Restaurant review: Inside Hecho En Mexico on Peel Street, Adelaide

A new CBD restaurant is pumping out some delicious eats. But it might just be its drinks offering that leaves an even greater mark.

Some of the food – and drink – on offer at Hecho En Mexico on Peel St in the CBD.

Better known for its small bars, Peel St can be a quiet midweek destination for city diners, save for the perennially popular venue which shares its name.

But on this Wednesday night, there’s a surprising hustle and bustle to the newish eatery directly opposite the aforementioned Peel St Restaurant.

Hecho En Mexico is the new addition to the CBD laneway and with its bright neon yellow and purple signs, it’s hard to miss.

A successful Melbourne chain of Mexican restaurants, this is its first foray into Adelaide.

The interior of the two-level building features a row of faux cactuses alongside colourful Mexican-themed images and signage, including a giant portrait of an El Jimador, or agave farmer.

The exterior of the new Mexican restaurant on Peel St, Hecho En Mexico. Picture: Antimo Iannella

Some of Hecho en Mexico’s margaritas. Picture: Supplied

Agave plants are harvested for the production of spirits such as mezcal and tequila, which make up a significant section of Hecho’s drinks menu.

Eight different margaritas are on offer, along with four mezcalitas (margaritas using mezcal), plus a range of tequila and mezcal flights.

We choose the passionfruit margarita, which was potent yet delicious, and the Jarritos guava-flavoured soda, which has been made in Mexico since 1950.

When you add in the cervezas, small wine list and jugs of sangria, it’s fair to say those who enjoy a drink are spoiled for choice.

But ultimately, it’s about the food and here the options are overwhelming.

Victorian restaurant group Hecho en Mexico has opened on Adelaide's Peel St. Pictures: Supplied

Some of the Mexican fare an offer. Pictures: Supplied

Broken down into entrees, tacos, burritos, main plates and dessert, there’s also an extensive range of vegan dishes including chilli con carne.

It’s impossible to try everything so we start with the pulled pork tostada and chorizo taquitos. There’s a nice crunch to the tostada’s toasted tortilla and the moist pork, which has been cooking for eight hours, is packed with flavour.

The taquitos are the perfect snack to kick off the meal, and the pair of deep fried tortillas are seasoned with herbs, a dash of salsa fresca, sour cream and sit on a bed of corn chips.

They look like large spring rolls but the pastry is a wonderful texture and with the chorizo, it’s akin to tucking into a Mexican version of that old favourite, pigs in a blanket.

The chefs at Hecho make everything from scratch – except for their burrito wraps – and their gluten-free tortillas are crafted from a simple recipe of corn, salt, oil and water.

Co-founder Parveen Bajar moved to Australia in 2008, working in different kitchens while studying cookery. He launched Hecho in 2013 after falling in love with the cuisine.

Hecho en Mexico is the latest venue to open on the popular Peel St.

Peel St is Hecho en Mexico’s first South Australian location.

Our knowledgeable waitress helps us select our trio of tacos – chicken, prawn and pork – which come with a side of guacamole and lemon.

While the prawn is their most popular, as a carnivore, I enjoy the orange-infused pulled pork shoulder, which has been cooked overnight, and is topped with small bits of pineapple, corn salsa, salsa verde and ricotta salata cheese.

It’s an ideal balance of flavours in the same bite.

There’s a real hit of spice to the beer-battered fried prawn offering which is seasoned with tajin – a kind of chilli-lime seasoning – and also features green papaya and carrot slaw.

The three tacos have just the right amount of filling and aren’t overly oily or covered with salsas and sauce.

We tackle the sizzling fajitas for our main and the piping hot steak is served up with onion, capsicum, mushrooms and mild tomatillo salsa.

The meat is tender, though not quite as flavoursome as you might expect.

The side of tomato-imbued Mexican rice, frijoles charros, salsa fresca and chipotle aioli, combined with the corn tortillas, give the dish some punch.

Somehow there’s room for dessert, and we steer away from tradition and share the nutella burrito.

This one is deep-fried and stuffed with nutella, and served with vanilla ice-cream, strawberry and icing sugar on top.

It’s decadent, and though burrito itself is a bit too chewy, sweet tooths will enjoy the chocolate explosion.

Adelaide’s Mexican scene has blossomed in recent months, with a range of new venues opening up. While restaurant chains can sometimes be sneered at by food snobs, Hecho is one that’s well worth a visit.