Our combination of three: beef, cochinita pibil (slow-roasted pork), and slow-roasted lamb (RMB 62) were well-balanced and decently portioned though we did find the chicken a little dry and the pork a little too heavy on the cinnamon.
As such, they are one of the highlights here and are sturdy, fluffy, and just flavorful enough to complement the fillings within. Other than the odd abberation ("classic" clam chowder in a sourdough bread bowl?), the food here is authentic. Gao is quick to point out that the restaurant's corn tacos are made fresh daily using the traditional nixtamalization method, a 2,500-year-old process for corn preparation that increases nutritional value, flavor, and aroma. In his own words: "Mexican food has similar qualities to Chinese food in that it is enjoyed all around the world." After moving back to China he recruited the help of his old buddy and head chef Rogelio Gamboa, who braced for the cold and made the trip out East. This expansion to Topwin is likely to see it build a more diverse fanbase, which it deserves given that it's ostensibly a project of love by owner Gao "Javier" Yuan, a Harbin native who after moving to study in Mexico discovered a fondness for the local grub. Moji got its start down in Shuangjing, with a branch that has quietly existed for over six months. In fact, this branch isn't the restaurant's first. Though a visit to Moji Mexican Restaurant is a humbler affair to that of a few of the city's more established Mexican haunts, its homespun charm and convenient location in Sanlitun's Topwin Center earmark it as a decent lunch or low-key dinner spot.
Is Beijing's Mexican game reaching saturation point? We're just about getting to the point where the pang for tacos can be easily met, with a handful of solid options to relieve you of your immediate need.
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