Chef Ivan Chavarria Hernandez is on a mission to educate Malaysians on real Mexican food, through his Flavors of Mexico Asia restaurant. Determined to correct misconceptions about his native Mexican food, Hernandez says: “People often think Mexican food is spicy. Although Mexicans use a lot of chillies in our cooking, the purpose is not to agitate the palate or numb the tongue.

Chillies give a hint of flavour but are not meant to overwhelm the tastebuds. When you have a good, delicate tasting fish, you’d want to be able to appreciate its natural taste.” Hernandez and wife Nadzirah run Flavors of Mexico Asia.

— Photos: CHING YEE SING Hernandez, 35, came to Malaysia last December with his Malaysian wife Nadzirah Hashim (whom he had met while she was working in Bali) to do a pop-up gig on Mexican food. Following the successful stint, the couple returned for another run earlier this year. It was also the impetus for them to open an outpost here.

Invited by a close friend to operate from Beszz Café in (Plaza Damas) Sri Hartamas, Kuala Lumpur, Hernandez’s Muslim-friendly restaurant is vibrantly decorated with wallpaper bearing Mexican motifs. Overhead, strings of colourful paper cutouts add to the fiesta vibes. A small Mexican grocery section takes pride of place whilst multi-coloured, mosaic-patterned placemats adorn the dining tables.

“Mexican cuisine comprises a balance profile of sour, spicy and salty flavours. Unlike Tex-Mex food, we don’t douse every dish with.