Jacaranda trees are my favourite; I'm growing one at home. Seeing purple rain somehow gives me a sense of peace and happiness. So going to the Hispanic Mechanic was already a great start. Driving through the back streets to find a park was actually a soothing process.
For some reason, each of us all missed the restaurant even though they had a big sign at the front. When I arrived, I was delightfully surprised by how spacious the restaurant was. There was an indoor dining area, a bar, an open outdoor dining area with sunlight coming through, and a patio covered in vines and surrounded by trees for a cosier feel. The trees and openness of the restaurant was instantly relaxing.
We decided to go with a banquet so that we could try various things. Apparently, according to my friends, it was for me, to which I was thrilled. They know how much I love food and their decision made my day!
The first entrée to arrive was corn tortillas topped with fresh lime cured snapper, cilantro, pickled jalapeno, tomato and red onion. This was the best corn tortilla I've ever had. It was so fresh and tangy, with a good punch of chilli.
Corn tortillas with fresh lime cured snapper, cilantro, pickled jalapeno, tomato and red onion
The third entrée was crispy chicken wings. These were not just any chicken wings, they were five star Chicken Wings from Master Kim with chipotle gochujang sauce, green onion, and sesame wasabi mayonnaise. These are the best chicken wings ever! I challenge you all to find better wings in Adelaide.
Master Kim's crispy chicken wings with chipotle gochujang sauce, green onion, and sesame wasabi mayonnaise
For mains, we had beef short ribs in chipotle gochujang sauce served with rice and red pickled cabbage. The beef was falling off the bones, with the sauce absorbed in every inch of the beef. The pickled cabbage and rice was a perfect complement to the deep flavours of the beef.
Beef short ribs in chipotle gochujang sauce with rice and pickled cabbage
There was also the slow cooked pork hock with smoked spinach and pico de gallo and roasted tomato sauce. I'm not a fan of eating fatty meat, but this seriously won me over. The pork had a scrumptious crispy coating, the meat itself was soft and juicy, and the sides complemented the pork so well.
Slow cooked crispy pork hock with smoked spinach and pico de gallo
To go with all that protein, we had seared chicken breast tossed with salad, mint, cilantro, jicama, and pineapple, drizzled with chipotle honey vinaigrette. This was light and fresh, with lots of crunch and flavours.
Seared chicken breast with salad, mint, cilantro, jicama, pineapple and chipotle honey vinaigrette
We also had smoky grilled cos lettuce with crouton, parmesan crisp and anchovy dressing. This was the least exciting dish of all, but the crispy crouton and flavours from the parmesan and anchovy made it still very appetizing.
Smoky grilled cos lettuce with croutons, parmesan crisps and anchovy dressing
I was so satisfied with all dishes so far and could not imagine anything to top it off. But I was wrong indeed. The desserts were amazing. We had the traditional sponge milk cake with caramelised bananas. It looked like a Bombe Alaska from the outside, but inside was a soft and creamy sponge. Each mouthful just melted in my mouth, leaving me wanting more.
Tres leches sponge milk cake with caramelised bananas
The banquet delightfully included a second dessert, which was a Venezuelan flourless corn cake with goat's milk caramel and whipped cream. The cake itself was moist and not too sweet as the caramel was the star of the dish.
Flourless corn cake with goat's milk caramel and whipped cream
After we had devoured all the food, scraping the bottom of all dishes of every ounce of sauce, this dining experience was the best I've had in years. Every dish was outstanding. Every dish had a purpose. I left feeling so wonderfully satisfied. This restaurant is now one of my top favourite restaurants in Adelaide, one that I must visit regularly, at least once a year when it's Jacaranda season.