When I’m in the mood for Mexican food I’m serious. Serious about the strong flavors, simple often slow cooked meats, and about the authentic, no-joke, don’t drink the water if it’s from Mexico, dishes.
The one time I ventured down across the Mexican border was actually for Cinco de Mayo, when I was going to college in Southern California. I remember it distinctly because what we thought would be the ultimate Mexican celebration turned out to be a complete dud. Turns out that Cinco de Mayo is really an American celebration not a Mexican one. (Who knew?!)
After driving across the border we ended up in a little seaside town drinking Coronas and eating succulent, juicy lobsters, on the second floor of an open-air restaurant I can no longer recall the name of.
While I am all for tradition and a little of the unexpected, I also welcome the twist in the plans or the menu that takes you down a different path; where what you expected could maybe have been good but what you got was so much better. That lobster and those beers made for a much more pleasant afternoon than we’d probably really planned for with our original intentions of Cinco de Mayo Mayhem all those years ago.
Similarly, Cocina Hawaii, a modern twist on Mexican food right here in the heart of Kaka’ako is doing just that. Putting a modern twist on Mexican flavors that was so good that my mouth is already watering just telling you about it.
Daniel and I ventured here a week or so ago for dinner and thoroughly enjoyed every last bite.
Pictured here is perhaps one of the best Mexican inspired burgers I’ve ever had–the Tortaguesa burger, which features local Kualana Beef, avocado, pickled jalapenos, queso, grilled onions, housemade katsup and the clincher, that ooey gooey egg.
And the Mexican street corn, I could’ve eaten several plates of just this. Smothered in mayonnaise and chili, lime, queso and cilantro, the combination so tangy and savory that your just want to keep taking another bite.
Owned by Chef Quinton Frye who was a James Beard Award semi-finalist and Rising Star of the Year from Texas, it’s clear that Cocina is here to stay.
I’m happy to say that I’m looking forward to coming back here over and over again for what Chef Frye apparently considers his highest praise: seconds.
Cocina Hawaii, 667 Auahi St., Honolulu, Hi
Oh looks soo yummy. Gotta try it when we get there!