Mention Mexican food, and tacos may be the first thing that comes to mind. Yet tacos are only the beginning. Beyond them lies a remarkably rich table — slow-simmered dishes and soups, rice, everyday home cooking and desserts. Mexico is a country so regionally diverse that its cuisine is often described in terms of six distinct culinary regions. Following “Spice Market” and “Hawaiian Festival”, our lunch buffet continues its journey through the world’s cuisines. This autumn, the stage is Mexico.
The highlight awaits at the very start of the buffet: the Taco Bar. Take a freshly griddled corn tortilla or a crisp tostada, choose your fillings, add your salsa — and from there, it’s entirely up to you.
For fillings, there is Carnitas, pork slowly cooked in lard until meltingly tender, and Tinga de Pollo, shredded chicken simmered in a tomato sauce brightened with smoky chipotle. Five salsas await: Guacamole made with avocado; Salsa Mexicana, whose red, white and green echo the colours of the Mexican flag; the refreshing heat of Salsa Verde; the toasty, fiery Salsa Macha; and the deep, rich Salsa de Adobo. Add fresh vegetables, cilantro, cheese and pickles as you like. Start with carnitas and guacamole, switch the filling for your second, then try the nutty warmth of salsa macha on your third. Build up the heat little by little, or return to a favourite combination — that is the joy of a buffet. Even at the same table, no two tacos will be quite alike.
Beyond the Taco Bar, more of Mexico’s table unfolds. Alongside familiar favourites such as Ceviche, seafood cured in lime, and Enchiladas, well loved at Mexican restaurants in Japan, you will find Sopa de Lima, a Yucatán-style lime soup; Frijoles, the everyday bean staple, and Molletes, bread topped with frijoles and baked; Arroz a la Tumbada, a Veracruz-style seafood rice; and the vivid green Arroz Verde. The dish we most hope you will try is Mole Poblano — chicken simmered in a sauce of chilies, spices, nuts and chocolate, and a centrepiece of Mexican celebrations. The toasty depth of chilies and spices gives way to layers of cacao richness and a subtle sweetness, a flavour rarely encountered in Japan. And in Mexico, spreading frijoles on a tortilla is perfectly ordinary — so why not bring another tortilla from the Taco Bar and give it a try? It is just the kind of freedom a buffet allows.
From late October to early November, Mexico enters its most vibrant season: the Day of the Dead (Día de los Muertos), when loved ones who have passed are said to return home to their families. Rather than a time of mourning, it is a festival that welcomes them back with colour and music, rooted in a uniquely Mexican view of life and death. As Sapporo’s trees shed their leaves and the days grow shorter, we bring you Mexico’s most colourful table at the time of year when colour is missed the most. Spend a weekend lunch surrounded by the colours and liveliness of Mexico.
【Period】
From Sunday, October 11, 2026
【Days】
Saturdays and Sundays
【Time】
12:00 – 14:00 (Last entry 13:30)
【Venue】
Barley Grill & Bar, 1F / Hotel Sosei Sapporo MGallery Collection
【Price】
Adults: ¥5,000 per person
Children (ages 6–11): ¥2,500 per person
Free for children under 6
Prices include 10% service charge and tax
【Menu】
Taco Bar
Freshly griddled corn tortillas and crisp tostadas, layered with your choice of fillings, salsas and toppings.
Fillings
・Carnitas (slow-cooked pork confit)
・Tinga de Pollo (chicken in tomato sauce)
Salsas
・Guacamole (avocado dip)
・Salsa Mexicana (fresh tomato and onion salsa)
・Salsa Verde (refreshing green chili and cilantro salsa)
・Salsa Macha (toasted chili and peanut salsa)
・Salsa de Adobo (deep, rich dried chili salsa)
Toppings
Mixed greens / Red onion / Cilantro / Cottage cheese / Tomato / Mixed cabbage / Pickles
Dishes
・Ceviche (citrus-cured seafood salad)
・Sopa de Lima (Yucatán-style lime soup)
・Molletes (Mexican-style bruschetta)
・Frijoles (Mexican bean paste)
・Albóndigas (Mexican meatballs)
・Pudín de Calabacita (zucchini gratin)
・Arroz Verde (green rice)
・Arroz a la Tumbada (Veracruz-style seafood rice)
・Enchiladas (baked rolled tortillas)
・Carne Asada (marinated steak, fajita-style)
・Pollo a la Plancha (griddled chicken, fajita-style)
・Mole Poblano (chicken in mole sauce)
Desserts
・Tres Leches (sponge cake soaked in three milks)
・Buñuelos (Mexican fried pastry)
・Flan Mexicano (rich Mexican custard)
Soft Drink Bar
Aguas Frescas (Mexican soft drinks)
Non-alcoholic drinks made with fruits and vegetables, enjoyed throughout Mexico and Latin America.
・Agua de Jamaica (hibiscus)
・Agua de Pepino (cucumber and lime)
・Agua de Piña (pineapple and mango)
※ Soft drinks, including aguas frescas, are included in the buffet price.
※ Corona Extra, Margarita and Tequila are available at an additional charge.
※ Some menu items may change according to the season and availability.
