Mamasita — Restaurant in Turin

This place is NOT Mexican food. Nothing like it. This is what people who try to cater to Europeans do. It's not Argentinian either. It's Spanish, Italian, Chinese who knows what. You'd be better off at a Taco Bell. I'm from Texas and this AIN'T EVEN Tex Mex or Mexican in any sense of the food. If you want fly me over and I'll teach you how to cook the real stuff or just watch YouTube. Stop pandering to the ignorant with bad taste in food and zero experience. I've not found a good place in all of Europe to even dream of calling it "Mexican food" this is no exception. Real Mexican food would blow these people's minds and probably upset their little tummies to no end. Give you some ingredient advice to make real "Mexican" : Lard, bacon grease, avocado oil, Maggie's, soy sauce, various vinegars like balsamic red wine vinegar, sugar, pinto and black beans, rice, avocado, onion, cilantro (i.e. coriander), garlic, fresh jalapeno, cilantro, habanero, lemons, limes-dried ancho & guajillo & arbol chillies for salsas, sauces and fresh ground chili powder, homemade flour and corn tortillas, comino (cumin), pinã, achiote paste, Chihuahua cheese, Oaxaca cheese, Monterey Jack, ten other cheeses Texican or Mexican. Shrimp, pulpo (octopus), chicken and chicken thighs especially, pork, skirt steak, Ribeyes, T-bone, quail, Bell peppers, make homemade deep fried white corn tortilla chips and serve it with salsa- salsa that's great needs this CANNED crushed tomato, fresh onion, cilantro, garlic, jalapeno and fresh flavorful skinless blended tomato (San marzanos are great), sea salt, fresh ground pepper, garlic powder, onion powder, ancho chilli powder, Mexican oregano, lemon/lime juice. You make that, figure out the ratios you'll have the best Tex Mex salsa for chips in the world. And you DON'T CHARGE for chips and salsa in a Mexican food restaurant. Next Guacamole: great guac needs 10 things: great avocado, light garlic, light purple onion, cilantro, lime/lemon juice, jalapeno, cayenne pepper dust, garlic powder, salt and pepper. You'll have the best guac on earth and tomato NEVER goes in guac. Make it in a mocalete table side fresh and charge a premium service. If you can learn to cook with all these basic things and make well seasoned meat the Americas way, and dozens of other simple things you'll be a Mexican/Tex Mex master. Drop the Argentina stuff got nothing to do with this sort of food the restaurant claims but is good in...

Great Mexican restaurant! The proportions are generous and the atmosphere is wonderful with an Aztec theme. Like all good Mexican restaurants, they have a bar and yes, they certainly do know how to make a margarita (ask for a margarita on the rocks and they will make it fresh, not give you the mix).

If you are in a big group, I highly recommend the nachos as they certainly don't disappoint. If you prefer fajitas, you'll need to be in two to order it, but certainly worth it in my humble opinion. If you aren't a fan of Mexican food, they have alternative options such as hamburger and fries.

If I had a complaint, it would perhaps be that the music can be a little on the loud side, but in the non-winter months, they open outside and of course the music stays inside. Very good place to bring a date for its fun environment. Families should not stray...

È uno dei migliori ristoranti messicani dove io abbia mangiato, di livello molto alto. Eravamo una decina di persone e abbiamo fatto il menù degustazione, che prevede antipasto misto della casa e un piatto a scelta tra Asado (grigliata mista di carne) e Fajitas Mamasita oppure la paella alla valenciana. Abbiamo scelto Asado + Fajitas e ci è piaciuto moltissimo! Tutto fresco, di ottima qualità, preparato in modo eccellente. Carne molto buona e non eccessivamente speziata, porzioni molto abbondanti. Tra gli antipasti i miei preferiti sono stati le papas rellenas (patate gratinate al forno con formaggio e pancetta) e gli jalapenos rellenos (peperoncini messicani in pastella ripieni di formaggio), per l'ottimo equilibrio con il piccante e la frittura. Tra i secondi invece, veramente buonissimo lo scamone argentino della grigliata mista e poi il ripieno delle Fajitas, davvero spettacolare, così come la salsina di accompagnamento in insalatina. Il prezzo per il menù degustazione è di 30€ a testa, escluse bevande e dolci. L'unica pecca è il tempo di attesa, leggermente lungo, ma c'è da considerare anche che era sabato sera e che la preparazione per tutta quella carne è ragionevolmente più lunga rispetto ad altri piatti per meno persone. Locale accogliente e con una bella atmosfera. In definitiva, ci...