Hacienda isn’t just a restaurant — it’s a full-on experience. From the moment we were seated, we were in the skilful hands of Skyla, our waitress for the afternoon. She struck that perfect balance of fun, engaging, and impressively knowledgeable, walking us through the highlights of the menu and setting the tone for what turned out to be one of the most memorable lunches I’ve had in Cape Town.
We kicked things off with a round of drinks — I went for the Añejo Old Fashioned (Patrón Añejo, chocolate chilli bitters, agave, and Frangelico), served with a flourish of smoke and drama. My friend had the Holy Berry, a non-alcoholic blend of grapefruit juice, lemon, strawberry and mint syrup, and ginger ale — beautifully balanced, tart and sweet with a subtle bitter finish.
While we took our time with the menu (everything sounded incredible), we were served a complimentary bowl of freshly made totopos — masa tortilla chips dusted with spring onion powder — along with the three “mother sauces” of the restaurant: guajillo and apricot, smoked white bean, and a zesty coriander tomatillo salsa. It’s a thoughtful touch and more than just a snack — as Skyla explained, whichever sauce we liked most could help guide us toward other dishes we might enjoy. That small insight made the whole experience feel tailored and intuitive — as if Hacienda were reading our taste buds in real-time.
We couldn’t resist the table-side guacamole, made by Skyla herself in a traditional molcajete (mortar and pestle) with tajin powder, tomato, onion, adobo, lime, and coriander. It showed us how disappointing most guacamoles are — this was bright, zesty, fresh, with just enough heat and loads of personality.
We also had the house mole — a labour of love made with nearly 30 ingredients and nurtured daily like a sourdough starter. On the day we visited, it was 259 days old and full of soul, served with warm tortillas in a little pouch. The richness and complexity were extraordinary — like eating history.
Taking Skyla’s advice, we shared a few standout dishes:
Corte Duro: 10-hour adobo-braised brisket served with beef mole, corn purée, ancho honey, and crispy papa asada. You could cut it with a spoon, and it was just as good as it sounds.
Empanada de Carne: Smoky guajillo beef wrapped in a flaky pastry, served with dulce y salado and Oaxacan cheese. I’ve thought about this dish nearly every day since — rich, beefy, cheesy, and deeply satisfying.
Oyster Borracha: Margarita granita, guajillo gel, pineapple slaw, and sorghum tajín popcorn. Light, fresh, tangy, and wildly inventive.
Tuna Curado: Grapefruit-cured tuna with mezcal leche pearls, avocado sorbet, and a chipotle milk crisp. The smokiness of the mezcal and the creaminess of the avocado made it a luxurious yet refreshing experience.
In between courses, we were given a selection of house-made hot sauces to sample — a must for any spice lover. The habanero and mango sauce really brought the heat, while the ancho and guava were a more mellow favourite. The chipotle and blueberry were playful and surprisingly well-balanced.
I couldn’t resist a second cocktail — the cheekily named Wanna Get Lei’d (Bacardi Añejo Cuatro, mango, lime, falernum, and Angostura chilli bitters) — as smooth and sunny as a long lunch should be.
Even though we were full, dessert was non-negotiable. I’m a churro junkie, so I went for the Churros de Flores — warm, flower-shaped churros with coffee namelaka, spiced dulce de leche, passionfruit, and chilli chocolate ice cream. My friend had the Atardecer Tropical, a tropical sunset on a plate featuring passionfruit crèmeux, pineapple salsa, coconut curd, and mango sorbet. Both desserts were technically stunning, and finished the meal on a high note.
Whether you’re in the mood for a casual lunch or an indulgent midday feast, Hacienda delivers an experience that’s as thoughtful as it is flavourful. The food is rooted in Mexican tradition but creatively reimagined, and the service made the whole afternoon one to remember. If you visit, you will surely leave still thinking about the mole and those empanadas days later.
Where: 92 Bree St, Cape Town City Centre, Cape Town, 8000
Phone: 021 422 0128