After welcoming us to Flavors of Mexico Asia, chef Ivan Chavvaria Hernandez let us try his favourite Jarritos soda drinks, sweetened with cane sugar and available in seven different flavours. We opted for Fruit Punch, Tamarind and Lime – the very mild flavours and moderate sweetness caught us by surprise. Black beans and pico de gallo (chopped tomatoes, onion and serrano pepper with salt, lime juice and cilantro) topped tostadas (Mexican corn chips) served as a simple starter with flavours that popped after dabs of his house-made chilli oil.
Containing sunflower and sesame seeds along with peanuts, Hernandez explained that the chilli was a result of Chinese culinary influences. The trio of Nachos (RM19), Ceviche (RM24) with chips and Coctel de Camaron (RM26) were crunchy and redolent with bright, bold flavours and textures. These irresistible appetisers would melt the steeliest of anyone’s resolve.
Mexican soda drinks are very different from local ones. “In Mexico, it’s common to see vendors selling paper cups of corn chips down by the beach. I’ve tried to replicate the same vibes by using similar plastic plates lined with ‘newsprint’ paper for serving the corn chips,” explains the chef.
Buried under chopped tomatoes, pickled onion with some cheese sauce, pico de gallo, beans, creamed avocado, sour cream, jalapenos and fresh coriander, the nachos drew us back for repeated helpings. A hint of Japanese influence was noticeable in the ceviche. Fresh, invigorating.
