I have not been to Mexico and I do wonder what authentic Mexican food tastes like. My experiences at Mexican restaurants in the past have always left me wondering if I like the cuisine, it certainly has never been in my list of top five favourites. The jury however, had always remained silent on judgement because as I said I have never experienced it in an authentic environment. 

My recent dinner at Cafe Iguana did not shed any light on the question, it just left me confused and wondering about my choices.

Tequila Theme

While we were trying to decide what to order we tried the recommended traditional Margarita, a perfect option in summer. You can choose which tequila you have (from an extensive list), we went for the Patron. It was so good, it deserves special mention and was almost too easy to drink with its belly up punch instead of throat down hit that occurs with cheaper tequila. More salt on the rim would have been nice. This was served with a spicy tomato salsa and tortilla chips, which is complimentary with a drink order.

The Traditional Guacamole was chosen from a selection of four, and we also ordered the Salmon Salad.

The guacamole was exemplary, instead of the pureed mess resembling baby food that is often served, this version was chunky. The sweet and creamy avocado was balanced by the onion, which had a bit of kick but did not become obvious until the end, thereby complementing the other ingredients (tomato and coriander) instead of overwhelming them. The tortilla chips it was served with were good too.

The salad was a bit disappointing and not something I would order again. The menu description was cilantro (coriander) and tequila cured salmon on romaine lettuce with citrus vinaigrette. The salmon although nice had an almost leathery texture and an intense cured flavour, which had somehow reduced the salmon-ness of the fish. We wondered if the tequila with its own flavour had altered the taste of the salmon. It was also a little overdressed and while the mustard in the dressing came through it was the sweetness that hit the taste buds first, which made it a tad too sweet for our palates. 

Is this Authentic Mexican?

From the selection of four tacos we chose the Carnitas - three freshly made soft corn tortillas with braised pork chunks in orange and tequila, served with guacamole. And, from the mains the Pescado Al Achiote - pan-fried sea bass in achiote, served with pineapple salsa, and black beans and rice (served on side).

The tortillas themselves were delicious with a good texture. The large pork chunks had a rather tough texture, taking a few too many chews for it to be digested easily. The smaller pieces were more enjoyable as they were slightly crunchy on the outside. For me, there is a certain something in Mexican food that gives it a flavour as if it has been sitting around for a few days that I have never liked, and this pork reminded me of that. While a little harsh, my friend said, that the pork was like Christmas turkey that was being eaten in mid-January! 

The achiote sauce served with the fish was as spicy as it looked and on its own had a good flavour. Achiote sauce is made from the seed of a tropical American tree and is a common ingredient in Mexican cuisine, especially in the Yucatan region. The seed is mostly used for its red, rust colour with its subtle sweet, peppery flavour usually overwhelmed by the other ingredients, such as chilli, that are commonly added when making the sauce.

When I first tried the fish with the sauce I thought to myself, I don't think I like it, something not quite right about it, a little bitter perhaps. I think my dining companion was having similar thoughts and he picked up the piece of lime that was on the side of the plate and gave it a good squeeze. This didn't help. The pineapple salsa helped a little as it gave it contrasting flavour, but still the last flavour in the mouth was bitter. My friend investigated further by having a piece of the center of the fish that had been untouched or influenced by the sauce - it wasn't fresh, it wasn't off, but it did not have that fresh sea smell, and certainly hadn't been pulled from the ocean that day or perhaps even the day before. The coriander did give the dish some freshness. The green rice with peas was tasty, but I found the black beans to be just OK. 

I think even if the fish has been uber fresh that this dish would still not have worked, the sauce and the fish are not in harmony. We made an interesting discovery, trying a bit of the sauce with the pork, and some of the pineapple salsa we discovered our own signature dish, and for us it was better than either of our main choices. According to my research post-meal, while achiote paste is used with fish and chicken dishes, its more common pairing is pork.

I Wonder

Key Lime Pie and Churros were our dessert choices. The pie was too sweet, no hints of sourness and the meringue had a strong egg taste. The churros (tastes like a doughnut) were delicious and got a big thumbs up from my companion. The chocolate sauce with its hints of orange, cinnamon and coconut was good enough to eat on its own.

To finish we had a double espresso that was surprisingly good and a glass of premium tequila; the first time I have enjoyed tequila as a sipping drink and can see why lovers of good tequila don't skull it in one. It can be as complex and enjoyable as any cognac.

At the end of the meal we wondered if we had ordered badly, would it have been better to have a seafood taco and a meat main. We concluded that with a relatively small menu all the dishes should be good. While I might not hurry back to give it a second try I will go back for that that did shine - the salsa, the guacamole, the churros, and the tequila. 

Ambience, Service, Price

Bright walls are the first thing that hits you when you see the restaurant, followed by the matching menus, and the whimsical Mexican pictures. The restaurant offers two very distinct dining experiences. Downstairs is a bar where you can dine that gets very loud once the tequila starts flowing and will not be for everyone. Upstairs is a more mellow space - from the interior with its splashes of colour to the ambience itself. 

The staff are relaxed, perhaps a little too relaxed - no one told us what the soup of the day was, and no one made any recommendations regarding signature dishes. The sharing plates we were given were more like bread plates, too small for eating off.

The prices are friendly; our appetisers cost $68 and $78, the taco was $92, the fish main was $148, desserts were $48 and $38. There is a $1 surcharge per person which is donated to ROSEcharities. There is an extensive tequila list to choose from, perhaps the most extensive in the city, and an interesting selection of Mexican beers. The wine list is limited but the beers do work well with the cuisine.

There is also a Cafe Iguana at Elements that has a more extensive menu and drinks list.