Amigo at Greater Kailash goes beyond Tex-Mex and explores the cuisine of Aztecs and Mayans

The latest restaurant in the buzzing culinary scene of Greater Kailash II is Amigo, a Mexican specialty diner. The menu valiantly attempts to trace the culinary tradition of the Mayans, the pre-Hispanic inhabitants of Mexico. So, popular stews and grills from Mexico’s coastal belt along with recipes influenced by Latin America find their way into this trendy diner.

Shrivats Singhania, who makes his debut in the food world with Amigo, also works in his family business in JK industries. “I thought of starting a restaurant in Delhi while studying in the US. There’s very little Mexican food on offer here,” says Singhania, 25.

The kitchen is supervised by sous chef Sanjay Singh Yadav, who joins after a seven-year stint at Delhi’s Mexican restaurant chain Rodeo and has increased his repertoire of recipes substantially with a particular section devoted to south Mexico. There is butterfly quail, a Guerrero specialty; seared duck with pecan prune, a popular recipe of the Incas, and pan-fried red snapper, a classic dish from Acapulco.

The interiors are minimal, even the sombrero, the predictable Mexican accessory, isn’t on display. Amigo is spread over two levels, with a formal dining area on the ground floor, and a lounge atmosphere with test-tube chandeliers upstairs.

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Each order is artistically crafted, keeping in mind the Mexicans’ passion for colour. We begin with a balmy broth of Green Pozole (Rs 275), described as an 18th century creation from Guerrero. The soup, cooked with green tomatillos and serano chilli, is laden with bits of corn, kidney beans and chicken. If you’re craving for Mexican salad, go for Molcajete (Rs 275). A trolley stacked with avocado fruits and a variety of condiments is rolled in. Pick your fruit and it is ceremoniously scooped and mixed with onions, chillies and jalapenos. The dip is a good accompaniment for the rest of your meal and accompanies tortilla rings for a crunchy munch.

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