Stringy, warm baked cheese, fairly pleasant and savoury, glossy with olive oil, served with pretty good corn tortilla.
Ceviche tostada was pretty good, even if the ingredients were chopped into pieces that were slightly too big. The menu says they use pollack, which texturally was slightly different from the somewhat more meaty but also more tender versions I've had in the past.
Liked the savoury chorizo tacos the most, with just a bit of onion and coriander for contrast.
Fairly good cochinita pibil, long cooked to a soft meaty fibres, topped with slim slices of pickled onion.
Tinga, the slow cooked chicken in a tomato-based sauce, felt bland.
A red salsa had the slightly whiff of roasted chiles, and the green seemed slightly tangy but without much of the mellow spiciness.
I liked the horchata, with a good sprinkle of cinnamon on top.
Mostly fell into the pretty good for London category, probably would not hurt to crank up the spicing and complexity of the flavours. The tacos that I've had at Casa Morita were easily more savoury and full flavoured.
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