Small but mighty and owner-operated, Chihuahua in Shanghai serves homey food with Mexican soul, inspired by a grandmother’s recipes, and founder Estefania Casas’ belief that simplicity and comfort are the way to go.
Back at its original spot on Xinzha Lu in Jing’an, the Mexican fonda is running smoothly with new dishes built for pure comfort: a shrimp cocktail that tastes like a summer salad and a gazpacho, a rich mole, and a messy, glorious plate of chilaquiles with birria for brunch.
Nomfluence Readers Deals: 15% off lunch a la carte (Tue-Fri). Click here to book.
Chihuahua | Estefania Casas
“I had an eight-year break from cooking and baking before I jumped back into the kitchen. Then, I promised myself I wouldn’t turn back.” — Estefania Casas
Estefania left Mexico at 17 to study pastry and management in Nice, France. By 2010, she found herself in China. In 2012, she came to Shanghai, where she worked restaurants, managed kitchens, and became a spirits ambassador. But something was missing. She missed cooking and craved autonomy.
She opened Chihuahua in 2020 — not a rocketing start. A glimmer of success led to a bigger space, then the post-pandemic crash forced a retreat. She landed back on her feet at the original location on Xinzha Lu, on the second floor of Orchard Road restaurant on Xinzha Lu.
Thankfully, the hurricane years are behind her now. Her team has stayed by her side — almost five years, all of them. In Shanghai hospitality, that almost never happens.
“Even though it was a rollercoaster, I think it is totally worth it. As a first-time owner, I had to learn a lot. I won’t change my experience, but I wouldn’t tell you, sure, go open a restaurant. I’d say, think about it. What people don’t see is that you’re basically married to your restaurant — it’s your baby, your husband, your pet, it’s everything,” says Estefania.
Recently, Chihuahua received a seal of approval from the Mexican Embassy and the Mexican Academy of Gastronomy for representing Mexican food abroad.
“I love what I do, honestly. And you know, when you get a good compliment about your food, it’s truly irreplaceable,” says Estefania.
The Food
Simplicity and comfort is the core of the menu, and at its heart are the tacos — and yes, they use corn tortillas.
The Beef Tongue Tacos (¥65/two) is a new favorite for me, tender beef tongue coated in a light green salsa. It goes down way too easy with a dab of hot sauce.
New Dishes: mole, shrimp cocktail, & chorizo tacos
The Mole Tacos (¥65/two) is a returning oldie. Shredded chicken over seasoned rice is coated in dark Zacatecas-style mole made with guava, ancho and guajillo chilies, and spices, topped with pickled onions. It’s smoky, fruity, and complex.
New on the menu are Chorizo Tacos (¥65/two) paired with tomatillo sauce. Salty, spicy, and greasy, perfect for those cheat days.
Also new on the menu is the Shrimp Cocktail (¥98). It’s like a cross between a summer salad and a gazpacho, served like an edible Bloody Mary with a house made guajillo-spiced salt rim. It’s fresh and citrusy with diced cucumber and tomato and plenty of plump shrimp.
The mole returns as Mole & Mushrooms (¥75), paired with earthy portobello mushrooms cooked in garlic butter, creamy refried beans, sour cream, and homemade queso fresco, served with corn tortillas to DIY your own tacos. For meat lovers, you can also add on carnitas.
For something simple but comforting, there are also Arepas (¥60/two), a savory baked corn flour cake with a side of guacamole.
Brunch Time: Chilaquilles & Al Pastor Sandwich
Brunch not only runs on weekends but on Fridays too, serving up from 11am to 4pm. A star dish? The Chilaquilles (¥98), available with three options, green salsa, red salsa, and with birria. And like any brunch dish, it comes with a coffee: Americano or Café de Olla.
The birria version is a messy-but-good plate loaded with fried corn tortillas soaked in the braising juices of the shredded slow-cooked beef, refried beans, and queso fresco. On the side, two sunny side up eggs complete the meal. It’s hearty and heavy, made for pure enjoyment.
Al Pastor is beloved by all, found at Chihuahua in tacos and burritos, so it makes sense that it would also find a place in a sandwich. The Al Pastor Sandwich (¥88) is slathered in salsa verde, creamy jalapeno salsa, and chipotle mayo, topped with cheese, pineapple, and avocado. Fully loaded with a kick of spice and a hint of sweetness from the pineapple. Only available during brunch.
Finally, for dessert, the house Tiramisu (¥50) gets its own Mexican spin, soaking the Italian dessert in horchata. It’s an egg-free dessert that’s soft and fluffy, not at all sweet, and caps off the meal.
Brunch runs every Friday to Sunday from 11am to 4pm. Free-flow is ¥150 for 2 hours, which includes frozen margaritas, michelada, mimosa, Ojo Rojo, and sangria.
What keeps her going
Estefania Casas built something that stuck. Not because it was easy, but because she refused to let it fail.
“A lot of people think, I’m getting rich with this. (Laughs) I’m like, not at this moment, no. But I love what I do.”
Nomfluence Readers Deals
Nomfluence readers get 15% off lunch a la carte, Tuesday to Friday from 11am to 3pm when you book via the link below.
Click here to book.
Chihuahua has vegetarian options. The restaurant is a dog-friendly venue.
Chihuahua
View the listing here.
