Named for his successful line of dips and chips, Mad Mexican is Jose Hadad’s “slow-fast Mexican restaurant,” meaning that all of the food is made fresh and by hand, with the option of dining in or taking your food to go. There’s a clear emphasis on the fact that a quick meal should not be synonymous with greasy, preservative-packed and carelessly prepared: for lack of a better word — junk. Tacos are dressed simply with finely chopped onions and cilantro, allowing the diners to garnish their meal with the salsa(s) of their choosing. Options include a zesty salsa verde, a fresh pico de gallo so chunky it resembles bruschetta and a salsa morita that carries a touch of heat: all made daily and in-house, of course. Mad Mexican Tacos on offer include slow-cooked carnitas (pork), lamb and thinly sliced steak marinated in oregano, rosemary, thyme and lemon that’s seared on a grill, then nestled into two warm, soft tortilla shells because one simply won’t bear the weight of its contents. There is also a ceviche bar, larger options for entrees and plenty of burritos and tortas to get your fill of Mexican flavours.
