Continuing on from last week, we still had some Mexican cravings, so headed to La Tortilleria in Kensington for some tacos, and other assorted delights. It was a good chance to compare the two restaurants as El Sabor was still fresh in our minds. It’s the second time we’ve been (last time we’d already eaten so we didn’t try much more than tacos), it’s a funny little place on a quiet street seemingly in the middle of nowhere. It looks reasonably spacious from the outside but the interior is quite snug, I’m guessing due to the food preparation area which seems to take up half of the restaurant.
The menu isn’t too big (which is good) which certainly is favourable for me as I don’t like having to choose between too many options. We went with chilaquiles, a few tacos, a mushroom tostada (for Oscar), and a Pirata Carlos, before dessert. There were a few things that we had to leave because there just wans’t room, but the Volcancito (beans, beef, cheese on top of a fried tortilla with salsa and guacamole) is definitely something I want to try next time.
The chilaquiles are similar to nachos but as they say on the menu, more saucy, they were pretty good but as a direct comparison, the nachos at El Sabor were maybe a bit better, the totopos seemed to retain their crunchiness a bit better.
With our appetites properly whetted the tacos, Pirata Carlos, and tostada arrived. We ordered four tacos (which cost 5$ each, so this pricing is obviously a thing in Melbourne), this time we went with carnitas, pescado (fish), al pastor (pork and pineapple), and pollo horneado (chicken and pickled red onion). The tacos here are pretty small (smaller than El Sabor I think), sorry no pictures for comparison but they come with two tortillas which makes them slightly easier to hold, but you can still expect your hands to smell good afterwards :D.
I usually steer clear of al pastor because it comes with pineapple which I prefer by itself or cooked only in a very delicious Vietnamese soup, it was okay but I prefer the carnitas. The carnitas here was pretty good and definitely on par with El Sabor while the pollo horneado was a pleasant delight, with the pickled red onion and a bit of limón squeezed on top this is definitely a keeper along with carnitas.
Also on this board was the Pirata Carlos, beef and melted cheese with some nopales (cactus) between a couple of tortillas is simple and tasty. The grease content on all this is pretty high I would think, so if you have high cholesterol, you’ve been warned. I think we live too long nowadays, so I’m not going to hold back when tasty food is there for the eating.
We were pretty full already at this point but apparently you can’t go to La Tortilleria without trying the vanilla flan, so we ordered that. Unfortunately for us, they’d run out for the day so we went with the chocolate flan. It’s pretty much chocolate mousse which I’m not enamoured with (I prefer iced cream to mousse for sure), it was okay if a bit dense, Oscar enjoyed it though XD.
There is also a traditional Mexican hot chocolate on the menu which was quite intriguing as it had chilli and other spices in it. It’s vegan (I didn’t see it on the menu) but was noticeable as soon as it hits your mouth, one wonders if it is possible to order it with milk but maybe that would defeat the purpose of it being traditional. It’s more like tea than a normal hot chocolate for that reason, which was surprising at first until I realised that it was vegan.
So ends another Mexican tasting session, and I can’t wait until the next time, there seems to be a quite a few places I haven’t tried and I’ve made sure to make a mental note and mentioned it to Emmy so will take the next opportunity to hit up for some more Mexican delights ASAP :D. Got some Korean coming up soon so keep your eyes peeled.
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I’ve had Mexican on my mind for a while now and El Sabor has been on top of the wishlist in that regard since Los Amates closed down. We had dinner with some friends on the weekend, an odd couple where one eats mostly meat, and the other veg so we thought Mexican would probably serve them well as there are a lot of meat options as well as lots of vegie dishes too. So we headed out to North Melbourne for some delicious Mexican tucker.
According to my lovely wife (credit for most of the foodie photos btw), there are actually a bunch of other Mexican restaurants all over Melbourne worth trying so I guess we might have to start up our Mexican flavour tour, how apt that we got back on the horse at El Sabor (the taste for those non-Spanish speakers :D). I’m sure even our (picky) son will find plenty of food that he will love.
We started off with some nachos to share while we were waiting for our friends as Oscar was super hungry and needed something that he could actually eat and that we could share later. They’re covered with melted cheese (can’t go wrong with that) guacamole, and beans, we went with the salsa roja (I think salsa verde might be spicy?), the “chips” are yellow (as you would expect) and also brown (not what you would expect) but I couldn’t really discern the difference as I made sure each one was drenched in the flavourful sauces, yum.
Next we had some tacos, pollo pibil (chicken), pescado (fish), carnitas (pork), and a mushroom quesdilla. I didn’t get a picture of the tacos, but to be honest, apart from the carnitas they weren’t that memorable (and at 5$ a pop, a bit insubstantial). The mushroom quesadilla turned out to be the majority of Oscar’s dinner, it was different to what I expected, more substantial and packed. It was for Oscar otherwise I would have ordered a chicken or beef one.
Our initial order finally consisted of the elotes, sweet corn on the cob covered in the cheese and chipotle mayo. Corn is always one of my favourites, this one probably could have done with a bit more mayo (hehe) but was pretty tasty. Having seen this I knew we needed to order some more food, so we went with something new (I think), and tried the Enfrijoladas and kept some room for dessert too.
It was either enfrijoladas or tostadas but the choice was made and we ended up with the slightly fried tortillas filled with chicken, topped with (an absolutely delicious) bean sauce, cheese, cream, and onions, guacamole, also with a serve of rice (fried with tomato paste?). This was my favourite dish of the night, I was a little unsure at first but after a taste I couldn’t get enough, and it hit right spot and filled me up good. You can see from the picture I completely forgot to take a picture and ate half of it before I remembered to take a snap. Maybe that can be the theme of my foodie posts, the foodie in-progress.
Everyone got in on that one (except maybe the vego) and we wrapped it up with some churros for dessert (with chocolate dipping sauce). I’m pretty sure the churros were out of a box or something as they were very “perfect” but they were at least freshly fried. I’m not sure that they needed to be covered in cinnamon sugar but I will never say no to churros, that’s a guarantee.
Overall, a good return to some authentic Mexican food, and certainly thumbs up from me (a bit pricey though) and here’s hoping to more yummy Mexican food in the near future.
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Yeah, it’s been a while since I posted anything, busy I guess, and even this is a re-post from my old site, but it’s too good not to appear here. So I learnt this recipe while I was in Peru (not when I went to Mexico ha!), and from our tour guide on the Inca Jungle Trek of all people. We were pretty much at the last stop before hitting Machu Picchu, and had stopped for lunch before making our way to Aguas Calientes for the night (and Machu Picchu in the dark early morning). We only had crackers, but this was avocado (aguacate) country, so for our entree to lunch, our guide made a quick guacamole dip. I’m sure everyone has their own twist on guacamole, it’s a very simple dip/sauce to make, but I thought I’d throw mine in the mix.
The ingredients are as follows:
The following are optional extras:
I’ve tried this guacamole with both corn chips and with chicken tortillas, and for my personal tastes, it was really good, I was very happy to say the least, because it was the first time I actually made it, for the chicken tortillas, and I was working from memory. Give it a go, but I think avocados are seasonable fruit, so don’t bother if the avocados aren’t in season I guess. That’s a fast, easy dip for chips and chicken based tortillas/tacos. One avocado is about right for a pack of corn chips (180g I think).
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