Mamasita

Mamasita

Mama said knock you out.

Mexican has come a long since the pasty sloppy refried beans, cheese and sour cream many of us were brought up believing was the real deal.

What we have since learnt, is that Mexican is one of the world’s great cuisines when done well. It is fresh, and tangy, and spicy and you always leaves you wanting more. And Mamasita does it better than anyone in south of the border. Today we are sampling the forthcoming marisqueria concept due to hit the Mamasita rooftops early 2016, and Melbourne will undoubtedly love it. With a strong, although not exclusive, focus on seafood, it will pair nicely with a rooftop dining space, even if Melbourne’s weather is decidedly un-Mexican.

Starters started slowly. Corn chips with two salsas – one far to rich and dense with paprika and chilli, rendering the second oily salsa somewhat tasteless. But it’s nice to get the disappointment out of the way early.

Second course was a deadest showstopper. Seafood soup, served piping hot was an odd choice for an opening entrée, but this was a dish that was easily enjoy at any point throughout the meal. Rich, and spicy, but with bursts of prawn throughout, it was nothing more than a pure delight. Scallops, which theoretically should have preceded the soup, were sweet, delicate, and tasted like a Baja sunset. A duet of tostados, one of spanner crab, the other of tuna crudo, battled valiantly for plate honours, only for spanner crab to win out by a burst of chilli that lifted the dish to heady heights.

Seafood soup with prawn balls

Seafood soup with prawn balls

Grilled Bass Straight scallops

Grilled Bass Straight scallops

The classics soon followed … of tacos, and enchiladas, although putting common perceptions of the clichéd Mexican food to shame, were still out shone by their seafood partners, which led me to reach the conclusion that a country so well renown for its ocean / beach life, should do more to celebrate the outstanding quality of its seafood dishes. This is where Mexican food stands firmly against its Mediterranean counterparts, as demonstrated by the tender and juicy (if slightly phallic) octopus that completed the degustation. For me, I’ve not had better octopus, and my eyes are now firmly wide open to brilliance of Mexican seafood.

Lets hope we see more of it.

Seafood soup with prawn balls

Seafood soup with prawn balls

Address: 1/11 Collins St, Melbourne VIC 3000

Phone:(03) 9650 3821

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