One of the world’s most popular cuisines, Mexican food has intense and varied flavours. I must confess, I have always been inundated with Tex Mex food and have thus not really tasted too much of authentic Mexican fare in India. Chef Guillermo Favela, from Hyatt Regency Dubai Creek who was at the Glass House, Hyatt Regency Mumbai, treated me to some traditional delicacies albeit with a contemporary twist. Many of his dishes were a revelation.
Corn, chipotle and beans (frijoles) are some of the most commonly used ingredients in Mexican dishes, Chef informed me.
Quesadillas are a flour or corn tortilla with some varieties of Mexican cheese and chicken, meat, sea food or even veggies. We too began our meal with Quesadillas de champiñones, made of mushrooms. This not-to-be-missed dish was cheesy and had the right bite to it. I loved the texture as well as the generous filling.
Tacos, tamales, nachos, salads, and freshly made salsa. Chef Favela had all this and a lot more on offer for guests.
The Guacamole, made of avocado, Mexican salsa, totopos, is something I have a weakness for and this one was exceedingly well-made with fresh ingredients and was buttery alright. I can eat almost anything with this exciting dip. Not merely tortilla chips!
Our light flavourful soup came next. Crema Poblana, sweet corn cream soup, poblano pepper. It was nothing like I had ever tasted before. Of course corn was the main ingredient here too but it was not starchy or insipid as corn soups some times tend to be.
Camarones al ajilo, sautéed prawns, mushrooms, garlic, chili guajillo looked appetizing and were palate-tickling too. Spicy, but with subtle flavours, each bite, had me craving for more. The prawns were fresh and succulent and enveloped in the sauce.
Pescado a la veracruzana, seared red snapper with tomato, capers, olives, almonds, Arroz a la Mexicana, Mexican tomato rice, Cerdo en salsa verde, pork stew with green tomatillo sauce, were some of the interesting dishes on the menu but we did not really savour the main course.
We were served dessert which comprised a platter of churros, a cake and some Buñuelos, crispy dough, piloncillo syrup. “These are ordinary desserts easily available at every street corner,” Chef gushed.
The crispy choux, cinnamon and sugar was as sinful as ever, without a flaw. Calorie-laden though. The cake was simple, yet well-made with distinct flavours. Reminded me of the Goan baath (coconut and semolina cake)The piloncillo syrup, interestingly was made with jaggery.
Overall, it was a light meal, well-presented and boasted of authentic Mexican flavours.
Chef Favela is extremely passionate about what he does and takes care to painstakingly present each dish and explains what he has prepared patiently. It was a delight to meet this talented Chef who has worked with some great masters.
Mexicans are gifted cooks and their ability to use herbs, spices and chilies allows them to create flavorful food which is prepared in a host of interesting and different ways. Chef Favela clearly belongs to this category.
If Mexican fare is what you fancy, head to the Glass House as this promotion is on for a lunch and dinner buffet till December 1. What’s more, you are eligible for a 15% discount if you mention the code GHMFE15 (GH-Glasshouse /MFE-Minifoodescapades/15%) at the time of reservation.