You need Flash Player 7 installed on your computer to view this site correctly.
To download Flash Player, click here now
Special Announcement - News Flash
04/05/2010
Kevin and Lesley would like to announce that they have sold the Casa Mexicana restaurant after an amazing 24 years. We would like to thank our many customers for supporting us over the years, and wish you all well. The restaurant has been bought by John Vasiliou the incumbant restaurant manager, and his business partner Neo-Fidos Pavlou. We wish them all the best for the future, and hope they get as much fun from running Casa Mexican as we have. Kevin & Lesley Duff.
This is a classic fish dish from Mexico’s West coast. Get really fresh tuna loin, and if possible ask your fishmonger to slice it into 150g steaks, They don’t want to be too thin because the fish should still be pink in the middle when it is served. The Xnipec (pronounced Shni-pek) is a traditional Mayan side dish and is searingly hot so handle with care, but it is mellowed slightly by the beautifully creamy pureed avocado.
150g tuna steak – rub with sea salt and cracked black pepper, olive oil and fresh squeezed limejuice.
Xnipec – very finely diced red onion, finely chopped habanero chilli (scotch bonnet), fresh leaf coriander, squeezed orange juice and zest. Mix all these ingredients together in a bowl and leave for 1 hour in fridge.
Pureed avocado – the best variety of avocado for this is the hass avocado, which is identified by its warty skin. Use a hand blender to puree the avocado flesh and slowly add olive oil, fresh squeezed limejuice and season to taste. It should be smooth and creamy.
To cook
Sear tuna on a smoking hot ridge pan – this should take no more than 3 minutes on either side depending on thickness – the fish should still be deep pink in the middle.
Serve with rice, salad, crispy sautéed potatoes etc. along with the Xnipec and the pureed avocado.
Puchero Cordero -Braised lamb shanks with chorizo and sweet potato.
This is a deeply satisfying casserole style dish which is packed full of flavour. Once cooked the lamb should almost melt off the bone.
Allow one lamb shank per person - roast in deep roasting tin with a little oil on high heat for 30 mins until browned all over. Remove lamb & set aside. In the same roasting tin add coarsely chopped onions, chopped garlic, chillis, red peppers fresh leaf coriander including the stalks, sweet potato and celeriac. Brown well on a high heat on the hob, stirring frequently so that the onions completely caramelize.
Add tinned tomatoes, tomato puree and red wine. Stir well until simmering, and then add baby chorizo. Finally add the browned lamb shanks, cover and return to the oven for 2 hours at least, and check that the meat is almost falling off the bone. Only at this stage should you add any seasoning.
This dish is really a whole meal in itself, but if you want you can serve with rice ir even some crusty bread.
