When we imagine Mexican cuisine, we think a plate full of nachos or tacos oozing with cheese, right? Well, one visit to the newly revamped Sancho’s in Mumbai and our preconceived notions cleared out immediately. By Japleen Kaur
Chef Victor Manuel welcomes us at Sancho’s, and in this moment we know, it’s going to be a fun evening. His personality is endearing and his passion for Mexican cuisine, infectious. Fair warning, you might end up falling in love with Mexican food and how!
To begin with Chef tells us how he wants to introduce authentic flavours to the Indian palate and hence the redesigned menu. Amidst chattering, nachos reinvention arrives at our table with Chef-special dips ranging from mild to super spicy. The guacamole turns out to be the crowd’s favourite.
The veg tortilla soup turns out to be a festival of flavours and we almost lick our bowls clean. The chicken mole—chicken breast smeared with dollops of butter, served with veggies, is the perfect dream-meal on a breezy evening. Simple ingredients pack a satisfying punch.
Chef Victor reappears wearing a Mexican hat and narrates stories of fishermen back in his country as he prepares a seafood soup for us. It’s called, Caldo De Piedra. Traditionally cooked near the river with use of small stones, he even carries stones from Mexico to replicate the authentic experience. If you have a liking for prawns and seafood, Caldo De Piedra is a must-have, along with the story (of course).
Though all that food has us slipped into a food coma, we are now served a filler of fresh fish with adobo sauce and the Habanero Tequila prawns to end this fantastic meal. It is now that we learn tequila goes well with the Mexican cuisine and hence all the cocktails here has this spirit as base.
For desserts, the Tres Leches Cake shows up on our table. This is a vanilla sponge cake drowned in three concoctions of milk. It melted away as soon as we took a bite.
Summing it up, food has never been this fun. The vibrant decor at Sancho’s and Chef Victor’s camaraderie in the short time adds a whole lot to the meal and the experience.