LOCATIONSt. Kilda.
PROFILED BY DE GROOTSSince opening its doors in 2001 Bluecorn has maintained a steady following of no fuss Mexican food lovers by consistently raising the bar on traditional favourites. The decor is bright, without being over the top (think Día de los Muertos folk art, not sombreros and gaudy trinkets) and the ambience relaxed, assisted by the rare tequila offerings that just have to be sampled.
Chef and owner Justin Pola combines locally sourced, fresh ingredients with traditional Mexican flavours to create a menu bursting with Mexican-inspired tempters. Start with a shared platter of baked jalapeno mozzarella bread with Mexican herbs, roast tomato and red chilli adobo with chorizo sausage, or the shared appetisers of botanas (Mexican tapas), designed for two or four people. Go for the botanas especial number 3, comprising such morsels as Mexican spiced octopus, sesame achiote lamb cutlets and pineapple mint mojo. Follow with the too-big-to-wrap burrito with spiced grilled steak, mushrooms, chilli beans and tequila pepper salsa, or the blue masa goat’s cheese quesadilla with black beans, sesame eggplant, pumpkin seed rojo, chipotle crema and guacamole. There’s also a selection of tacos to choose from including the tacos with grilled fish, habonero slaw and guacamole. The concise wine list boasts a wide range of Mexican beers and tequila.
Veda Wickens, October 2006
