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Mejico Restaurant

Home > Sydney > Bars | Cafes | Food and Wine | Lunch | Restaurants
by Telani Kumar (subscribe)
A free-spirit studying psychology at the University of Sydney.
Published March 24th 2015
Enjoy a well-balanced explosion of freshness
I feel like a siesta after our fiesta at the Mejico restaurant in Miranda this afternoon. The flavours of the fine, modern, 'market to table' food here are bound to induce finger-licking and yearning for more. Fresh produce, plus the subtle yet smokey, spicy flavours are the essence of the cuisine here. Enjoy a chance to experience regional tastes from Mexico City to the Yucatan Peninsular, and trust me, the food coma is well worth it.

corn lollipops, popcorn, mejico, restaurant, miranda, mexican, cuisine, fine dining, market to table, gourmet
Corn lollipops - with popcorn attached!

What is 'market to table'? This is the philosophy Mejico applies to the creation of its dishes - which is done from the "inside out" according to their website. Dishes are based on the fresh seasonal produce that is found. Because of this, the menu changes throughout the year depending on availability of produce, but this does make for diverse experiences at Mejico.

mejico, menu, mexican, restaurant, miranda
What is 'mejico'?

mejico, mexican, restaurant, miranda, mortar, bowl, mix, prepare, food, guacamole, avocado, fresh, ingredients
Watch how this beautiful guacamole is made.

To start off our dining experience we had the famous fresh guacamole with banana plantain chips. This guacamole was a well balanced explosion of freshness. It is so under processed and that's what is beautiful about it. Customers get to witness the making of this too, as waiters mash and mix each of the ingredients in a mortar bowl with a pestal. Onion, tomato, lime juice, brown sugar, avocado and another 'secret' ingredient, which added to the unique texture of this guacamole, all went into this before us. This provides a visual feast for you as well, as you get to watch the creation of the dish, prior to feasting your tastebuds on it.

Can you spot that 'secret' ingredient?

banana, plantain, chips, guacamole, pistachio, mejico, avocado, mexican, restaurant, miranda
Enjoy the final product upon a banana plantain chip.

Next up was out entree round of tapas plates. Among these are the corn 'lollipops' featured in the picture at the top. The 'paddle pop' was forked into deliciously char-grilled, succulent sweet corn. This sweetness was contrasted by the unexpected punch given by the chilli and mayo. This richness in spice and flavour makes this more of a 'power pop' contrary to the dishes name, but in saying this, it was finger-licking good. The popcorn added further contrast to the corn and also contributed to the unique, novel texture of this corn dish. So far, it was noted that mejico is also commendable for the creative textures it gives its dishes.

raw, scallop, tostada, avocado, pomegranate, shallot, mejico, mexican, restaurant, miranda
Raw scallop on tostadas.

To spice up the adventurous side of our dining experience, we selected a dish from the 'raw bar' - the scallop. This came atop tostadas (made in-house) and was layered with fresh avocado, jalapeņo, shallot and pomegranate. I have to admit the squishy texture got me at first, but the flavour of the raw scallop was interesting, especially with the mixture of sweet, spicy, and sour tastes given by the ingredients.

chicken, taco, mejico, miranda, mexican, restaurant
Chicken taco.

lamb, braised, taco, mejico, mexican, restaurant, miranda, mayo, mint
Braised lamb taco.

Our round of main meals consisted of two types of the gourmet tacos on offer; one with chicken, churrizo, cucumber and a sweet sauce, and one with braised lamb and a minty mayo. Additionally we had the vegetable paella - with a beautiful subtle flavour throughout it - and 'lamb adobo'. This was a tender Hunter Valley lamb served with garlic, serrano pepper for that little bit of a kick, and a tangy house-made chimichurri. To accompany the mains we added the 'patatas bravas' aka potato (with a delicious crispy skin), atop with paprika and aioli.

vegetarian, vegetables, paella, mejico, restaurant, miranda
Vegetable paella.

It was great how the entree dishes we had were fairly light and being share plates we weren't left questioning our decision to order a round of mains. The main dishes (like the paella and lamb) are best enjoyed shared so that you don't fill yourself to the brink on the rather generous servings and can enjoy the diversity of flavours available at Mejico. In saying this, there is no guarantee you'll leave without an oncoming food coma!

meringue, lemon, pistachio, dessert, mejico, mexican, restaurant, miranda
Lemon meringue

This left us able to give the beautiful dessert menu a try as well. We got the lemon meringue which had a unique texture with the crumbed pistachio, and a coconut aroma that was a refreshing contrast from the other food we'd had. The churros were an amazing addition to our mini dessert buffet to share. Those pots of hot, melted chocolate and caramel are heaven.

churros, chocolate, caramel, mejico, mexican, restaurant, miranda
I loved this dessert immensely!

Now, if you like your tequila, Mejico is also, most definitely, the place for you. With 200 different kinds of tequila, including a chocolate tequila that tastes like the liquid form of a toblerone, you are spoilt for choice when it comes to these one-hundred percent agave-derived drinks. For an even more traditional tequila experience, be sure to ask for a 'little green' and a 'little blood' to enjoy as you sip and swirl.

Mejico promises to be a tasty dining experience. Experience these traditional Mexican flavours with a modern twist at the newly renovated Miranda Westfield - which in itself is an impressive complex. There is also a restaurant in Sydney CBD (105 Pitt Street) if that location suits better.
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Why? A fiesta of traditional mexican flavours.
When: Every day 12pm till late
Phone: 02 9525 4032 (note: table availability can be viewed online)
Where: Shop 2202 and 3202, 600 Kingsway, Miranda
Cost: Av $50-$70/ head.
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