Mexha

good reason to go up to Marousi is Mexha, the new Mexican gastrobar, which opened in the northern suburbs and puts Agios Konstantinou on the gastronomic map of Athens. Mexha’s open kitchen – with the cooks creating in full view – is, in two words, delicious and creative. The classic recipes are exemplary executed – such as the Beef Barbacoa, which melts in the mouth, the Chili con Carne, which is musky from the smoked peppers, or the Chicken Asado, which impresses with its tasty marinade. As for the fresh, handmade Chorizo, it is prepared daily and marinated for 24 hours, in achiote paste. Vegan options have already gained a fan following: Vegan Mexha Chili with peppers transforming lentils and Mexha’s Red Beans, with coriander and cumin, winning over even meat lovers. At the heart of Mexha’s cuisine are sauces. All handmade, with fresh herbs, nuts and spices. From the excellent dulcita, with smoked paprika or the handmade queso cheese sauce to the roasted chimexa, a Mexican inspired pesto, with lime, jalapeno & fresh coriander or the bruja, with roasted sunflower seeds, lime & habanero chili, they perfectly complement the burritos, the quesadillas and tacos, with handmade corn tortillas. A must try is of course the guacamole, which is made exclusively from ripe avocados. The Mexha menu, signed by Haris Ventis, is structured in such a way that the visitor can compose his dish, exactly as he wants and above all with as much chili as he can stand. And because Mexican is not complete without a cocktail, the list edited by the experienced Petros Danezis, hosts a collection of Margaritas – the Spicy Passion Margarita already has fans – and Signature Cocktails, based on tequila, rum and gin.