I HAD picked our Mexican dinner package from Las Carretas for its variety of dishes. In it were a Mexican-inspired roasted whole chicken with pepper sauce, pulled lamb sliders, mussel habanero, mushroom soup, mashed potato and chicken fajitas. I was impressed, watching the food being unloaded from the delivery van that was neatly fitted with thermal boxes to ensure that the food is kept hot for a long time.

What we were having were one of three Chinese New Year packages from Las Carretas. Our Package B had ample food for a family of six, at RM329+. It’s such a pleasant diversion from the usual Chinese fare we indulge a lot in at this time.

I had asked for the roast chicken to be sliced, so the juices ran over the vegetables of celery, carrot, onions and potato in the deep tray. The chicken had been basted during roasting, with butter combined with chipotle, smoked paprika and ancho chilli. The chicken came with a flavourful black pepper sauce, with some of the roasting juices added to it.

Fajitas are my thing. You can ask for beef or chicken to roll up in a soft tortilla together with guacamole, sour cream, cheese (matured cheddar and mozzarella) and capsicum salsa. We did well with the sliced Cajun-flavoured chicken breast sauteed with green and red bell peppers and onions, adding lashings of guacamole, some sour cream, cheese and the spicy and sweet capsicum salsa for the tortilla wrap.

My fajita yielded some yummy bites. In the restaurant, the meat would have been presented sizzling on a hot skillet.

Then there was the hearty mushroom soup we had, with the tasty pulled lamb sliders put together with small, toasted brioche buns. Some of us couldn’t resist the chunky, buttery mashed potato, adding to it some mushroom sauce. It was a delicious combination.

The Mussel Habanero had black mussels in a creamy seafood stock with spices, habanero and coriander. Habanero is one of the hottest chillies, 100 times hotter than a jalapeño. I could pick up the slight heat in the sauce, like the chef had been careful with the habanero. I would have preferred a less creamy immersion for the mussels.

Our Package B is RM329+, and you could add a bottle of Santa Rita Reserve 2016 Cabernet Sauvignon for RM98+. Package A is for four people, at RM199+. It is roasted whole chicken, roasted vegetables, cheese quesadillas, mushroom soup, cauliflower rice and tortilla chips. Package C (for six, at RM499+) has roast chicken, roast beef or lamb leg, roasted potatoes, roast vegetables, mushroom soup, cauliflower rice, tortilla chips and all the accompanying sauces.

These CNY Packages are on offer till February 26. There’s also a Valentine’s dinner set at RM85+ per pax.

Las Carretas was started by Chef Victor Siow in Taipan, Subang, 25 years ago. He has since opened two more outlets in Ampang and Damansara Heights.

Why Mexican? “At that time, it was a good and innovative concept as everyone was doing Italian or Mediterranean,” said Victor. “Furthermore, we could serve both steaks and Mexican cuisine together.”

Popular at Las Carretas are poppers (stuffed jalapeños), nachos, fajitas, soft-shell tacos, enchiladas, dry-aged steaks, wagyu (rump cap and cheek), charbroiled beef back ribs and lamb shank. And of course, you must have a margarita if you are dining in.

Las Carretas is at 29 USJ 10/1F, 47620 Subang UEP, Selangor (03-5637 3058), 22, Persiaran Ampang, Kuala Lumpur (03-4257 1668) and B-07 Semantan Avenue, 10, Jalan Semantan, Damansara Heights, Kuala Lumpur (03-2093 0380). – February 13, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.