So, I’ve been to Brunswick<\/a> and Common Grounds<\/a> and wanted to give the recently opened (and much anticipated) Muchachas<\/a><\/strong> a try. \u00a0As a former Angeleno, finding good Mexican is always on my radar (Zoe from Table No 7 tells me Fuego<\/a> at Souq Al Bahar is worth a visit, which is probably where I should’ve gone for lunch).<\/p>\n

While Google Maps still wants to believe Al Wasl exists in its previous form close to Safa Park, after a wrong(ish) turn or two, I found myself in front of the Holiday Inn Express. \u00a0There is approximately zero parking available, so I took a turn around the building, failed to find parking in the first dirt lot, and committed to the second dirt lot (fairly convinced I was going to get stuck in the sand). \u00a0For anyone with mobility or issues walking the heat…probably don’t park where I did (although I don’t know where you’re supposed to park). \u00a0After walking through a construction site, I returned — victorious and sweaty — to the Holiday Inn Express. \u00a0While the Tom&Serg location is bit unique, it still fits the vibe of the neighborhood. \u00a0I’m not entirely certain what market research went into placing a Mexican restaurant in a difficult location\/shabby hotel, but then again, I don’t work in that industry.<\/p>\n

While bright and very California chic, the actual interior of the restaurant is somewhat smaller than I thought it would be. \u00a0There is a creative ‘second level’ along with seating for various sizes of parties, and a bar. \u00a0As the hostess was on the phone when I walked in, I went ahead and found a seat on my own (‘yes, just one’ — dining on your own is a thing people do, I assure you). \u00a0With the exception of a\u00a0small piece of paper with the lunch specials, there was no menu for ala carte options, until I was presented with a larger piece of paper with other options.<\/p>\n

<\/a><\/p>\n

Ordering was…a challenge. \u00a0I first asked if I would be able to order something for takeaway. \u00a0Hubs was, of course, with me in spirit, and I wanted to make sure he would be able to sample some of the menu. \u00a0Unfortunately, there were no takeaway boxes. \u00a0I asked nicely again, and lo and behold, a takeaway box was procured. \u00a0Of my notes, hey Management, go ahead and order a few boxes. \u00a0So, I place my order…or, I think I do.<\/p>\n

First out was the Pink and Sparkling Margarita<\/em>. \u00a0Points for presentation and nary a taste of tequila. \u00a0It didn’t hit the mark for me (it wasn’t sweet enough, and the ‘sparkling’ element was decidedly lacking), so I think I would suggest ordering a classic margarita instead.<\/p>\n

<\/a><\/p>\n

Next up was the (complimentary) chips and salsa. \u00a0And by salsa, I mean the world’s smallest portion of salsa ever to be served in a restaurant (see the lead image for the very small bowls). \u00a0Perhaps it is my American nature, but I think this best describes my take on chips and salsa:<\/p>\n

<\/a><\/p>\n

With that established, I asked if they had any larger containers for salsa. \u00a0They did not.<\/p>\n

My appetizer was the Street style charred corn on the cob<\/em> (AED37). \u00a0Served in a way my 2-year-old nephew would be delighted by (yay Monty!), I was also quite happy. \u00a0However, if I do some math, it appears that I paid $3.25 per half ear of corn. \u00a0This fact makes me sad. \u00a0While the taste was less ‘street’ and\/or ‘charred,’ I didn’t mind the generous amount of sauce and cheese. \u00a0Upon review, I feel that AED25 (for four) would be a much better price point.<\/p>\n

<\/a><\/p>\n

As I waited, having eaten my three corn cobs and microscopic amounts of salsa, the waitress approached me and asked, “Did you order anything else?” \u00a0To which I commented, “Yes.” \u00a0She answered, “I forgot.” \u00a0Oh, okay then. \u00a0She put a rush on the Quesadillas de Camarones<\/em>, which, upon arrival, was shaped quite differently to any quesadilla\u00a0I’ve had the fortune of eating (or making). \u00a0The taste wasn’t spectacular (a hit of lime and cilantro would’ve gone a long way here), and I couldn’t get over the definition of the ‘quesadilla.’ \u00a0Points for presentation, but I would’ve preferred a traditional serving with far brighter notes of produce (onion! mango! garlic! anything!).<\/p>\n

<\/a>