The taste of Mexico - most popular mexican restaurant dishes

I cook like Noah Barnes's chef.
I first met him a few years ago as a hungry monkey in the Safdarjung Enclave, and the meals he made for me impressed me.
I remember I especially liked his ribs.
I saw him again earlier this week, and his cooking skills amazed me again.
This is a chef who knows onions.
I found out in Arriba, a new Mexican restaurant in town, that he also knew about his peppers.
Chef Barnes's restaurant is complex in the village at the Asian Games.
He told me that he studied Mexican food for several months before the opening of the restaurant in May and tried it on many people, including volunteers from the Mexican embassy.
I believe that the diners are very happy because his food does have a variety of Mexican flavors.
Of course, the most important thing is the taste of habanello and Mexican peppers.
The good thing is that the pepper adds flavor, but don't force you to rush to the nearest fire extinguisher.
For example, I like the taste of habaniro
Smoked pork skewers (Rs. 575).
The pork is marinated with smoked habaniro and honey, and is strung together with marinated habaniro with hot sauce.
However, I would prefer the pork if it was a bit more tender.
This meal started with salsa (Rs. 425)—
Tortillas platter with five salsa sauces
Hot, hot.
My favorite is the mango, coriander and Haba Niro salsa dance.
I also love the spicy green tomato salsa and the burnt tomato salsa.
This is a bowl of cream avocado sauce.
We went on to have a plate of beer and sour cream burrito. Rs. 475)
Very beautiful and sour.
After that, I tried black beans and chorizo tortas-
Small burger with fried beans, sweet onions, cheese and avocado sauce (Rs. 575).
Chorizo is Goan, so it's spicy, as expected.
I like the chicken here very much.
Chicken filling and black bean filling tacos, topped with chicken filling, onion flavor, green root and burnt tomato sauce (Rs. 475).
The eggs in the tortillas add flavor and texture and I like spicy chicken toppings.
We decided that after eating so many appetizers, it didn't make sense to try any of the main courses.
So we have the last start.
Braised prawns with tequila-
It is prawns cooked with white wine, olive oil, garlic, scallions and tequila (Rs. 675).
The prawns are delicious in meat, mild in sauce, but rich in garlic. Have time-and space —for dessert.
So I had a chocolate dip, one was dark chocolate and the other was chili chocolate (Rs. 475).
Both shops are nice and chocolate.
There are some very, very hot dishes on the menu, but the chef will warn you.
Main courses include Mexican saffron Pili, chicken moles, braised fish, pork belly and family specials, meat or vegetables served with volcanic stone mortar.
The restaurant looks good and includes an open seating area with air cooler.
It's only dinner now, but they also plan to open lunch by September 1.
I think it's OK to put a few more lights outside.
Or young people like this.
The address is the comprehensive building of Asiad Village restaurant, tel: 9650093299 and 011-264977066.