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Mexican delicacies is a world meals pattern that has noticed its recognition develop strength-to-strength due to its boulevard meals enchantment, conventional culinary tactics, and distinctive substances. It’s the “in” factor at this time.
I’m satisfied to document Mexican has formally arrived in Nairobi! No, I’m now not speaking about simply burritos, guacamole, re-fried beans, tacos or nachos. Think past the short preparation dishes that Tex-Mex delicacies has popularized. Traditional Mexican culinary tactics are time eating, hard work extensive and require many substances.
Rich, thick, advanced, chocolate-tinged, and roughly 20 substances make up Mexico’s National Food, Mole Poblano. The preparation of this concoction normally starts an afternoon forward: reducing, grinding, roasting, and mixing. The aromatic sauce is then boiled for hours and diminished to a thick, fragrant, subtly candy and savoury sauce that’s best possible for a juicy roast hen thigh or in some scrumptious tamales steamed in banana leaves.
Mexican delicacies is huge however all function using recent native substances and standard preparation strategies. And now, you’ll be able to pattern a few of its easiest in the cosmopolitan East African hub, Nairobi.
MERCADO MEXICAN KITCHEN AND BAR
Beautiful, colourful and painted by hand crockery from India, swinging benches, expressive lighting fixtures, and a spacious terrace that appears onto the centre of Westlands, its simplest 3 weeks younger, however Mercado is graceful and fresh with meals to check. Chef Raul Martinez Ramirez from Mexico City reinterprets the road meals of various areas of Mexico and refines it along with his contact. Unique substances comparable to some chilies are imported at once from Mexico to verify the flavours are original. The carrier group of workers is well-trained and a professional. Regardless of the day of the week, this position buzzes, so plan forward, and make a reservation! Make certain you attempt the Shrimp Mexicana Tostada and Pork Pibil Taco.
Named after the informal neighbourhood eateries of Mexico, FONDA brings that original home-cooking to Nairobi with its colourful and eccentric décor, which incorporates a cranium wall, cobblestone flooring, architectural arches, open kitchen, scrumptious salsas and a Mole Poblano that impressed me to put in writing this Eat List in the primary position. Also just a few weeks younger, Chef Gerardo Rodolfo Perez Lopez from Veracruz is preserving issues native with chilies from Mexico, however grown in FONDA’s personal farm in Kenya. From the earthen crockery to the whimsical artwork items at the partitions to the hand-painted tiles, the house owners of FONDA have painstakingly sourced the whole lot from Kenyan artisans. Located at Rosslyn Riviera Mall, it’s without a doubt well worth the shuttle. Try the Mole Poblano de Pollo, and the Uchepos, which is sort of a candy corn tamale.
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