As part of our Progressive Feast in August, our second stop was one of our favourite Mexican restaurants, Méjico in Sydney’s CBD.
The team at Méjico take their guests on a journey through the heart of Mexican cuisine, where regional flavours and techniques are united in a modern, market-to-table menu. 
We have been lucky enough to secure the recipe for their Mole Negro and Rhubarb Salsa. Mole is a traditional Mexican marinade or sauce. At our event, it was paired perfectly with their spit-roasted porchetta. You could serve this duo at home with any meats or vegetables or as a sauce to elevate any of your favourite Mexican dishes. 
Of course, no Mexican feast would be complete without a Margarita and the team at Méjico have also shared their signature recipe with us.  

Mole Negro

Recipe makes 6-8 servings and can be kept in the fridge for up to 7 days. 

Ingredients

  • 4 dried ancho chillies
  • 60g long red chillies
  • 50ml olive oil
  • 200g red onion
  • 10g garlic
  • 3g cinnamon
  • 3g ground cumin
  • 3g ground coriander
  • 5g dried oregano
  • 60g honey
  • 50g dark chocolate
  • 80g Roma tomato
  • 50g Peanuts

Method

  1. Put the dried ancho chillies in a small saucepan and cover with water. Place over medium heat and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave to cool completely.
  2. Halve and finely slice the fresh red chillies, then peel and finely chop the onion and garlic and set aside.
  3. Toast the peanuts in the oven or in a dry fry pan until golden.
  4. Place a medium frying pan over medium-low heat and add a good splash of oil. Add the onion, garlic and red chillies to the pan and sauté for 10 minutes, until softened but not browned.
  5. Stir in the cinnamon, cumin, coriander and oregano, fry for 1 minute, then remove from the heat.
  6. Once the ancho chillies have cooled, remove and discard their stems and keep the water they were cooked to the side. Place the chillies and a splash of the cooking water in the blender and blend until you have a paste. You may need to add more water, then spoon in the sautéed onion mixture and blend. 
  7. Add the peanuts, honey and chocolate, and an extra splash of cooking water. Roughly chop and throw in the tomato and season generously with sea salt and black pepper. Then blend everything together until you have a thick paste, adding more water if needed.
  8. Serve at room temperature with Rhubarb Salsa and your favourite meat, vegetable or Mexican dish.

Rhubarb salsa

Recipe makes 6-8 servings and can be kept in the fridge for up to 7 days. 

Ingredients

  • Zest of 2 oranges
  • 500g rhubarb stalks, coarsely chopped
  • 40g ginger, finely diced
  • 200g red onion, finely diced
  • 40g jalapeno, finely diced and seeds removed
  • 80g green capsicum, diced
  • 125g agave syrup
  • 60g lemon juice
  • 3g salt

Method

  1. Soften the rhubarb for 10-15 minutes by simmering in a pot with a few tablespoons of water over medium heat, until it begins to fall apart.
  2. Remove from heat, mix through all remaining ingredients and cool to room temperature.
  3. Serve at room temperature with Mole Negro and your favourite meat, vegetable or Mexican dish. 

Méjico’s Signature Margarita

Ingredients

  • 45ml Olmecca Altos Plata Tequila – or your favourite
  • 15 ml of triple sec
  • 45ml of lemon juice
  • 15 ml of egg white
  • 15 ml of agave
  1. Add all ingredients into a shaker and dry shake (without ice). If you don’t have a cocktail shaker, a large clean jar can work as a substitute. 
  2. Add a large handful of ice and shake again until well mixed.
  3. Served in a salt-rimmed margarita glass. Enjoy!

Take a look at Méjico’s full menu here.

See the video from our Progressive Feast event here.