Helping homesick Americans get over their cravings for Tex-Mex since 2018, founders Logan Brouse and Chef Thijs, being of American and Dutch backgrounds, wanted to “take their unique food perspectives, wrap them up in a double shell of corn and flour, sprinkle them with cilantro, and give the world its first taste of something (they) feel is beautiful.” Yep! They do half-and-half flour and corn tortillas, which have the structural integrity of the former and the lightly sweet and nutty flavours of the latter. Genius, really.
Fan favourites include the Fried Fish Tacos, the Steak Asado, the Loaded Fries, and the Szechuan Twice-Cooked Pork, the last of which perfectly symbolises Tex-Mex’s adventurous foray into Zhongguo.
Look out for a slew of new dishes, which will be rolled out right after the madness of Christmas menus and year-end festivities: think salads (including a taco-less Burrito Bowl), sides (boneless chicken that’s consecutively crunchy and juicy), burgers (more on this below) and enchiladas.
Enchiladas, you say? Didn’t they have those before? Apparently not. “We had the enchilada technology before, but are only serving them now,” chuckles Chef Thijs, who was only whipping up tacos, burritos and quesadillas before.
But to go back to the burgers (and one burger-esque creation): these are creations that could put McDonald’s out of business. Take, for instance, the Big Mac Taco, which tastes for all the world like its inspiration — but BETTER. It’s all about the meat to bread ratio: more of the former and less of the latter, clearly.
Other good things to come: a textbook Smash Burger, a Chilli Cheese Burger crowded with minced beef and beans, and a Birria Burger that made our eyes roll into the backs of our heads. Someone call an optometrist. All burgers come with fries and a side salad, because you shouldn’t have to make hard decisions at this chill joint.
By Sammi Sowerby
