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Mex’d up!

You get Mexican food only in Mexico, but you can get “All Mex’d up” at Sancho’s. Located in South Extension - Part II, it opened only a few weeks ago. I’ve never been the only diner at a restaurant. While I felt royal, I also felt miserable for all the waiting staff, who had only me to wait upon! But considering the service and the flavours, it should be added to your culinary planner. Its USP is its authenticity. The drawback? The name is not displayed on the exterior, and can be easily missed.

A cranberry fizz is not the best way to start the meal. It’s a mix of cranberry juice, apple juice and gingerale. It is as bright as neon. And as sweet as syrup. A sip will cause shivers. The cantaloupe smoothie is finer. And wouldn’t shock and awe you like the cranberry fizz. The salsa bar has an impressive variety. You can dip fresh tortillas into a sweet mango sauce or a pungent chilli one. Jorge Romero, the Mexican Executive Chef, who has just arrived from Texas, says that there are 300 different types of chillies in Mexico. Outside of Mexico, few are known of. Refusing to “Indianise” the dishes, the one liberty he has taken is to add more chilli to the salsas, to suit Indian preferences.

While the soup menu only has two options, both are very good. The chunky black bean soup is as tasty as the name is boring. It has the flavour of earth and the texture of grain. A light dollop of cream lifts it from the homely to the regal. The chicken tortilla soup has an interesting presentation. The chicken broth comes in a separate jar and is then poured over poached chicken pieces. The honey chipotle glazed chicken skewers lack honey. But the guacamole or avocado-based dip is a delight.

The burrito is not the typical grab-and-dash-roll. Instead, it is a gourmet preparation to be eaten with knife and fork. The cottage cheese burrito comes laden with sour cream and a special Sancho sauce. It is stuffed with onions, capsicum and Mexican rice. The king prawn taco has the perfect contrast of a crispy taco with a soft stuffing.

The absolute highlight of the meal is the dessert platter. Five desserts arrive, each vying for supremacy. It’s hard to decide which is the best. The coconut flan has that lovely coconut texture. The Mexican chocolate indulgence has that surprising spiciness. Visit Sancho’s and decide for yourself, which is the best.

NANDINI NAIR

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