Located right next to the car parking of GK 2, M Block Market, Miss Margherita is one of the many iconic restaurants you’d find in the vicinity. You have to climb up a flight of stairs to reach the restaurant and you are always welcomed with a smile. If you are lucky, you may be able grab the seat by the window, to get a view of one of the capital’s best-planned markets. Even if you don’t that’s okay as the food more than makes up for it. we visited the restaurant during their Tacos and Tequilas festival, however, we did end up sampling various other items on the menu too, and here are our top picks.
We started off with their cilantro lime and chicken taco. The soft and juicy taco was brimming with the goodness of fresh guacamole, pickled red onions, goat cheese, rocket leaves, spicy sweet onions, jalapeno and sour cream.
Then we moved on to the ‘Blackened fish’ taco, unlike the tender chicken, the fish here had a crisp and smoky quality. It also came with the goodness of paprika, pickled onions, guacamole and refried beans.
Our taco trail continued with the ‘fish tikka taco’ and the ‘soy chilli glazed crispy prawns taco’, these fusion tacos also seemed like a nice fresh take that actually hit the spot.
We needed some munchies to go with our drinks, so from their fresh ‘Guacamole Bar’, we ordered the ‘Chipotle and Feta Guacamole’. Easily, one of the best choices we made that day. The fresh guacmole was made with mashed avocadoes, mild chillies, crumbled feta cheese, toasted garlic, tomatoes and spring onions. They were served with rainbow nachos along with some fresh salsa.
Further, we also tried their ‘Beer Marinated Mexican Hot Wings’.The crispy wings were dusted off with the paprika. Quite a tempting appetiser to be paired with your drinks.
We also sampled the ‘Mushroom and Charred Poblano Pepper Enchilads’. Cheese, mushrooms and fresh sauce, what can not work in its favour, eh?
We rounded off our meal with the ‘Classic Cinnamon Churros with chocolate and chilli chocolate sauce’. Quite a fitting finale we say.
For you, we also fetched the recipe of, Cilantro Lime Chicken Taco. See if you’d like to make it at home.
Ingredients:
- Tortilla Bread -1
- Chicken Breast Boneless - 100 gm
- Goat Cheese - 25 gm
- Diced Tomato - 30 gm
- Rocket Leaves- 50 gm
- Sour Cream - 30 gm
- Chopped Garlic
- Coriander Leaves - 50 gm
- Olive Oil- 20 ml
- Salt- 5 gm
- Black Pepper - 3 gm
- Tortilla Sheet
- Refined Flour- 600 gm
- Water - 350ml
- Salt -10gm
- Unsalted Butter/Lard- 60gm
- Baking Powder -10gm
Method
- Whisk the flour, salt, and baking powder together in a mixing bowl.
- Mix in the lard/unsalted butter with your fingers until the flour resembles cornmeal.
- Add the water and mix until the dough comes together.
- Place on a lightly floured surface and knead a few minutes until smooth and elastic.
- Divide the dough into 24 equal pieces and roll each piece into A ball.
- Preheat a large skillet over medium-high heat.
- Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
- Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
- Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
For the filling
- Marinate the boneless chicken breast with coriander, garlic, salt, pepper, olive oil and set aside in A cool dry place for around 30 min
- On a hot frying pan sear the chicken breast for around 3-4 minutes on each side
- Once cooked remove from pan and cut the chicken into strips
Assembly
- Spread the tortilla sheet with refried beans
- To this add the rocket, chicken strips, aged cheddar and goat cheese one on top of the other,
- Fold the tortilla and garnish with fresh diced tomato
- Optional add guacamole, fresh tomato salsa
