Fresca Mexican Kitchen: Round Two. Earlier entry: May 7, 2012.
Fresca's menu is massive enough to warrant multiple visits (though the ceviche is elusively out of stock every time we're here); these prawns sauteed with guajillo chilies and garlic (RM21++), served with flour tortillas, have a nice Spanish tapas feel, but some might consider them too oily.
Sopa de fideo _ traditional Mexican chicken soup with angel hair noodles (RM14++). Always fun to sample comfort-food broths from different countries; we lapped this up, though it could have been thicker and richer.
Fried corn quesadillas, served street-food style, stuffed in half-moon parcels with portobello, button mushrooms and mozzarella cheese (RM14++). Similar to empanadas and something of a distant cousin to curry puffs; convenient finger food, fluffy and pleasantly grease-free.
Portobello mushrooms filled with beef bacon, peppers and cheese, baked in tequila sauce (RM18++). The flavors of Mexican cooking come alive through this one's spicy-tangy creaminess.
Beef-stuffed soft corn enchiladas (RM27++), smothered in sinful melted cheese and red chili sauce, served with refried beans, guacamole and red rice. Perpetually a pleasure; not too sure though whether we prefer Fresca's interpretation over the one at Frontera in Jaya One.
House-made nougat ice cream (RM8++), satisfying for the sweet tooth.
Flan de la casa (RM14++), a soft, milky-eggy creme caramel. Served with a sugary shot of soda, syrup and blueberries.
Tequi-lime pie (RM15++), a cross between cheesecake and a tart, scented with tequila (too subtly, we think) and lime.
Midnight Flight To Mexico (amaretto, lime, cinnamon).
Incognito In Mexico (reposado tequila, beer, cranberry juice, orange juice).
Alejandro (gin, cucumber, fresh mint, lime juice).
Fresca Mexican Kitchen and Bar,
G-242A, Ground Floor, The Gardens, Mid Valley City, Kuala Lumpur.