Chef Ramu Butler leaves no stones or rather plates unturned to feed his guests. Come, come, come he cajoles us to visit the newly opened restaurant, The Mexicana at Ramada Resort. As Corporate Chef of the star hotel he has been serving a variety of global cuisines to his guests. This is the first time that he has set up a restaurant solely for food from Mexico and Texas- the Tex Mex food. He has specialised in this cuisine, having trained in Mexico at The Hilton, for two years and hence his excitement and our gastronomic anticipation. The food is eye-catching. Red, yellow, and green and wows one straightaway with the colours on the plate. As we begin picking we know we are in for a delightful, red hot chilli experience.
Tex Mex cuisine traces its roots back to the 16th Century. It is a fusion of native Latin American Indian, Spanish, Portuguese and African influences, says the chef.
It is easy to find the Indian elements in the food. Red kidney beans or the Punjabi staple rajma is the quite obvious and substantial import. The Tortilla is a flattened baked corn flour pancake and akin to the chapathi . Tortillas are used imaginatively, like pizza bases, with varying toppings that are generally a mix of ripe red tomatoes, green, yellow peppers, corn nuggets, beans, jalapeno, olives and a generous dash of herbs and cheese in many cases. Here too the chef has given us the works. Nachos are the improvisations on the tortillas.
Salsa is the famed Mexican dip. “It is salad plus sauce,” said the chef. Red and shades of red from tomatoes and peppers, chilli flakes and whole chillies blended in vinegar make the dip that is lip-smacking. Had along with the Tex-Mex glazed chicken wings the going is more than good.
A dark marinade glazes the spare chicken wings that are deep fried and will have any diner polish them off. As we did. A sour cream dip as accompaniment went well with the finger food.
Enchiladas came in two varieties- the vegan made of cottage cheese cubes, while the chicken filled is for the meat eaters. Tex-Mex fare comes with an ample crispy crunchy salad of julienned peppers, onions, greens and herbs.
This food is all about togetherness and sharing, be it with family or friends, said the chef and truly we relished the repast excited at finding the different flavours from different lands blended in this fine Hispanic cuisine, now popular the world over .
The chef had gone the whole hog as all good chefs go- till the happy ever after. The tres leches cake, which is a butter cake with fresh fruits and a typical Mexican dessert the churros con chocolate, a honey doughnut with chocolate garnish, left the sweet aftertaste on our palate.
The Mexicana has an al la carte menu for dinner with waiting staff attired in ponchos and sombreros. There is classic Salsa music that sets the tone to go along with the chef’s specials.
Still come, come, come, come again said Ramu Butler for a first hand feel of Mexico.
