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    Sanchos is reborn as Sanchez, with a menu to match

    The interest and passionfood8lead2 of Chef Vikas Seth at the revamped Sanchez (formerly called Sancho’s) is evident in the way he presents the food. As he shares some facts about Mexican cuisine, he skillfully whips up some guacamole at our table and serves it with yellow and blue corn chips, pomegranate and charred pineapple. Diced onions, tomatoes and cilantro add texture and freshness. The restaurant has taken on a new name and now boasts a new menu after Lounge Hospitality took it over from its previous owners, shaking off its franchisee tag and opening a new chapter as a standalone restaurant.
    Mexican ceviche, made with red snapper fish is refreshing thanks to the raw fish being cured with lemon and orange zest. The Fish taquitos are a must-try. The beer battered fish is soft and melts in your mouth and the thin crust makes it moreish. The Poblano chicken mole taquitos, which brings together chicken and chocolate is one for those with a sense of adventure. The bitter chocolate goes rather well with the chicken that is served in a thin and delicate taquito along with Mexican rice and refried beans. The chef, who’s perfected his skills over frequent trips to Mexico, points out that the mole sauce, generously used in Mexican cuisine, is mfood8lead6ade of 26 ingredients including chillies, nuts, tomatoes and cloves.food8lead4
    The molletitos, the Mexican version of bruschetta, are lightly toasted and topped with minced chicken in the Smokey chipotle chicken molletitos. Garnished with cheese, these were appetising.

    There are quite a few vegetarian options too. The Habanero cottage cheese, known for being high on spice, really makes your eye water. Sweet at first, it quickly turns zesty without notice.

    Main business
    For main course, you may try the Habanero tequila jumbo prawns.
    The prawns impress with their size and flavour. This dish, served with Mexican rice makes for ideal comfort food.
    The desserts are the highlight of any dining experience, at least for us. So we were quite excited to sample Sanchez’s version of the Mexican favourite, Tres leches. It features a sponge cake soaked overnight in three different forms of milk — condensed, cream and evaporated. Another classic, Churros are given an interesting twist in Oozing churros. The donuts are piped with chocolate and tossed in cinnamon sugar before being served. You could also opt for fillings such as cajeta and caramel.

    Rs 1,500++ for two.
    At UB City, Vittal Mallya Road. Details: 41755266
    — Akhila Damodaran

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