When Cloud Zero was dishing out barbecue grills, it was good. Now that they have added heartwarming Mexican cuisine to their menu, everything about the place has just gotten better. 

The elevator opened to Cloud Zero on the eleventh floor of the Summit Residency Airport Hotel. Managed by the Summit Group of Hotels and Resorts, the place is chic and shiny on the inside. Outside, the restaurant’s garden terrace opens up to a spectacular view of the airport, the golf course, and a slice of the stunningly chaotic valley. I was standing there on a sunny afternoon and imagining the beautiful city lights the same view would display later on in the evening. But what’s a view from a restaurant got to do when one is hungry for some delicious cooking? We were about to find out soon enough.

With the introduction of Mexican to their menu of barbecue grills, Cloud Zero organized a chef’s table flaunting most of the dishes from the aforementioned menu. It also worked as a tasting table, allowing everyone in attendance to get a sampling of each dish. The four-course menu kicked off with soup; to be specific, sopa de tortilla, which is a tomato, sweet corn, and zucchini broth garnished with a tower of shredded tortillas. There was very little trace of zucchini in the soup and even if there was any, it was overpowered by the tomato puree. The dish exuded more of the tanginess from the tomatoes and could have easily passed off as a tomato soup. The tortilla chips added to the texture of the overall dish. To be honest, I would have liked to see more of it than just four or five wafers.

The second course was their Caesar salad, which looked impressive rested on an eatable tortilla bowl. Thrown into it were crispy mixed greens, garlic croutons, shavings of cheese, and grilled chicken shreds, all tossed into a spicy chilli sauce caster dressing. The salad was crunchy and well seasoned, while the chicken added the much needed protein. Getting to the most important part of the meal, the main course, we had chicken fagita and chilli chicken corn carne. The former would have been spicy if not for the sour cream, which created a harmony in the meal. The latter was a stew consisting of chicken, chillies, tomatoes, and kidney beans. Topped with sour cream and salsa, and served with Mexican rice, the dish is fulfilling and close to the Nepali palate. Like the former dish, it has the kick expected in Mexican cuisine with the sour cream working as a soother. Together, they go well. However, if I were to choose a main course from the menu, it would be the nachos; it is, hands down, the winner amongst all the dishes. The humongous tortilla chip base is laden with shredded grilled chicken or vegetables, cheese, kidney beans, jalapeno, and olives. Double baked and topped with sour cream, pico de gallo, and salsa, the mountain of a dish makes for a hearty meal, not to forget an orchestra of flavors and textures for your palate. It is a moreish dish, which justified my shameless behavior of going back to the table again and again for more.

For dessert, you can choose from churros and lime cake. Churros is a South American dessert of deep fried runny dough coated in cinnamon, chocolate, and sugar. Served with chocolate syrup, the dish is perfectly okay but not something I like to indulge it. It lacks the richness that is expected from a dessert and there was something about its texture that didn’t quite speak to me. On the other hand, the lime cake is pretty decent. There is nothing extraordinary about it, but the freshness of the lime juice and yogurt was welcoming on a summer afternoon.

When lunch was over, if there was anything stuck in my head (and taste buds), it was the nachos and it is one reason I will go back to Cloud Zero again and again. The second will be the stunning view.