Let’s get it out of the way. Sanchos is now Sanchez. Their new menu is decidedly hip and happening, so none of us should care that the ‘os’ was replaced with ‘ez’. Located in the piazza of UB City, the Mexican restaurant serves up some taquitos, nachos and tamales in style. When you get to sip on lip-smacking Margarita’s and delicious ceviche in a setting like this, there’s very little to complain about.

Sanchez is known for their party like atmosphere as much as their food, but with the recent tweaks to the menu – I’m betting the food will be the main draw. They still make a pretty mean Margarita and I definitely recommend the Mango version, though the classic will always be my favourite. If you have deep pockets they have a range of imported tequilas you can try. Go ahead and loosen those purse strings, I don’t think I’ve seen these bottles anywhere else.

We spent a good four hours mulling over our drinks and taking bites of their to-die-for Charred Corn and Black Bean Guacamole. They prepare the Guacamole fresh at your table and it’s a fun way to kick start the party. The blue corn tortillas are a novelty and make a splendid scoop for the creamy guacamole.

Getting a well-made Ceviche in our ooru is no longer wishful thinking. Here the raw fish is cured with lime juice, for a fresh Mexican spin on a salad. Fresh fish is key to a good ceviche (and to avoid any untoward health hazards), so I generally view it with suspicion in most restaurants.  Sanchez serves up a pretty delicious bowl of their ‘catch of the day’ cubed and mixed with citrus zest, lemon juice, avocados, tomatoes, cucumbers and jalapenos. We got lucky with red snapper that day and it made for a delectable starter.

Taquitos or mini tacos make for a perfect start to your Mexican meal, especially if you are a large group. This Fish Taquito was inspired by the Baja region in California and served up some beer battered fish dressed with chipotle mayo, pico de gallo, salsa and guacamole. Light and packing in the right amount of zing, I loved the taquitos.

I guarantee you will not find Tamales on the menu anywhere else in the city. So this is a must order if you want to try something out of the ordinary. A corn dog is steamed in a corn husk along with your choice of topping like minced chicken, mushroom or chorizo, smothered with a hot sauce, refried beans, Mexican rice and a blanket of melting cheese! Tamales originated in Mesoamerica and were staple meals for the Aztec’s. This Aztec inspired version that Sanchez serves is also Gluten free.

Apart from the usual Burritos, Chimichangas, Quesadillas, Fajita’s and Enchiladas, Sanchez also offers some interesting Main course options.  The Talla Fish from the Acapulco region consists of a fish fillet spread with mayonnaise and guajillo chillis wrapped in a banana leaf and baked. Served with a range of accompaniments like Mexican rice, frijoles, refritos and chipotle salasa – it’s an exciting meal. The Lamb Barbacoa has shredded braised lamb in guajillo chilli sauce served with mini corn tortillas. They also have two versions of Mole on the menu. The Chocolate Mole (no, it’s not sweet) made from more than 20 ingredients including dry fruits, nuts, chillis and dark chocolate is a signature Sanchez preparation and you will surprise your tastebuds with chicken covered in this chocolate sauce. The rarer Green Mole made with roasted pumpkin seeds, fresh chili, coriander and oregano is the Mexican version of a Pesto and goes great with Chicken, Pork or even green veggies.

The Tres Leches as dessert, is non-negotiable. The Sanchez version comes swimming in condensed milk and this home-style soaked sponge cake, always has us begging for more. Don’t be greedy and order one for yourself, because no matter how delicious it is, you can’t finish it without feeling like a stuffed tamale. Churros are a no-brainer, but try the Oozing Churros for a change. Here the fried donuts are piped with Chocolate or a Caramel filling and dusted with cinnamon sugar. If you can’t decide what to order, they have a nice dessert platter with taster portions of the house favorites.

Sanchez is a welcome break from the regular Tex-Mex fare that most Mexican restaurants in the city serve. It’s a real pleasure to see food gems from other parts of the country as well. Chef Vikas Seth, the brains behind the menu – has just returned from a trip to Mexico where apart from dining in the best restaurants the city has to offer, he also collaborated with well known chefs in Oaxaca City to learn and churn out regional delicacies. Cannot wait for him to distill this experience into Sanchez ! Zucchini Blossom Empanadas anybody ?

Sanchez,

UB City Mall, Vittal Mallya Road, Bengaluru,

Phone : +91 80 41755266

Cost : 1800/++ for a meal for two with drinks

Mall Parking available.

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