Perth Food Review

A s someone from Arizona, I was interested to see how Australian's did mexican food. The restaurant was clean and the staff pleasant enough. The wait was not long for our rather large order (7 of us) however the rest of the evening was memorable for all the wrong reasons. What absolutely horrifying food! The first indication that something was wrong was the spearmint colored Guacamole (wizzed with sour cream from the looks of it) bland, and lifeless goop to be eated with stale corn chips. The Mexican rice was cooked and left for so long the top was hard when it emerged from the kitchen and was in fact brown rice with a shaker of taco/chili seasoning on it.The menu said "Chimichanga" however the chef never bothered to actually learn what a "Chimichanga" was just decided to put chili con carne in a tortilla (pronouned by the waitress as tortil La). When we asked the waitress if there was any shredded meat alternative we were advised to wait a moment, whilst the chef/owner (a rude fellow from New Zealand) came out and said that "the only people who had ever questioned the menu were Americans", and "what did we expect 10000km from Mexico?" In short, all the savory brilliance which is usually evident in Mexican cooking was sadly missing, leaving us in a restaurant in Perth Australia, paying through the nose for a bland, nasty meal served with a side of attitude, 10000km from Mexico and cooked by a Kiwi. What did we expect indeed.... Cook your own. check www.allrecipes.com if you need recipes, even the worst attempt has to be better than the tasteless crud served at Acapulco Annies.

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