Los Vida has launched a new winter menu with a focus on hearty, warm and healthy dishes that remain true to their ethos of representing authentic Mexican cuisine.
Los Vida Winter Menu
The focus is on earthy flavours and nourishing healthy dishes that span the country as represented in the edible food map above. The menu ranges from small dishes, to tacos and larger dishes to share, a veritable taste journey around Mexico.
The Vera Cruz region along the coast is abundant with fisheries and seafood and this starter is an example of street food you find every where. Mackerel Pescadillas ($20 for 4 pieces) come with mackerel, capers and ancho chilli sauce encased in corn cases with a side of chipotle crema. They’re crunchy and cripsy and burst with the freshness of the oily fish.
Beans are a humble ingredient found in Mexican cuisine and the next dish comes from the centre and north of Mexico. Frijoles Charros ($12) combine pinto beans, bacon, pork belly, spicy chorizo with jamon serrano and queso fresco. The beans have absorbed the lovely pork flavour while the chorizo adds a hint of spice. A delicious winter dish, just want you need for comfort food and a fine example of what can be achieved with humble ingredients.
L-R: Al Pastor Pork, Beef Short Ribs, Ancho Lentil & Plantain
Tacos are a popular staple at Los Vida and the new addition include Al Pastor Pork ($7) filled pork with achiote and guajillo marinade, roasted pineapple, onion, coriander and lime. Al Pastor hails from Mexico city, famous for its tacos and the pork is cooked on spit roasters much like kebabs, taking influence from Lebanese immigrants. Beef Short Ribs Tacos ($8) are slow-cooked for 8 hours, shredded and combined with Chef Pablo’s Grandmother Mole recipe made with over 23 ingredients along with cos lettuce, capsicum and crunchy sweet potato. The Ancho Lentil & Plantain ($7) taco is a vegan option with corn tortilla, lentil, plantain with pomegranate seeds anf fresh coriander leaves – a delicious and unusual combination that will have you ordering another.
Grilled Corn & Black Bean Salad
Los Vida salads are well known for providing a healthy lunch option and the Grilled Corn & Black Bean Salad ($14) is crisp and vibrant with the three staples – corn, beans and chili – with avocado, cucumber, capsicums, cherry tomatoes, jalapeno, coriander, pomegranate, pepita seeds in a zesty lime dressing, a wedge of lime and queso fresco.
Chipotle Mexican Rice
From the main dishes and the centre of Mexico comes Chipotle Mexican Rice ($20), influenced by the Spaniards and representative of house-made food. The creamy rice is cooked with tomatoes and vegetables such as roasted portobello mushrooms, capsicums, pumpkin, baby spinach, cherry tomatoes, pomegranate with a scattering of pepita seeds. This is a dish not to be missed. The rice is creamy with a just the right amount of heat to give it the wow factor.
Beef Rib Eye Fillet & Huitlacoche Sauce
Meat lovers would enjoy the 350g of Beef Rib Eye Fillet & Huitlacoche Sauce ($35), with corn truffle cream sauce, echalots, caperberries and coriander. The meat is sweet and tender, pink and juicy and the accompanying sauce lingers with earthiness and gentle heat.
Mahi Mahi Tikin-Xic
The standout dish is the Mahi Mahi Tikin-Xic ($30) (pron. “teekeen sheek” in Yucatec-Mayan) which incorporates ancient Mayan cooking style. Traditionally cooked in an underground oven, the fish is marinated with adobo de achiote and sour oranges then wrapped in a banana leaf with herbs and vegetables the cooked in a convention oven. The dish is vibrant in flavour, the fish is tender and moist with a hint of heat. Sweet plantains imported from Colombia add the comfort food factor and make the 25 minute wait well worth it.
Chocomole and Peanut Flan
For desert, try the Chocomole and Peanut Flan ($18), a flourless almond and hazelnut chocomole with peanut flan and vanilla cream. It’s surprisingly light and not overly sweet in case you don’t have a sweet tooth.
Executive Chef Pablo Galindo
Regulars to Los Vida would be pleased to know that popular dishes such as Chilaquiles and Ceviche are still on the menu.
If you do not have the time to travel the length and breadth of Mexico to taste all the food, come to Los Vida and let them take you on this wonderful culinary journey.
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