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L'avis de Gault&Millau
The team at Mexicano – led by Chef Sean Prenter – have the mix right: great cocktails, a sound margarita list and street-style Mexican mixed with modern culinary techniques. With large wooden tables, a central communal table, plus outdoor seating for summer evenings, there is something to suit every occasion. The vibe is beachy and relaxed but professional.
At Mexicano, the flavours are spot on and everything is made in-house. Start with a few snacks – you can’t go past the house-made corn chips with fresh guacamole. The ceviche of limed Mooloolaba prawns with avocado, clamato jelly, cucumber and chilli is clean, spicy and tangy in all the right places, and comes with crunchy, fresh totopos. The tortillas are also traditionally rolled and pressed each day using a mixture of wheat and corn masa flours, so check out the slow-cooked spicy, smoky beef brisket, charred onion, chipotle ketchup and salsa Mexicana.
PSST! Make sure you book. The queues start at 5:30pm and you wouldn’t want to miss out!
Reviewed for the 2018 Guide.