Nestled away in bustling Carrington lies Antojitos. I spent this rainy afternoon here, catching up with some old friends, munching on Vegetarian Mulitas and drinking an iced beverage of coconut, rice milk and cinnamon called a Horchata / Orxata. I wish I’d brought my balaclava.
The restaurant is cosy, the staff are smiling and unassuming, the food was delicious and healthy. The green habanero sauce was flavoursome but about as piquant as milk. Thankfully I know a guy who runs the underground illegal Novocastrian chilli pepper scene and grows his own Trinidad Scorpion Peppers as well as making his own sauce.
Scorpion peppers were once the hottest known until the competitive pepper growers dabbled in genetic modification splicing hot peppers with pure capsaican, spawning unholy creations, such as the Buht Joloki, subsequently superceded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013.
In summary: La comida estaba deliciosa! In December drinking horchata, I’d look psychotic in a balaclava, Winter’s cold is too much to handle, Pincher crabs that pinch at your sandals…
|Opening Hours: Tues – Sat, 11:00 to 20:00
Address: 87 Young Street, Carrington, New South Wales, Australia 2294
Facebook: Antojitos on Bacefook
World’s Hottest Chilli: Carolina Reaper at 1.57 million SHU (Scoville Heat Units)