibrant, colourful cuisine and we made for Takapuna before the queues started piling up there too.
Once again they've outdone themselves with the design of the space. It's scrumptious in its own rustic, colourful, cluttered way with walls adorned with day-of-the-dead paraphernalia, images of the iconic Frida Kahlo and every other cliche Mexican trinket you can think of. It bursts with all the energy and vibrancy of a backyard fiesta in Mexico. The staff, with flowers in their hair and puff-sleeve blouses, reminded us that summer would soon be here, despite the rain and hail that lashed down outside.
We were seated and given the menu, which continues the party by offering more tequilas and margaritas than food, and we ordered up a storm of salsas, soft-shell tacos, carnitas and more. Our food began to arrive and it's then that I felt like a bit of a party pooper. A beetroot, carrot and feta dip was on the money with hints of toasted cumin and wonderfully crisp corn chips but the salsa was disastrous. Under-ripe and tasteless, the tomatoes had been cut into such huge chunks they were impossible to scoop out of the cute jar and, when we did succeed without leaving our corn chip behind, it was devoid of flavour. The same went for the prawn and mussel vinaigrette. Served with a slab of warm corn bread, the dish was flattened by little, if any, acidulate quality. Where was the lime, the promised vinaigrette, anything? The ceviche was tasteless. I asked for extra limes to tart them up but it was impossible. I'm convinced no-one in the kitchen had tasted either of these dishes to check for seasoning.
