PROFILE BY BEST RESTAURANTS
Control the urge to take a swipe at one of the hovering pinatas and settle into a booth with a zesty margarita and alcohol-free sangria for the ninos. They especially will delight in the decor – a colourful non-stop whirl of Mexican trimmings. The well-priced menu uses fresh, local produce whenever possible, although proprietor Tony does import his pinto beans from the USA to ensure their quality. Try them in a crisp, half-moon shaped tortilla, pocketed with onion, lettuce, cheese and your choice of chicken, beans, beef or chorizo sausage.
Tostada (a flat roasted tortilla) tempts vegetarians with its sin carne (meat-free) filling of rice, cheese, almonds and sweet sultanas. And if you like a bit of history, you'll be tickled to learn that the Mole Poland is a centuries-old recipe invented by nuns for visiting bishops! You'll understand why after tasting this heavenly offering of chicken with pineapple, coconut, banana, hot Aztec sauce and 32 blended spices and herbs. Seafood lovers will adore the Sana Andres – prawns sautéed in ranchero sauce, capsicum and fiery jalapenos, topped with cheese, oven-baked, and served on moist rice with two warm wheat tortillas. Complete your feast with a gathering of otras cosas (other things). These side dishes include bowls of shredded beef, whipped beans and creamy guacamole. Finish with Montezuma's Mexican date cake served warm with ice-cream, or have your vanilla scoop con coconut liqueur – drizzled with the seductively sweet liquid.