MAWEY TACO BAR, CREATIVITY AND TRADITION WITH THE MEXICAN SPIRIT

Flip

It is easy to fall in love with the Mexican cuisine: so much flavor, so much room to play on the plate and the door is always open to possibilities for the ones who want to skip the tradition and be creative, an idea conquered by Fernado Carrasco and Julian Barros. Neither of them doubted that their head had a creative thinking space for Mexican cooking, one where they could show the authentic gastronomy (not tex-mex) and put their imagination to test. They call their restaurant Mawey Taco Bar and it already points high towards success.

What is more flexible than tacos when it comes to cooking? The possibilities are infinite. If two lovers of Mexican cuisine come together, one that comes from Punto MX (Carrasco) and the other from Gran Diplome of Le Cordon Bleu with extensive experience. Both having respect for the classics, serving unique cooking techniques and a plate full of imagination. “I think that Madrid needed authentic Mexican cuisine, we respect it and we provided creative brushstrokes to add. Our idea is to grow in this sense without missing the authenticity aspect through ingredients and stews”, said Julian Barros, and indeed, we identify this to be true.

The base of the tradition is important, and is also literal, because the base of the tacos are authentic tortillas and some dishes are faithful to the popular recipes. This is the case of the dish of corvina aguachile, a recipe constantly studied by good acception. Prepared fresh with fresh sea bass, of course, onion, cherry tomatoes, and guacamole to counteract the spice. The guacamole is also served with totopos (not like nachos) and freshly created, and oh how it shows.

Although the starters play strong, the crown of the king always goes to the tacos. The classics range from cochinita pibil tacos glazed with a habanero chile sauce, served with juicy, well-spiced meat, to some tacos with Oaxaca cheese and kikos powder, based on a bed of crispy prawns with a thin layer of the kikos powder sprinkled atop. Surprisingly, first comes the flavors, and second comes the balance because no ingredient is overpowered by another, creating a well-appreciated, spicy taco. Speaking of spicy, they have some tacos for the brave, extracted from the ear of a cuttlefish with habanero chili sauce. The textures are interesting, although the flavor is derived from the ear and the habanero pepper, making it a truly powerful experience.

The desserts come more from tradition, but they still succeed greatly. The cheesecake with almond tile only has mexican panela, but hey, it clears the palate and tastes of the true tradition. The powerful blue cheese, Gamoneu, is typical of the councils of Onis. However, make sure to not end up without a cocktail in your hand. Roberto Molina, a bartender and specialist in Mezcal, does what he is asked, but puts a twist on the typical margarita, similar to a designer being innovative with fabric. We recommend the dove: a base of tequila, lime, grapefruit and black salt from the Himalayas, so popular on the other side of the pond that it started the saying long live Mexico!