Hermanos En Cantina — Restaurant in Mount Lawley

Underwhelming. I gave you a 3 star rating because while I wont be back...the food at least how its written in the menu....has potential.

Initially I got excited when I read the menu but soon realized that whomever was cooking doesn't eat their own food. The taco ingredients had great potential but when you put the shredded cheese on top of cold lettuce and then put the meat on top...with every bite you are met with a clumpy wad of cold cheese. This not only tastes and feels weird in your mouth but when combined with a miniscule amount of sauce... it makes everything dry and hard to swallow...even after chewing. (Choked through 1 by dipping it in my queso, then, after a bite, I dissected the 2nd and just ate the meat)

The hot queso was ok. Good amount of heat but, whatever they did to make it, as it cools, it begins to separate and then you get half of a watery "cheese-like" substance and clumps of another cheese falling off. And the "chips" that they put with it were like pan-fried flour tortilla. WHY?! Why would you try and reinvent the wheel and ruin thousands of years of perfect corn tortilla recipes to substitute in some random, half cooked, fatbread type of flour tortilla? (ate about 4 of the weird, 1/2 cooked flour chips and then asked for plain ones. The waitress brought me about 8 Tostitos. LOL)

Suggestions Put the cheese on top of the meat. It will melt, especially if you put a warm sauce over the top. Better yet.. leave the cheese out.. If the sauce and the meat are on point...you dont need it. Create your queso with cheeses of the same density, Pepper jack, Monterey jack, Mozzarella, etc. BTW good quality chillies or Jalapenos would wouldve worked better than dumping hot sauce into it. For your queso and nachos.. Use beautiful basic corn tortilla. Authentic, different coloured ones are amazing, look great and are tasty. Warm your tortilla a little bit before loading them with taco ingredients. They fold better and its nicer to eat.

The wait staff were ok. But I would think that if it was me, I wouldnt let my staff wear trackie pants and that I would have them ask why a patron only ate half...

Oh boy, where do I even begin with these Mexican Chicken Nachos? Picture this: I excitedly ordered a plate of nachos, for our usual Friday Uber Eats order, dreaming of the crunchy chips, gooey cheese, and flavorful chicken. What I got instead was a tragic tale of disappointment served on a cold platter.

First off, let's talk temperature. Really though I can't complain since now that Uber drivers take 3 business days to deliver their 8 orders in 1 trip to make ends meet. Despite this, I wasn't expecting to feel relief from the current heat wave.

As for the chicken, well, it seems like the chef was on vacation when they made these nachos. The seasoning was as absent as my will to live after the first bite. I could have sprinkled more flavor on my dish by whispering "spice" over it. Seriously, even a sprinkle of salt would've been a step up. It was so bland that it made tofu seem like a flavor explosion. I've had more flavor in a glass of water.

In conclusion, these nachos were a culinary crime against humanity. Cold, dry, and about as seasoned as a retirement home bingo night. If you enjoy disappointment with a side of regret, then by all means, order these nachos. But if you have any respect for your taste buds, run far, far away. You're better off making nachos from the chips you find at the back of your pantry and topping them with whatever scraps you have in the fridge. Trust me, it'll be a gourmet feast compared to...

Let’s start with the ordering experience - a true masterclass in confusion. I asked if the taco shell was soft or hard and got the reassuring answer: “Yes, they’re open!” Excellent news for their opening hours, less helpful for dinner.

Gluten-free options? “Absolutely,” they said. Which explains why my “gluten-free” taco order came out as… nachos. Inspired choice. Half the menu was mysteriously unavailable, but at least I got to enjoy a thrilling game of menu bingo - cross-checking what I couldn’t have with what I might still be available.

The food itself? Edible in the same way cardboard technically qualifies as fiber. The fried chicken looked about as gluten-free as a bakery window display, so I kindly donated it to my dining companion.

Ambience? Think “urban wildlife sanctuary meets mystery cleaning schedule.” The pigeons seemed perfectly at home, which I suppose counts as an endorsement from the local bird community.

When I gently pointed out the order mix-up, the staff bristled - apparently the server was “new,” which I’m sure explains everything.

Dear owner: hospitality is a career choice, not an experimental art project. Hygiene and basic courtesy are not optional extras.

Two stars, purely because I survived the evening. Perth has countless better options - unless you’re a pigeon, in which...