By Jo Attard

    In just over a year Hecho en Mexico has established itself as a Pier Street favourite. Franchise owners and life partners Tannaya Jessop and Aaron Peroomal were ready to have a crack at the hospo industry despite being a bit tentative, but with the help of their third business partner and neighbour Sahil Gard, this crew have not looked back. Rumour has it that Tannaya may even be keen to open another restaurant. 

    Upon entering this colourful and busy eatery you can quickly see why these guys are doing so well. The place is expansive. High ceilings, great art and lots of light make for a welcoming space that screams party vibes. The cactus wall certainly grabs the eye, but it’s the extensive bar and tequila wall which really makes a statement.  They have a courtyard out back with a kid’s zone for little people, and are situated in the Altona outdoor dining precinct so there’s room to eat al fresco in the warmer months. 

    Being a franchise, the menu is standard across all locations. If you like Mexican street food all bases are covered. There are many starter and share plate options which make Mexican food perfect for large groups. We ordered the Smoked Stuffed Jalapenos which were served hot with an oozy cheese filling. They did not disappoint. 

    For mains we opted for our own dishes which covered a lot of tasting ground. The Chimichanga was a satisfying helping, served with rice and topped with usual tasty garnishes. The Chicken Nachos were a feast for the eyes, bursting with colour and flavour and Chicken Burrito was fresh and delicious. 

    The kids menu invites youngsters to experiment with Mexican flavours while still having the familiarity of chunky style cut chips on the plate. Our guy, who’s not always keen on meat, ordered the frijol soft taco and lapped it up.

    My favourite for the evening had to have been the Fancy Lime and Cilantro Margarita, which was one of the prettiest drinks I’ve ever seen. Complete with Patron Tequila, coriander leaves, flower petals and a slice of dehydrated lemon I could not wait to tuck in before I took my photo. It had just the right amount of spice and it was very hard to stop at one. 

    The team at Hecho en Mexico runs a tight ship where the staff are attentive and the food arrives at your table quickly. They can accommodate large groups and run a Bottomless Brunch special every Saturday and Sunday inclusive of unlimited drinks and gourmet tacos for just $75 per head which seems like a bargain. I’m looking forward to a return visit. 

    Visit Hecho en Mexico Monday – Sunday at 48 Pier St, Altona. 

    Follow @hecho_en_mexico_australia to keep up to date with what’s happening at all the franchises.    

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