Pico de Gallo - Mamasita - LED light
A little dish of extra pico de gallo was served alongside the tacos, the typical condiment for tacos in Mexico. Mamasita's version had diced cucumber, red onions, and chopped dill, giving it that aniseed edge which went well with both tacos.
Ever since it's opening Mamasita has been the trendiest place in town, with long queues, and rave reviews.
Suffice to say, while it was a great dining experience, the flavours didn't really live up to expectations that were probably set too high in the first place. The supposedly Mexican flavours didn't really compare to Julia's experience in San Francisco, nor mine in San Diego. Perhaps they toned it down for Melbournian gringos.
Mamasita
Level 1/11 Collins St, Melbourne VIC 3000
+61 3 9650 3821
Reviews:
- Mamasita - by Nina Rousseau, The Age, February 23, 2010
The crack team behind the operation is Matt Lane and Jason Jones. Lane has worked at Circa, Cumulus Inc and La Esquina, a cool taqueria and tequila bar in New York City. Jones has travelled and cooked his way across Central and South America - swapping recipes with locals as he went - and his kitchen crew are all South American, bar one Aussie.
Pico de Gallo - Mamasita - LED light
A little dish of extra pico de gallo was served alongside the tacos, the typical condiment for tacos in Mexico. Mamasita's version had diced cucumber, red onions, and chopped dill, giving it that aniseed edge which went well with both tacos.
Ever since it's opening Mamasita has been the trendiest place in town, with long queues, and rave reviews.
Suffice to say, while it was a great dining experience, the flavours didn't really live up to expectations that were probably set too high in the first place. The supposedly Mexican flavours didn't really compare to Julia's experience in San Francisco, nor mine in San Diego. Perhaps they toned it down for Melbournian gringos.
Mamasita
Level 1/11 Collins St, Melbourne VIC 3000
+61 3 9650 3821
Reviews:
- Mamasita - by Nina Rousseau, The Age, February 23, 2010
The crack team behind the operation is Matt Lane and Jason Jones. Lane has worked at Circa, Cumulus Inc and La Esquina, a cool taqueria and tequila bar in New York City. Jones has travelled and cooked his way across Central and South America - swapping recipes with locals as he went - and his kitchen crew are all South American, bar one Aussie.