Media Tasting at Mad Mex
With more than 70 locations now operating in Australia and New Zeland, the wildly popular Mad Mex has found its way onto the shores of Singapore with its first restaurant in the financial district, Marina Bay Financial Centre (MBFC) Tower 3.
Despite being a fast takeaway concept, Mad Mex’s philosophy is to only use fresh, ethically-sourced ingredients in its food. The recipes used are available online alongside a nutritional calculator so that consumers know what they are actually eating. Customers can customise their Mexican favourites – Burrito, Naked Burrito, Tacos, Nachos, Quesadilla, Grande Melt and Ensalada to their liking.
Mad Mex takes its burrito very seriously, and this starts from the ingredients that go into the burrito – the tortilla, black beans, rice, fillings (choose from chicken pollo, veracruz tofu – a vegetarian/vegan option, chorizo chicken or beef barbacoa) and salsa. It is finally wrapped in Mad Mex’s signature red, jewel-toned foil to enable easy eating (simply tear along the perforated lines) and to protect your clothes from the potential dripping of salsa sauces.
Each salsa is made from scratch with chillies that are directly imported from Mexico using traditional Mexican recipes. For the meat lovers, do try the beef barbacoa. It is seasoned with real Ancho chillies and aromatic spices, then slow-cooked for 8 hours over a low fire to break the meat down before serving it pulled-beef style.
The guacamole is as fresh as it gets at Mad Mex. It is hand-smashed everyday in-house by the Mad Mex team and termed “Green Gold” by its founder Clovis Young because it’s so precious you would want to keep them all to yourself – no sharing when it comes to this. This Green Gold is infused with just the right balance of tangy tomato, earthy coriander and sweet onion and finished with a dash of sour lime juice to transfor into a glistening green boost of creamy richness. Eating this green gold freshly scooped from the mix was one of the best feelings ever.
Our favourite was these soft, fluffy, crescent-shaped pockets of deliciousness. These tacos were incredibly satisfying as the flour used to make a taco renders it much softer than its tortilla counterpart. We also love how generous they were with the guacamole such that our tacos were simply brimming with the green gold. There is also a soft corn option for those who are allergic to gluten.
If you are there with a group of friends, consider ordering these corn chips with 4 dips – 3 levels of salsa and cheese sauce (with added tomato and onion!).
For dessert lovers like us out there, you can consider ending the meal with these golden brown churros, lightly dusted with sugar and served with Belgium chocolate sauce.
As Clovis puts it, you don’t have to choose between a quick meal and quality healthy food, so head down to customise one of these Mexican favourites for yourself! Do note that no pork or lard is used in the food served at the current restaurant in Singapore.
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