Mexican Fiesta at Sombrero

Sombrero – the wide-brimmed Mexican hat, may have no culinary connotation in the country of its origin, but for regulars in Muscat’s happening dining circuit, it is symbolic of the flavoursome Mexican food that has become the winning formula of Sombrero. Whether it is a platter of scrumptious nachos, stacks of delicious tacos, inviting rolls of burritos, salads and grilled meats or margaritas, sangrias and fruity delights, Sombrero, which relocated to its new prime location in Qurum, opposite the main entrance to the Qurum Commercial Centre, early this year, is a celebration of Mexican food in its aromatic glory.

Occupying two floors, with a terrace that overlooks the cityscape, Sombrero is designed to present a cosy interior with earthy tones and woody notes in its décor and design elements. The graceful balustrade lining the staircase leads to the main hall on the first floor, with the open kitchen adding a pleasant touch of animation to the proceedings within. There is a feel of warm familiarity and vibrancy in the decor, with interesting peppy touches in the low seats and on the walls, which are adorned with evocative mossy flourishes between faux bricks. Faint notes of background music flow in tandem with the unhurried pace in the restaurant, creating a laidback ambience; inviting guests to stay put as they tuck into warm wholesome Mexican food and indulge in friendly chatter.

It was a cloudy noon sky that greeted us from the windowed private room as we sat down to indulge in a Mexican affair; a seemingly endless affair at that, thanks to our generous hosts who ensured that we did justice to the extensive menu. Our luncheon began with a sensorial
Hibiscus Sangria , a homemade hibiscus concoction steeped with fresh tropical fruits; it was accompanied by a platter of Corn Bread, with sour cream on top and chipotle honey butter on the side. The fresh new taste of corn bread still lingers…

Our long list of starters at Sombrero began with Jack-n-Chicken Poppers with mango habenero, a crispy and flavourful popper to work up an appetite for a large meal. The starters flowed on to our table like characters in a play, each one making an entry with a colourful flourish. The platter of Chicken Nachos, loaded with wasabi guac, ranch dressing, caramelised onions and candied jalapenos is easily a sharing platter if you intend to have a complete three-course meal. Beware of the jalapenos on the top though – unless spice is your taste quotient. The Crispy Chicken Tacos that followed, with sour cream, salsa and guacamole could easily be a meal by itself. The tacos are packed with tender chicken pieces and the accompanying dips do complete justice to the dish. We also tried the Ancho-glazed Shrimp Tacos with griddled tortilla and mustard cress and crema; and Chicken Tinga Tacos on freshly girdled corn tortilla.

What makes Mexican food wholesome is the accompaniment of greens and salads with every dish – not forgetting the pure vegetarian delights to cater to vegetarians. We had Arugula Salad and chilli passion puree from the salad counter with roasted beets, spiced figs, feta, caramelised shallots and popped amaranth; and Aji Agave Chicken Salad with mixed greens, tomatoes, black beans, corn and green mayo served with grilled chicken fillet. We followed this with a selection of delicious wraps:  Quesadilla Visstosa with vegetables tossed in homemade spices and served with wasabi guac and crema; Enchilada Verde; and Jack-n-Chicken Burrito. Our votes went to the wholesome burrito with scrumptious chicken packed in to present a mouthful of flavours and the chicken salad with crispy greens and a delicious dressing.

The mains were equally elaborate at the Sombrero. We tasted Yucatan Char-grilled Chicken with Wahacan mole, mashed potato and veggies; and Tri-chilli Salmon, served with spiced coconut cream, black olive, aurugula salad.

To add to the interest factor of our large meal, we were also served Black Lemon Mint, Arabian Mule with homemade vanilla, ginger ale and mint reduction; Smoked Rosemary and Rose Petal Margarita; and Passion Fruit and Chia Spritzer with mint leaves and lemon in an ice-ball. We finished the lavish lunch with Gourmet Churros topped with caramel sauce and served with vanilla ice-cream and matcha fudge. The warm, melt-in-the-mouth churros are simply divine.

Go on, check out Sombrero in its new, naturally lit avatar, and feel the exuberance of Mexican food come alive with every mouthful.

Mother’s Day Collection from Malabar