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FOOD & DRINK

Los Hermanos

Los Hermanos has found a niche somewhere between the taco trucks of the north and the classier acts of the inner city and south-side.
By Steve Lamattina
December 14, 2012
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Los Hermanos

Los Hermanos has found a niche somewhere between the taco trucks of the north and the classier acts of the inner city and south-side.
By Steve Lamattina
December 14, 2012
  shares

Hola amigos, meet Brunswick local Los Hermanos. Los Hermanos has found a niche somewhere between the taco trucks of the north and the classier acts of inner city and south-side Mexican eateries such as Touche Hombre and Mamasita. There are a few advantages that come with this: no lines or call-backs and tasty, traditional food without the pretension and price tag.

They cater for both the carnivores and herbivores among us, so you can choose from one of the five taco fillings ($5 each) that are as fun to eat as they are to say. Pollo (chicken), carne (beef), barbacoa (lamb, highly recommended), hongos (mushroom) or calabazitas (zucchini) are your filling options. Or why not try something a little more traditional like the ensalada de napales ($7.50); here you have a cactus salad filled with plump tomatoes, tangy lemon (from the tree out the back), red onions, feta cheese and coriander. My pick, though, are los sopes ($6.50 each); the delicious discs of cornflour covered in beans, homemade salsa and crisp lettuce topped with chicken, mushroom or zucchini. Try some of the local hot sauce for a fiery finale. Though the prices are modest, the serving sizes follow suit, so you may need a few items to fill the belly.

The bar's aesthetic perfectly suits owner Bruno Carreto's intention: to create a friendly, local drinking hole that people keep coming back to. It's cosy, casual and contemporary whether you're inside next to the wood panelled stickle-brick bar or outside under the fairy lights and fading summer sun. It's not a stretch to imagine you're perched at a bar somewhere in the hip colonia Condesa in Mexico City. From the banos out the back covered in Jose Posada-style skeleton chalk drawings, to the authentic pedigree of the lovely waiters, it's the little things that make the difference. A mixed local crowd fill out the place from mid-week on, so if you're not a fan of a background buzz, it's best to try earlier in the week.

And the best part? Los Hermanos' basic beer and wine menu is set to expand to encompass margaritas, tequilas and many a mezcal. Their future food menu promises more hearty, traditional dishes that can be shared amongst friends. I know I'm not alone in looking forward to sharing some smoky tequila-soaked nights with mates at Los Hermanos. Here's hoping they stick around.

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