You can’t book this joint, you turn up and hope there’s a place at the bar or at one of the ramshackle tables around the room. More often than not there isn’t…but you’ve come tantalisingly close, you make it through the heavy black curtain that hangs inside the joint’s front door right onto the main floor were a dream of a waitress stops you dead in your tracks with her crimson smile and immediately your head fills the smell fresh lime and the sweet tequila which seems to be on a constant flow topping off row after row of Mexican Margaritas that span the length of the long dark bar. It’s dimly lit, its noisey, its packed, its alive, its full of the same people as you… hunters of killer Mexican food, the best in the Country…..you’ve come to the right place…it’s friggin dam near perfect!
You hold your breath as the waitress scans the room looking for any available space and as she does a satisfied couple rise to leave from the diner style stools at the far end of the long Margarita heavy bar….right by the kitchen……..guess what…your in. She turns her crimson smile back to you and nods her head toward the best seats in the house…buckle up…… welcome to 777…..the best restaurant in Dublin.
OK – so I have love affair with this joint..I make no apologies! This dish of Elotes, Guacamole and Spiced Chicken is just my nod to the heroes that run this place…I love you all!
WHAT YOU NEED – for 2
2 fresh corn on the cobs
2 tbs sour cream (or mayo if you feel like it)
50 grams Manchego cheese grated
1 large (perfectly ripe) avocado
Juice of 1/2 small lime
Pinch of chili flakes
1/2 small red onion finely diced
Fresh Coriander shredded (about a cup full)
2 large free range chicken breasts
1 tbs sweet paprika
2 tps cumin powder
2 tbs yogurt
Juice 1/2 lime
2 tps salt
2 tps lemon pepper
2 tps cayenne pepper
HOW YOU DO IT – in this order
Step 1: Combine in a large bowl the paprika, cumin, yogurt, lime, salt, peppers to make a marinade. Dunk in the chicken and smother with marinade – cling and sling in the fridge for a couple of hours.
Step 2: Place the chicken under the grill – it will take 3 minutes on each side – time enough to make the Elotes and Guacamole.
Step 3: Peel and stone the avocado, break it up with a fork (not to a mush) and gently mix in the onion, chili, lime juice and 1/2 the fresh coriander.
Step 4: Add the corns to boiling salted water and cook for about 2 minutes. As it cooks make the Elote paste – combine the sour cream with the Manchego cheese and a little scatter or the coriander.
Step 5: By this stage the chicken should be done (cut into it and check) – remove and slice (if you want!)
Step 6: Remove the corn and ‘paint’ with the sour cream mix and flick over some paprika and coriander*
Serve – well, whatever you damn well please just make sure you have a good bottle of something and a willing accomplice
*typically cooked and charred on a BBQ or the grill bars