In new head chef Diego Hingosa Vega, Despensa Mexican restaurant has something very special in la cocina – its kitchen.
Diego is Mexican, originally from San Luis Potosi, and has been in New Zealand since 2011 and is very enthusiastic and talented when creating authentic, flavoursome dishes from his homeland.
He’s had an interesting culinary journey in New Zealand to get to Despensa in Picton Street, having cooked at remote luxury lodges, and getting an opportunity to work alongside acclaimed Kiwi chef, Kent Baddeley.
Despensa owner Ted Waters is excited about Diego’s arrival and says the dining out scene in Howick Village “has just got a whole lot spicier”.
On a recent cold and wet night when the Times visited Diego and Despensa, it was evident that he’s a true master of his craft with a focused willingness to continue learning and innovating.
He served up three dishes to taste, starting with a magnificent looking and delicious passionfruit and lime ceviche with hibiscus gel resting on a bed of guacamole.
The ceviche (raw fish) creation combined chilli and spice and blended perfectly in textures to melt in the mouth, delivering a lingering and enjoyable aftertaste.
The main dish, a chicken tortilla, has a star, the traditional Mexican sauce the mole, which Diego says can contain lots of different ingredients depending on its chef’s preferences.
It’s topped with guacamole and feta cheese and is just the right kind of meal one needs in this colder weather when the appetite is strong.
For dessert, Diego’s rice pudding is another pleasant surprise, an uplifting new take on a traditional favourite, with its vanilla cinnamon flavours, the burnt glaze topping and fresh mango chilli sorbet.
Ted says: “Diego enjoys the charm of Howick Village, and we’re thrilled to see him bring his authentic Mexican flavours to our local food scene.
“Under Diego’s guidance, Despensa is poised to become the go-to destination for those craving genuine Mexican cuisine with a modern twist.
“We can’t wait to see how his creative vision continually transforms the menu and brings the community together over delicious food.”
