![\"\"](\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/09\/4109F7D5-4CC0-4E85-B5BB-9CDF9BB45C35.jpeg?ssl=1\")
<\/a>On Tuesday evening\u00a0my friend Gary Peterson and I popped in at Mexicola Locale in Hout Bay, a Mexican Eatery, after an event we attended in the suburb. \u00a0We had planned to eat at the nearby Delish, but it was closed.<\/p>\nKnowing that the restaurant belongs to Chef Cheyne Morrisby, it was worth a try, and the little blue cottage attracted interest from outside.<\/p>\n
The service was very good, and good wines offered, but the Tacos disappointed. I loved the Churro waffle, but found it to be pricey. <\/p>\n
We were lucky that when we arrived at about 19h00 we got the last table in the back room, the room only containing two tables, and having a little fireplace, which our waitress lit for us, it being a bit smoky initially, but it settled down, she bringing burning wood pieces from what I assume was the kitchen.<\/p>\n
Our room had a red tinge, from two beaded Chillies covering the light bulb, spoiling all photographs. We had to use Gary\u2019s phone torch to read the menu – a candle on each table would be a good addition to the The Menu and Beverage List are printed on two sides of a grey A4 sheet. \u00a0We sorted out the drinks side first, I being allowed to taste two wines on the red wine list, not knowing either of them: a Rickety Bridge Foundation The Food Menu offered Snacks (tortilla chips, chorizo, and green olives – R25 – R40); Tacos between R50 – R60); Nachos (R70 – R85), Bochas (unexplained, Google informing that they are food in bowls, I chose a dish on the basis of it being mild and not containing chilli, perhaps not what one should do in a Mexican Eatery. \u00a0The Taco Locale contained mushrooms, red cabbage, avocado, and was topped with corn and lime yoghurt (R50). I asked for the red peppers to be excluded. \u00a0It was placed on an open tortilla, hanging over the edge of a small plate, a very small portion. Gary\u2019s Taco was the El Pastor one, it containing coal-roasted pork shoulder, blackened We were given cutlery, but we tried to eat the tacos by hand, becoming messy as the ingredients fell out of the rolled up taco\/tortilla. The dishes may have looked more attractive than my photographs reflect, Gary\u2019s phone torch having to do the honours in a very dark room which had red light effects.<\/p>\n The dessert was limited to two choices, and felt expensive at R85 for each. Gary and I shared a Churro Waffle, a strange concept, but it was delicious, making up a base as well as a lid, with a scoop of horchata ice cream (made with Mexican rice, Google explains, but it tasted just like local vanilla ice cream) in between, the toasted waffle being delicious. A very small bowl of 60% dark chocolate sauce was offered on the side. I forgot to photograph it, so looking forward to eating it.<\/p>\n We probably wouldn\u2019t go back for the food, but it is a place with great atmosphere and good service, great to meet friends for a glass of wine.<\/p>\n <\/p>\n Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein, My Cape Town Guide\/Mein Kapstadt Guide\u00a0Instagram: @Chrissy_Ulmenstein @MyCapeTownGuide<\/strong><\/p>\n<\/a>decor. \u00a0The walls in our section were painted a red-orange, and the Frida Kahlo print caught my eye immediately. We passed a chair with a sombrero, and there were Mexican touches throughout. \u00a0The bar in the entrance area is very rustic, with the spirits and wine bottles standing inside wooden boxes.<\/p>\n<\/a> Stone blend of predominantly Shiraz, \u00a0with small additions of Cinsault, Mourv\u00e8dre, and Grenache Noir (R55\/R210). I was intrigued with the Richard Kershaw Smugglers Boot GSM Blend 2017 (R70\/R300), a blend of undefined wines, no information of the cultivars to be found on the label. Google could assist, \u00a0the cultivars being Shiraz, Grenache and Mourv\u00e8dre. \u00a0I had high expectations of the Kershaw, but preferred the Foundation Stone.<\/p>\n<\/a>R35 – R85); and two Desserts, both at R85.<\/p>\n<\/a>, thyme and green chilli, avocado and lime (R60). \u00a0His taco\/tortilla didn\u2019t look too different to mine!<\/p>\nMexicola Locale, The Promenade, Scott Estate, Hout Bay, Cape Town. Facebook. No website. Reservations: @dineplan_app Instagram @ the_mexicola_locale<\/h3>\n