The eatery has a range of tacos worth trying, including the unforgettable fried fish taco, which is probably the best rendition of the dish you are likely to find in the Klang Valley. — LA CHICA
Sometimes a restaurant needs to find its footing before it soars. Other times, it needs to find a new location and a brand-new demographic of diners appreciative of what it has to offer.
This is exactly what Leslie Gomez, the managing director of the Olive Tree Group (which owns and operates restaurants like Rockafellers, Rock Bottom and Frangipaani) discovered when he first opened his Mexican eatery La Chica Mexican Grill in Changkat Bukit Bintang in Kuala Lumpur.
“Changkat is an area which is mixed up with pubs, bars, clubs and all that, so the brand never picked up quite how we wanted it to because the whole area is very tourist-driven,” says Gomez.
Gomez then turned his attentions to Bangsar and opened a second La Chica outlet along the Jalan Bangkung stretch. The difference in reception was so overwhelming that not even six months later, he decided to open a third La Chica outlet – this time in Petaling Jaya’s Jaya One shopping plaza.
Gomez says there are plans to expand the La Chica range of Mexican restaurants throughout the Klang Valley.
“The change was incredible – it was an eye-opener for us, I think the food speaks for itself and people really accepted the brand,” he says.
The newest La Chicha outlet is located at The Square within the plaza and has an unmissable fun quality to it from the get-go. The eatery is frenetically colourful, with foliage dotted throughout, dazzling lights, a bright bar and basically everything you would expect from a feisty Mexican joint.
The menu reflects this vibrant atmosphere and serves up an assortment of robustly flavoured dishes to whet the appetite, with group executive chef Fazil Shahreen tending to the menu curation.
“We want this to be the pioneer restaurant for Mexican dishes in Malaysia. And while we are trying to be authentic, we also try to accommodate local taste preferences and make it an easy dining experience for everyone,” says Fazil.
To begin your Mexican feast here, look at indulging in the Gambas Al Ajillo (RM39) from the range of tapas and sharing platters on offer. Here, tiger prawns are drenched in a garlic-infused olive oil bath in what proves to be a gloriously simple offering whose attributes are evident from the very first mouthful. The prawns are fat and fluffy and suffused with the flavours of the garlic oil while the bread provided on the side is an excellent receptacle for mopping up all this garlicky, oily aquatic goodness.
Cooked for four hours, the Spanish oxtail is incredibly tender and this is buoyed by the creamy mashed potatoes added to the meal.
If you’re a fan of meltingly pliable meat, you’ll enjoy the goodness of the Rabo de Taro (RM34) which is essentially Spanish oxtail cooked with vegetables, herbs and beef stock on a low simmer for four hours until it is fall-off-bone tender. This is accentuated by a ring of cheesy mashed potatoes, which prove to be a sumptuous sidekick.
But make no mistakes, the shining star of this show is the oxtail which is succulent and tender to the point of just sliding down your gullet like only the softest sort of silk can.
Up next, try the Cordera Picante En Rodajas (RM39) which features thinly-sliced lamb cooked with habanero, onion and refried beans. This is one of those furiously spicy, incredibly good offerings that builds addiction from the very first bite. The lamb is very tender and this is offset by the fiery habanero and the softness of the pulses which add a mashed quality to this meal. There is so much to love on this plate that it will be hard to stop yourself from finishing the entire dish!
Vegetarian options also abound on La Chica’s menu and from what’s available, you could opt to try the Chuleton De Maiz Especiado (RM22) which features corn riblets, caliente powder, onion, cilantro, queso fresco and lime. The corn is dusted with the caliente powder which has a light tanginess that is instantly intriguing. Overall, this is a light, amiable offering that isn’t quite as memorable as the other tapas in this line-up which all seem to have a more powerful presence.
The corn is a light, tangy tapas option for people looking for something vegetable-friendly.
From the tacos on offer, there is plenty to choose from and you would do well to treat yourself to a few options. Start with the Poppers de Carne Jalapeno (RM19) which is made up of sliced beef, jalapeno poppers and lime cilantro. The tacos are soft tacos fashioned out of flour tortillas while the beef is marinated overnight with fajita seasoning. Overall, this is a meal that packs an instant flavour whammy while the jalapeno adds a fire-laced kick to your senses.
Next, indulge in the Pescado Con Pimiento Rojo (RM15) which is a taco filled with crispy fried fish, avocado and red pepper salsa. This is probably one of the best fried fish tacos you are likely to find anywhere. The standout here is the fish itself which has a crisp outer carapace that yields to flesh that is firm and has a good bite. The red pepper salsa and avocado add piquancy and creaminess and collectively, all these elements combine to forge an unforgettable, intoxicating quality.
If you’re after some sizzling fajitas, definitely look at trying the Pollo Fajita (RM38). This is made up of grilled chicken, sauteed onions, roasted capsicums served with slightly charred, warm tortillas, lettuce, guacamole, pico de gallo and sour cream.
The sizzling chicken fajita is a must-try dish that combines all the robust, riotous flavours so ubiquitous in Mexican cuisine into one memorable dish.
The dish arrives hissing and spitting on a sizzling hotpot and you are meant to spoon the hot chicken, capsicum and onions onto a warm tortilla, then dollop the rest of the accoutrements onto this concoction. If you want this spiced up, grab a bottle of the Mexican spicy salsa provided on each table and tuck in. The coalescence of flavours here is representative of the best sort of comfort food – warm, nourishing, a riotous explosion of tastes and just so much goodness packed into each mouthful.
End your meal here with something sweet in the form of the Flan (RM22). Made with condensed milk and caramel syrup, this warm, squidgy little mound of softness has a silken texture and a firm bite and a lovely, indulgent sweetness that will remind you of beach holidays and childhood play time.
The eatery also has a range of drinks on offer, both of the alcoholic and non-alcoholic variety, so if you’re feeling like a tipple or two, try the Margharita (RM32++). You can choose from a range of fruity flavours like strawberry, passionfruit and kiwi jalapeno, or even something tropical and familiar like the basil mango, which is floral and flavourful with a nuanced herbaceous underlining and just a tinge of alcohol to give it a buzzy fizz.
The flan is a smooth operator that delivers sweet pleasure in every mouthful. — LA CHICA
Moving forward, Gomez says he hopes to expand the brand throughout the Klang Valley so that more denizens will be able to try La Chica’s range of Mexican delights.
“I think there’s always been Mexican restaurants around. I think some have lasted and some have closed down. These days, when you walk into a place, you’ve got to go like, ‘Wow!’ on every count. I think we have that, so if there is a good location and La Chica could fit in, then why not?” he says.
La Chica Mexican Grill
G017 & G018
The Square, Jaya One
72A Jalan Prof Diraja Ungku Aziz
Section 13
46200 Petaling Jaya
Tel: 014-361 6260
Open daily: 11.30am to 1am
