Hola Monsoon with new menu @Sanchez

The search for the right Mexican food in India could be quite a challenge especially with the amalgamation of Tex-Mex and various other indigenous palette. Sanchez at Ub City is however an exception and with chef Vikas Seth’s recent visit to Mexico, things are already looking up bright and sunny to make way for their new Monsoon Menu.

We started with the Queso Fresco, the traditional homemade cheese along with Nachos in the very pleasant company of El Suero, Beer replacing Tequila in an otherwise Margarita preparation with the special rim comprising of Roasted Grasshoppers and Agave Worms extracted to render that one of a kind zing to the drink.

Chef Vikas Seth was up on his feet making live Guacamole in front of us with fresh avocados. For a complete experience, view the live video here:

It was time for the Soup and the Oaxacan Style Tortilla Soup and the Tlalpeno Broth made its way. I could not decide which to savour more and ended up relishing both with probably a bias on the former, otherwise known as the Queen Soup of Mexican cuisine.

For appetizers we had the Gordita-pulled Chipotle Chicken and the very exotic-Flautas-Ancho Tenderloin which took my breath away. The Smashed Avocado Toast was another guilty pleasure.

It was time for the Mains and I was still enjoying my Guacomole with Tortilla chips. The Chilaquiles, a version of Mexican Lasagne with homemade Chorizo made its way. I was awestruck by its succulence and earthy flavour. Spruced up with Queso Sauce, this one is an absolute house favourite. The Vegetarian counterpart was equally attractive with the Verde Enmoladas, a corn tortilla topped with green mole and served with Sour Cream, Sesame seeds with Mexican Rice and Fried beans.

No meal is complete without the Churros which are probably the best in South India I have tasted so far. The special included Dulce de leche Ice Cream Tacos, but it was the Tres Leches that chef served which was the icing on the cake.