When I walked into Mejico I didn’t know what to expect on the vegan front; but guys, they were lovely and fed me like a king. Being a vegan can be awkward, because you’re forced to be that person, without any legit allergies to back you up. It must be said that when I walked into Mejico and dropped the vegan bomb, there was no judgement. Instead, I was told that 35% of their menu is vegan without even trying and most other dishes could be easily altered to fit the bill as well. So naturally, I ordered one of every vegan thing and a couple of extras, in the name of research, obvs.
I kicked things off with the guacamole because it seemed like the logical place to start at a Mexican restaurant. At Mejico they do things a bit differently (which adds to the deliciousness), and take fresh to the extreme by mixing the guac in a mortar and pestle at your table. I repeat, right in front of your hungry little eyes. They then top it off with crispy plantain chips and let me tell you—these little guys are something I didn’t realise I needed in my life, but now wonder how I ever guac’ed without them. It’s around this time that we got stuck into the mezcal margarita and white sangria, for obvious reasons. FYI, they’re both really good and well worth a round (or two).
Next, you’ve got to hit up the ceviche, of which there are two options, and you should order them both. The first is the heirloom tomato ceviche with roasted onion petals, jalapeno and roasted serrano and garlic mojo. Yes, it’s as pretty as it sounds and double yes, it’s as tasty as it looks. Then order the mushroom ceviche and trust me when I say that even an avid seafood lover will think this is the shiz. The chef was proud of his creation (and rightly so), and I was proud of him for nailing it.
I have no problem with creating a feast from entrees, which is why my next dish was also from the starter menu—the kale salad. Zesty, spicy and fresh, this salad packs a punch in the best way, with the juicy papaya and grapefruit, jicama, heirloom tomatoes and kale, and a smoky tahini and agave dressing. I’ve got to warn you about this one: it’s hot. Like, reeeeall hot. But it’s so damn good that the heat won’t slow you down—or at least, it didn’t slow me down.
If you’re still hungry after you’ve devoured most of the entree menu, then order one of the cauliflower adobos—sans the yellow mole—for a dish that covers the salty, sweet and hearty bases thoroughly. The grilled cauliflower florets are marinated in chipotle and adobo and topped with crunchy granola that strangely, just works. It’s slightly sweet and cold, on top of the warm, savoury cauliflower and since my taste buds like being confused, they also loved this dish.
The restaurant itself has an industrial feel with bright pops of pink throughout and a well stocked bar that’s churning out delicious Mexican cocktails daily. It was absolutely packed, even on a Tuesday night and with no taco Tuesday specials in sight, which is a pretty good sign that this one is a winner. And it is, which is why you should go, kay?
Australia is also getting a dairy free ice cream truck, FYI.
Image credit: Federica Portentoso