I Need this  Chilaquiles con Frijoles - Los Amates Mexican Kitchen AUD10 /

I Need this Chilaquiles con Frijoles - Los Amates Mexican Kitchen AUD10 /

The name “Los Amates” comes from the Aztec work “AMATL” which means the bark from a tree called Amate, in which the Mexican indigenous people from the southern State of Guerrero would create paintings depicting celebrations, birds or Aztec symbols

The name “Los Amates” comes from the Aztec work “AMATL” which means the bark from a tree called Amate, in which the Mexican indigenous people from the southern State of Guerrero would create paintings depicting celebrations, birds or Aztec symbols

The Cochinita Pibil dish from Los Amates Mexican, Fitzroy

The Cochinita Pibil dish from Los Amates Mexican, Fitzroy

Taco with cactus at the Los Amates in Fitzroy

Taco with cactus at the Los Amates in Fitzroy

We choose the Tres Leches dessert, something of a labour of love to make, usually taking 2 days to infuse the lightest of sponges with the three milk mixture (condensed, evaporated and cream).

We choose the Tres Leches dessert, something of a labour of love to make, usually taking 2 days to infuse the lightest of sponges with the three milk mixture (condensed, evaporated and cream).

Prawns Chipotle: This was our favourite dish along with the Ceviche. Nine large prawns in a generous serving with a creamy tomato chipotle chilli cream sauce with fresh lime on the side.

Prawns Chipotle: This was our favourite dish along with the Ceviche. Nine large prawns in a generous serving with a creamy tomato chipotle chilli cream sauce with fresh lime on the side.

Lamb Tacos: The white corn tortillas were soft and warm served in a little basket wrapped in colourful fabric. The tomatillo salsa was a great accompaniment (a green tomato looking fruit, actually a part of the gooseberry family, with a tart flavour). It was certainly a large serving and we weren’t sure about our choice of lamb so if you want a more traditional taco then try the chicken or be adventurous and try the fried cactus.

Lamb Tacos: The white corn tortillas were soft and warm served in a little basket wrapped in colourful fabric. The tomatillo salsa was a great accompaniment (a green tomato looking fruit, actually a part of the gooseberry family, with a tart flavour). It was certainly a large serving and we weren’t sure about our choice of lamb so if you want a more traditional taco then try the chicken or be adventurous and try the fried cactus.

Chicken enchiladas with Mole Sauce: The chicken enchiladas were coated in a rich, dark mole sauce, one of the yardsticks of Mexican cuisine. The complex combination of flavours in the Mole derived in part from chiles, spices, peanuts, garlic, raisins, cinnamon and dark chocolate will not be to everyone’s taste but we found it smooth, rich and smoky without any hint of graininess.

Chicken enchiladas with Mole Sauce: The chicken enchiladas were coated in a rich, dark mole sauce, one of the yardsticks of Mexican cuisine. The complex combination of flavours in the Mole derived in part from chiles, spices, peanuts, garlic, raisins, cinnamon and dark chocolate will not be to everyone’s taste but we found it smooth, rich and smoky without any hint of graininess.

Los Amates have been serving Ceviche for around 8 years. Ceviche is a raw fish dish marinted in a citrus dressing.

Los Amates have been serving Ceviche for around 8 years. Ceviche is a raw fish dish marinted in a citrus dressing.

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