Best known for tequila-induced nights of regret and bartop dancing, Zapata’s is pushing its Mexican fare upmarket with their rebranded second floor restaurant headed by Mi Tierra’s former chef.

Much like the bar’s second floor, The Hacienda’s menu is also a renovated version of Zapata’s’. The former Zapata’s Platter is now called the “Placa de Hacienda” (RMB180), which subs out crab cakes for ceviches. The mixed vegetable baby burritos still pack a lot of punch, and the dish is a good starter to get your dinner fiesta started. Our table also shared an order of fish tacos, two crispy tortillas stuffed with well-seasoned Baja fish (RMB85) and topped with sour cream, salsa, hot sauce and a lackluster guacamole. The fish is flaky and the fresh salsa is simple and refreshing.

Entrées have undergone the biggest upgrades, with highlights like smoked banana leaf-wrapped beef tenderloin smothered in a tamarind chili sauce (RMB220). The beef is tender and its flavor robust; the side of fresh salsa is a nice light counterpart to the heavy dish. However, the piñata pollo (RMB95) didn’t fare as well. A smoked chicken breast cleverly hides its stuffing of spinach, chorizo and cheese, much like an actual piñata would candy. The chicken is tender, but its complex flavors are overshadowed by an excess of salt. The accompanying roasted baby potatoes are both comforting and homey, but they don’t necessarily remind us of a Mexican home.

Luckly, the desserts are executed and imaginative. We shared a sweet twist on the traditional taco—fried bananas, lime and vanilla ice cream stuffed inside a sweet and crunchy shell. It was a delectable finish to an otherwise hit-or-miss meal.

The Hacienda is certainly festive—most chairs are adorned with a sombrero, which after a few shots of 100 percent agave tequila, are pretty darn fun. We’ll be back for the sweet and savory tacos after a drink (or 20) downstairs.

DETAILS

What: The Hacienda

Where: 2/F. 5 Hengshan Lu 衡山路5号2楼,

Tel: 6433-4104