Cartell: Good address for Mexican tacos
Good tacos are rare in Zurich. Now fans of the iconic Mexican corn cake have a new place of pilgrimage: the newly opened Cartell at Sihlporte. We think: recommendable.
Where until recently Lucky Noodles were served, today the unmistakable smell of Mexican corn tortillas rises from the kitchen. In the newly opened Cartell on Sihlporte, Francesco conjures up considerable tacos on the table. The chef about the Cartell menu combines two qualities that are almost a guarantee for good tacos: He comes from Mexico and he is passionate about Mexican flavors.
Carrie and I have both been big tacos fans since a trip to Mexico. We don’t miss out on new openings that promise good tacos. And so we visited the Cartell a few days ago.
First impression
At the table we received a salt and pepper set in a standard design. This is also known from deer and leukemans. The archaic ensemble was seconded by an ashtray, also in a uniform design. That’s the first impression.
Fortunately, after this diver, the experience curve quickly turned positive.
The tacos were very solid. Francesco doesn’t use any homemade tortillas for them, but that doesn’t make them any less aromatic. This typical corn flavor, this soft and at the same time firm consistency of the thin flatbread, everything was there and it was just right.
Our visit
During our lunch visit, we ordered tacos al pastor. And chicken tacos. Both tasted as we hoped it would: authentic and full of flavors. If we had to name one favorite, it would be the Tacos al Pastor. The combination of tortilla, pork, Oaxaca cheese and the perfectly cooked sweet pineapple was stunning.
Because the Cartell menu doesn’t just offer tacos, we tried other dishes. Among other things, we wanted to check out the burrito and tried the vegetarian one, even if we’re not big fans of this crammed wrap. But lo and behold, we were pleasantly surprised, in terms of taste, the large caliber gave a lot.
Last but not least, we also ordered the Ceviche Maya. Francesco uses sea hake fillet for the cold cooked dish. The stock in which the fish is cooked cold is made from tomatoes, onions, coriander, cucumber, garlic oil, limes and chilli. He was bristling with exciting freshness. The fish, on the other hand, was cut into too large cubes for our taste and lacked the elegance and delicacy that it needed for this dish.
We thought the idea of the corn ribs was pretty cool. Francesco processes corn on the cob into a vegetarian porc rib alternative and serves the aromatic pieces as a starter.
Harry’s tip
At the Cartell you get good and authentic tacos. For them we would go back to this new restaurant at any time. We were most enthusiastic about the Tacos al Pastor. But this is due to our personal preference.
Address
Cartell, Sihlporte 3, 8001 Zürich, Tel. +41 43 558 28 27, cartell.ch
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