Mexiporean Menu

Question 1

Proteins

Answer 1

• Nan Lu Pork – Fermented Red Tofu, 5 Spices, Oyster Sauce
• Hainanese Steam Chicken – Slow Poached, Shao Xing, Sesame Oil
• Butter Chicken – Tandoori Spices, Fenugreek, Heavy Cream
• Beef Rendang – Kaffir Lime leaf, Lemongrass, Coconut Cream
• Salted Yolk Cauliflower – Garlic, Curry leaves, Chili Padi
• Kam Heong Prawn – Chili Paste, Garlic, Lemongrass

Question 2

Staples

Taco

Answer 2

• Purple Cabbage, Shredded Lettuce, Sour Cream, Pico De Gallo

$13 set of two (prawn +$2)

Question 3

Staples

Burrito

Answer 3

• Seasoned rice, Smoked Cheese, Refried Beans, Pico De Gallo, Sour Cream, Shredded Lettuce

$18 (prawn +$3)

Question 4

Staples

Quasadilla

Answer 4

• Smoked Cheese, Sour Cream, Salsa Roja

$16 (prawn +$3)

Question 5

Specials

Hainanese Chix Rice Burrito

Answer 5

• Brined chicken, Fragrant Chix rice, Cheese Blend, Chili sauce
  $18

Question 6

Specials

Rendang Relleno

Answer 6

• 4hr Braised Beef Rendang, Smoked Poblano, Cheese Blend, Salsa Roja
  $23

This ia a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a “green chile pepper stuffed with minced meat and coated with eggs”.

Question 7

Specials

Carne Asada Tampiquena

Answer 7

• Marinated Steak, Seasoned Rice, Refried Beans, Guacamole, Sauteed Onion and peppers, chimichurri, Mexican hot sauce

$28
(Free-Range Sunny-Side Egg +$2)

Tampiqueña Carne Asada is a variation from the Mexican city of Tampico. It consists of skirt steak pounded thin and marinated to tender perfection! The meat is most commonly grilled with a combination of onions and poblanos, or other local seasonal produce.

Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas.

Each ingredient was given a meaning.The oval platter represents the Huasteca; the strip of roasted meat, the Rio Panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the Huasteca; the guacamole, the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area.

Question 8

Specials

Taco Salad

Answer 8

• Protein Choice, Baked Tortilla “Bowl”, Seasoned Rice, Refried Beans, Guacamole, Pico De Gallo, Cheese, Cojita, Mexican Hot sauce

$16
(prawn +$3, steak 80g +$8)

Question 9

Specials

Torta

Answer 9

• Protein Choice, Toasted bread, Refried beans, Avocado, Pico De Gallo, Smoked Cheese, Garlic Aioli, Mexican Hot Sauce

18
(prawn +$3, steak 80g +$8)

a torta is a kind of sandwich, served on one of two types of white sandwich rolls. The first is similar to a small baguette, and may be referred to as a bolillo, birote, or pan francés depending on region. The second is a flat, oblong, soft roll also called a sandwich roll, also referred as a telera. Tortas can be eaten cold or hot, and grilled or toasted in a press in the same manner as a Cuban sandwich.

Garnishes such as avocado, chili pepper (usually poblano, chipotle or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large Mexican population. In Northern Mexico, the torta is very frequently called lonche by influence of the English “lunch”, as it may be eaten during lunch break.

Question 10

Side

Fries

Answer 10

Thick cut potatoes, red wine vinegar - $10

Question 11

Side

Loaded Fries

Answer 11

Salted egg yolk sauce, Smoked cheese, Spring onion - $15

Question 12

Side

Chips

Answer 12

House Fried Tortilla Chips, Cumin Salt, Red Wine Vinegar - $7

Question 13

Side

Esquites

Answer 13

Corn emulsion, hot sauce, Cojita - $9

Esquites are generally made from white corn kernels that have been boiled and softened in water, which typically contains salt and epazote. Sometimes the corn is also sauteed in butter and onions after it has been boiled. The white corn kernels are first boiled until soft and tender in large pots and served in plastic or styrofoam cups, hence the name in English, “corn in cup”. One can additionally find them being served in corn husks. The ingredients can vary; toppings for esquites include (but are not limited to) combinations of lime juice, chili powder or hot sauce, salt, Cotija cheese, and mayonnaise. In places like Mexico City they are also topped with Mexican Chapulines or crickets.

Although its true origin is not known, it is a common understanding that esquites are historically a common Mexican street food. According to Nahuatl stories, esquites are credited as being created by the deity Tlazocihuapilli of Xochimilcas, who is also credited with creating Mexican Atole and corn jelly.

Question 14

Side

Guacamole

Answer 14

Avocado, lime, cilantro, red onion, pickled jalapeno
$10

Comes with Chips

Question 15

Sides

Refried Beans

Answer 15

Pinto Beans, Soffritto, paprika, butter
$6

Question 16

Sides

Pico De Gallo

Answer 16

Tomato, Red onion, Pickled Jalapeno, Cilantro
$6

Question 17

Sides

Salsa Dip (Sauce)

Answer 17

Tomatoes, Chili Peppers, Lime
$6

Question 18

Dessert

Seasonal Cheesecake

Answer 18

Seasonal flavour, smoked cream cheese, maldon salt
$12

Question 19

Desserts

Fried Ice Cream

Answer 19

Vanilla ice cream, cinnamon cereal coat, salted caramel
$12

Fried ice cream or tempura ice cream is a dessert made of a scoop of ice cream that is frozen hard, then breaded or coated in a batter before being quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream. It is common in Chinese, Japanese, and Mexican cuisine.

It also came to be associated with Mexican cuisine, in large part due to national chain Chi-Chi’s adopting a fried ice cream made with tortillas and cinnamon as its “signature dessert” when it opened in 1975.