Generally, South African restaurants equate Mexican fare with Tex-Mex: great wads of yellow cheese, and salsa out of a can. Perron is different. It serves modern Mexican dishes made from the freshest ingredients whose flavours are not eclipsed by all that goo and which look beautiful on the plate as well.

It was a Thursday evening and, even though the sun had barely gone down, the place was packed. We settled into the dainty ice-cream-coloured chairs for a spot of people-watching with our frozen margaritas that were icy and delicious and slipped down like a homesick coyote. For starters we tried the Killer Guac, which was all that guacamole should be: subtly seasoned, letting the flavours of the avocado shine through. The jalapeño poppers were my favourite though: just spicy enough and bursting with oozy goodness.

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We shared four los mas pequeños (the little ones) plates as a main, which was more than enough for the two of us. Perron’s famous fish tacos were the high point of the meal: lightly battered hake with Mexican slaw, spicy crema and guacamole, all served in a soft, fresh taco. The Popeye empanadas were a tasty vegetarian option: spinach and a trio of cheeses wrapped in pastry, deep-fried and served with tomato salsa.

Decadent Dessert

We didn’t really have space for dessert but, for “research purposes”, we shared the chocolate fulana, a dark-chocolate tart with a crunchy biscuit base that was dense and delicious. The extensive tequila menu and food that’s ideal for sharing make this a hugely popular spot for dates or large groups of friends. The place was “standing room only” when we visited, but the service was still top notch.

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Fans of Mexican food looking for the real deal should head to Perron. As should foodies in general. And those who like tequila. So, basically, everyone. It’s worth the wait.

Who, What, When

011 880 7296
perron.co.za

“Perron’s famous fish tacos were the high point of the meal: lightly battered hake with Mexican slaw, spicy crema and guacamole, all served in a soft, fresh taco”

Words: Belinda Mountain
Images: Supplied