If you’re athletic enough to make it up the infamous Curtin House stairs, we think you’ve earned something substantial from the dinner or bar menu at Mesa Verde. It’s always a good idea, actually. The daunting tequila list shouldn’t be tackled on an empty stomach.
Start with some oysters or tortilla chips before moving onto a few rounds of tacos made with El Cielo tortillas. Choices might include goat barbacoa or the cult favourite of Baja-style rockling with burnt pickled cabbage and crema ranchera.
Larger mains include achiote chicken quesadillas, a 450-gram bone-in rib eye with chimichurri and guajillo butter, and The Tlayuda – a crisp, flattened tortilla topped with grilled corn, black beans, squash, Oaxacan cheese and salsa macha.
There are also side dishes and desserts, though you can’t leave without a trio of Mexican doughnuts topped with salted espresso dulce de leche and whipped sour cream.
Like many Mexican joints, Mesa understands the importance of atmosphere. A rotating cast of DJs keep the mood festive under the warm, Mark Douglass-designed pendant lighting; and the daily happy hour (Tuesday to Saturday) keeps things lubricated with $10 Margaritas from 4pm. Mesa Verde also hosts regular mezcal masterclasses, so you can dive headfirst into the style and learn a thing or two while you’re at it.
