Modern Mexican Awaits at Méjico in Sydney

A contemporary Mexican feast can be found at this inner-city dining gem.

In the heart of Sydney’s busy CBD you’ll find a modern Mexican treasure, if you know where to look.

Méjico, on Pitt Street, is a funky, contemporary Mexican restaurant that places a huge emphasis on fresh, mouthwatering ingredients. Most of the menu is tapas-style and designed to share, but there are larger mains available too. 

We started with the guacamole, and I can’t recommend it enough. Not only did it taste delicious with plantain chips, but your server makes it fresh right in front of you at the table. Watch as they smash the perfectly green avocado with Serrano chilli, Spanish onion, pistachios and coriander. The grilled ocean trout tacos were simply melt-in-your-mouth delicious, served with pickled watermelon rind, blood orange salsa and thyme yogurt.

The funky interior of Méjico

The kingfish ceviche was a feast for the eyes—and the tastebuds—as it was rather uniquely served on dehydrated orange tostadas 
with a grapefruit, orange and habanero granita. The freshness of the kingfish worked well with the zesty kick of the granita.

The corn lollipops are a Méjico favourite and it’s easy to see why. The potatas bravas—crispy smashed potatoes with paprika and chipotle aioli—were a highlight, and we paired these with the Achiote chicken, which was served on a salsa of quinoa and spiced almonds. Food intolerances are well catered for here—I was certainly looked after as I have a lactose intolerance—with plenty of gluten free, dairy free and vegetarian options on the menu.

The corn lollipops and guacamole at Méjico

The friendly staff were always on hand to help with ever-important menu decisions (“How many tacos are too many tacos for two people?”). For drinks, there’s a huge range of tequila to choose from, in addition to cocktails, sangria and wine. Look out for the ever-changing monthly specials. When we visited we tried the Paloma cocktail—a refreshing grapefruit concoction with soda water and a shot of tequila with a salt trim.

If you still have room (sadly, we didn’t), sweets include churros, a margarita cheesecake, and an ice cream sandwich. Next time, I’ll be saving room for dessert.

Roshan Sukhla
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