Hola, St Kilda! Radio Mexico

Much has been written about the explosion of Mexican eateries in Melbourne, and some are definitely better than others.

I travelled across town recently to try Radio Mexico and all I’ll say is that I’m jealous of the locals. JEALOUS.

Located just next to The Galleon in Carlisle St, this little taqueria is bound to charm you – casual, colourful and inviting.

I arrived early because we all know well enough by now that trying to get a table anywhere that doesn’t take bookings after about 6pm in Melbourne is about as pleasant as stabbing yourself in the eye with a cactus.

I was early enough in fact to have a good chat with the very friendly staff, who mentioned that despite being open just a short time, it feels like they have always been in the neighbourhood. Their prediction was that within the hour, the place would be jam-packed. Inside was quiet (ish) but outside, with a fireplace on the deck, which overlooks the taco-truck styled kitchen, it was already over half-full with punters enjoying a cerveza with their tortillas. In any case they were spot on. As my dining companion and I chowed down on spectacularly good tacos, oblivious to the building crowd behind us, when we turned around, the place was overflowing.

That brings me to the staff, who could not have been more pleasant, enthusiastic, and attentive. Despite people waiting for tables, there was no pressure at all, and we were encouraged to keep ordering tacos as long as we felt able to fit them in. They recommend you order your tacos one at a time, since they come out super-fast, and whilst you could be forgiven for thinking with a crowd this big you may be forgotten about when time came to order your next one, you would be dead wrong. We couldn’t fault it.

The tacos themselves were just bursting with fresh, crisp ingredients, and between us we sampled free range pork with jalapenos/black beans with avocado /bbq bugmeat with habanero slaw as well as street-style corn on the cob and a wonderful ceviche of rockling, ruby grapefruit and avocado.

We finished with the most DIVINE coconut icecream sundae with cajeta caramel and roasted coconut. Ariba! Which may or may not be Mexican for ‘do it’.

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