Move over sourdough starters, Mexican is Sydney’s latest OCD. With smoking hot flavours and mood-lifting margs, it’s no wonder we are obsessed. The Milpa Collective with Mexican restaurants across Sydney offering diners typic-de-region menus bringing us more venues and unique events to take the chill off with some spice over winter. In a special event this week by Sonora Executive Chef, Manuel Diaz together with Godot wines, we were treated to a degustation of unique regional dishes and vinos.
The Sonora state of Mexico is home to some of the coolest cities on the planet, a little like what you can expect at the Potts Point venue. It’s a boutique industrial chic space, soft comfy bench seating runs down one side with a slide show of modern Mexican photography on the other, set to a funky Latin playlist. There’s a little excitement in the room, it could be the anticipation of the degustation adventure ahead, or the Margaritas, they do a mean Tommy’s here.
This Mex-Italiano degustation surfaces some dishes and wine that you are unlikely to have tasted before. A full body rare Italian Muller Vigneti white variety paired with a ceviche opens the menu. This stylish starter is presented like a tartare plate, with soy and lime flavours it has a Japanese hue but the avocado crema crowning the melting tuna and a side of tortilla chips remind us that it’s a Latin dish. The other starters, the Pork Pibil Infladita a soft masa taco filled with savoury smoky pulled pork and the Chile en Nogada roasted bull horn pepper stuffed with delicious chicken picadillo on a bed of walnut cream are dishes you will not see anywhere else. This is heart-racing stuff for us foodies!
The Guajillo adobo beef short rib main arrives on rich smooth mole verde, served with light flour tortillas, it is totally moorish. Its savoured with a Plantamurra Primitivo red. While some of the degustation dishes aren’t on the regular menu, Sonora is famous for Tacos Chingones (literally “bad-ass tacos”) so you can expect similar out-of-the-ordinary charred proteins, all designed to be wrapped and drip with spicy sauces.
I should have said this up front, do exercise some restraint so that you can take on dessert. The Flan Mexicano is the menu item that could easily slip your attention but be sure not to make that mistake as you’ll miss quite possibly the hero dish. It is a caramel dream! The tonka bean custard is caramelised and the caramel is like liquid toffee, glossy and decadent. The only accompaniment is freeze-dried strawberries and a dusting of salt, this dessert is simple and stunning. And the best part, it’s on the regular menu.
For us lovers of Latin cuisine you’ll appreciate the regional fare from the MILPA Collective restaurants. Stay tuned with more events and venues opening in the coming months.