SquareMeal Review of
A far cry from the cheap and cheerful clichés of Mexican food, Peyotito features refined cooking by Eduardo Garciam, whose Maximo Bistro in Mexico City is in the Latin American premier league. Zingy ceviches such as scallops with chilli, tomato and a hint of coconut set the tone, ahead of more elaborate mains – perhaps crisp sea bream with a slick of salsa verde or charred poussin accompanied by a complex sauce involving hints of coffee, sesame, chilli and chocolate. There are definitely no refried beans on this upscale menu, although desserts such as mascarpone cheesecake with cactus and fig compote stay in familiar territory. Wine buffs have a short international list, while cocktail fans should try the signature Margarita, its salty rim enhanced by chilli and a small bottle of mezcal on the side. Peyotito’s industrial-chic interior has exposed brickwork, a concrete bar and neon sculpture announcing ‘Tequila is for the living, mezcal is to wake the dead’.