New in BGC: Mamacita, a Mexican restaurant with an equally stellar drinks programme

Barely a month into operations and the place is operating like a well-oiled machine. Co-owner Vince Landais credits the exceptional team that brought forth their collective vision. “The concept was built collaboratively with chefs, beverage experts, interior designers, and branding professionals—all of whom brought their own expertise and passion to the project. Our chef, for example, brings a wealth of knowledge in authentic Mexican cuisine while adding a modern twist to our menu. Similarly, our bar team specialises in crafting innovative cocktails that pay homage to Mexican traditions. Behind the scenes, our operational and marketing team ensures everything runs seamlessly and the story of Mamacita is shared authentically with our guests.”

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Chef Charles Montañez was called in to smooth out any rough edges on the menu, something that in turn became a learning experience and culinary reawakening for him. The young chef, known to be hardworking and humble, confesses to being unbound by old habits from his former Latin-inspired restaurant and opting to be driven by the creative direction of Mamacita’s co-owners. “With Mamacita, I am more free and easygoing as I kind of want to reflect the rawness of Mexican food on every plate, making it more pure and proper,” Montañez explains. “I feel like the result is more ideal as I see myself putting less on the plate, not overthinking the R&D and the process, while just having that non-negotiable rule of making good and tasty food. It’s also different (from my former restaurant) in a way that I am surrounded by people that are more knowledgeable in what they do, and have a clear sense of direction. I am privileged to have them contributing to my thoughts when we create, especially the co-owners who really know Mexican food. Some of them are actually Mexican and it has been my great pleasure learning more about their palate.”

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While the food clearly passed through much deliberation, the beverage programme at Mamacita is definitely no afterthought, either. In fact, their vast menu of agave-based spirits is currently clocking in at over 200 variants, an intentional feat according to co-owner Simon Cote. “The beverage programme at Mamacita is crafted with intentionality and respect for Mexican traditions while embracing creativity. We focus on premium tequilas, mezcals, and lesser-known spirits, sourcing from smaller, artisanal producers who emphasise quality and sustainability. Our cocktails are inspired by classic Mexican flavours like tamarind, jamaica (hibiscus), and cacao, paired with modern techniques and elegant presentations. Beyond drinks, our programme also incorporates the storytelling behind each spirit, ensuring guests connect with the culture and craftsmanship in every sip.”

A visit should include—and never be just limited to—an order of El Chapo (mezcal, sherry, passionfruit puree, lime, and pandan) and their iteration of a Paloma (tequila or mezcal, lime, Three Cents grapefruit soda, and sal de gusano). These should be accompanied by their incredibly simple guacamole which highlights only the most basic components: Haas avocado, onion, salt, and lime. Montanez allowed himself a bit more liberty with the elote which he showered generously with Doritos furikake for that unique crunch and flavour. Order generously and they will splay out their impressive array of salsas (of which they have 20 beautiful options) made in-house, each with a distinct flavour profile that compliments their selection of tacos (the shrimp gobernador taco, Baja fish taco, and carne asada are some stand-outs). If you want to order mains to share, the chicken mole comes highly recommended, but the pescado a la Talla brushed with two sauces—citrus de arbol and jalapeño salsa—is a true showstopper. 

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A wise internet philosopher once said: “I do not know the secret to happiness, but I tell you what: I have never been sad in a Mexican restaurant.” Mamacita, from the time they opened, has cultivated the energy of a joyous fiesta, and their co-owners are looking ahead to keep the delicious party going. They plan on opening a burrito and taco counter, for one, perfect for servicing the after-hours crowd or busy office-goers throughout the day. “We are incredibly grateful for the warm reception Mamacita has received so far, and expansion is definitely part of our vision,” Jouanneaud confesses. “That said, we believe in growing organically while staying true to our values. Our primary goal is to perfect the experience at our flagship location. In the future, we’re exploring opportunities to bring Mamacita to other communities. As well we would love to make a partnership with chef Charles as we believe he is a strong pillar to the success of Mamacita. Ultimately, any expansion will be guided by our commitment to delivering exceptional quality and authenticity.”

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