Mole Poblano con Pollo - Mamasita AUD24 - LED light
Mole poblano con pollo AUD24
Black mole with raised right confit chicken maryland
To round off the savoury dishes, we couldn't go past the chicken mole. With the chicken thigh cooked as a confit, the flesh was really quite tender and moist. Sitting in a deep brown coloured pool around the chicken was the black mole poblano, with only a faint smokiness from the smoked poblano chillis, fairly light in spices, and with the chocolate flavours lingering briefly on the palate. We were both expecting a heavier, richer sauce with more spices like cinnamon and thickened with nuts. The sprinkling of toasted sesame seeds provided a welcome nuttiness lacking in the mole. Perhaps the mole was kept light to complement the richer dark meat of the confit thigh, but I prefer the contrast of the firmer breast meat with a rich mole sauce that I had in San Diego.
Ever since it's opening Mamasita has been the trendiest place in town, with long queues, and rave reviews.
Suffice to say, while it was a great dining experience, the flavours didn't really live up to expectations that were probably set too high in the first place. The supposedly Mexican flavours didn't really compare to Julia's experience in San Francisco, nor mine in San Diego. Perhaps they toned it down for Melbournian gringos.
Mamasita
Level 1/11 Collins St, Melbourne VIC 3000
+61 3 9650 3821
Reviews:
- Mamasita - by Nina Rousseau, The Age, February 23, 2010
The crack team behind the operation is Matt Lane and Jason Jones. Lane has worked at Circa, Cumulus Inc and La Esquina, a cool taqueria and tequila bar in New York City. Jones has travelled and cooked his way across Central and South America - swapping recipes with locals as he went - and his kitchen crew are all South American, bar one Aussie.
Mole Poblano con Pollo - Mamasita AUD24 - LED light
Mole poblano con pollo AUD24
Black mole with raised right confit chicken maryland
To round off the savoury dishes, we couldn't go past the chicken mole. With the chicken thigh cooked as a confit, the flesh was really quite tender and moist. Sitting in a deep brown coloured pool around the chicken was the black mole poblano, with only a faint smokiness from the smoked poblano chillis, fairly light in spices, and with the chocolate flavours lingering briefly on the palate. We were both expecting a heavier, richer sauce with more spices like cinnamon and thickened with nuts. The sprinkling of toasted sesame seeds provided a welcome nuttiness lacking in the mole. Perhaps the mole was kept light to complement the richer dark meat of the confit thigh, but I prefer the contrast of the firmer breast meat with a rich mole sauce that I had in San Diego.
Ever since it's opening Mamasita has been the trendiest place in town, with long queues, and rave reviews.
Suffice to say, while it was a great dining experience, the flavours didn't really live up to expectations that were probably set too high in the first place. The supposedly Mexican flavours didn't really compare to Julia's experience in San Francisco, nor mine in San Diego. Perhaps they toned it down for Melbournian gringos.
Mamasita
Level 1/11 Collins St, Melbourne VIC 3000
+61 3 9650 3821
Reviews:
- Mamasita - by Nina Rousseau, The Age, February 23, 2010
The crack team behind the operation is Matt Lane and Jason Jones. Lane has worked at Circa, Cumulus Inc and La Esquina, a cool taqueria and tequila bar in New York City. Jones has travelled and cooked his way across Central and South America - swapping recipes with locals as he went - and his kitchen crew are all South American, bar one Aussie.