LAS CARRETAS MEXICAN RESTAURANT,
Lot B-0-7, Semantan Avenue,
10, Jalan Semantan,
Tel: 03-2093 0380)
Business hours: Noon-2.30pm
and 6pm-10.30pm (Monday- Sunday)
The restaurant’s low lighting and walls decorated to fit the Mexican theme sets the ambience for a perfect dining experience in the Damansara Heights area.
All that is missing in this restaurant is a man with a thick moustache, wearing a poncho and sombrero, greeting you as you step in.
Las Carretas Mexican Restaurant’s promotion menu changes every two months.
The restaurant known for its selection of steaks, ribs, stews and seafood is serving up something a little different this time.
Restaurateur and gastronome Victor Siow has brought in a new cut into the market, the Lamb Denver Ribs.
It is not just the cut that is different, it is also the cooking process.
The meat is slow-cooked first before it is grilled.
The air-flown Australian Lamb Denver Ribs, come from white stripe lambs that are raised on a diet of all-natural clover and rye pastures to guarantee great value for premium quality meat.
The brand White Stripe sources their lamb from South Eastern Australia, where the finest meat is produced.
They are carefully selected to ensure consistent quality, tenderness and flavour.
There are two types of Denver ribs to try here – the Ranch and Argentinean style.
Both are priced at RM75.90++.
The Lamb Denver Ribs Ranch style is 250g of juicy and succulent meat smeared with barbecue rub, presented with roast potato and thyme, and tossed with green and yellow zucchini topped with Furikake flakes. The Argentinean style has ribs basted with chimichurri and sweetened soy presented with roast potato perfumed with thyme and tossed green and yellow Furikake flakes.
Preparation takes a long time as the meat is cooked at a low temperature.
The wait is definitely worth it.
The Denvers are cooked sous vide and allowed to cook for hours.
This techique allows the meat to cook evenly without drying.
Not only does it eliminate the stress of having to constantly check the timer, it also helps to save the flavours of the meat.
When eating with Siow and his junior sous chef, Rafa’at Md Yusof, they told me to eat the ribs with my fingers.
“It’s the best way to enjoy ribs,” said Rafa’at.
As mentioned on the menu, both ribs are succulent, thick and the meat falls off the bone easily.
I preferred the Argentinean-style ribs, which was grilled and glazed and allowed to caramelise. Slightly sweet with a tinge of spice, it was my favourite of the night.
That is not to say the Ranch style was not good.
A problem for many when eating lamb is the smell but I assure you, there is not even a hint of it when eating this.
For a total Mexican experience, start your meal with Muchos – Minced Beef Crisp Tortilla Chips gratinated with jalapenos, bell pepper relish, enchilada sauce and loads of cheese.
It is the best starter to have when enjoying a good conversation while waiting for the perfect ribs.
You could have this with shredded chicken too, for RM22.90.
In the menu, it says the Crema de Champinones smothered mushroom soup will “bring out the million dollar smile in you”.
I tried this and I have to agree with the statement.
I appreciated that not much truffle oil was included in my soup, as truffle oil is not for everyone and a little too much could spoil the meal.
One cannot leave Las Carretas without sampling their margaritas, for which they are known for.
Let your hair down, especially if dining on a Friday night, and try their El Presidente or Patron Margarita for a more enjoyable time at the restaurant.
Promotion for the Lamb Denver Ribs will end on Aug 23.
You can find the appetising ribs in all its branches in Ampang, Subang and Damansara.
This is the writer’s personal observation and not an endorsement by StarMetro.