Avantgarde burritos, tacos and some potatoes that are a reason for pilgrimage
Sometimes it seems that in gastronomy everything is said or invented. Nothing is further from reality, because we don't know how, but every so often a new trend emerges that leaves us all speechless. What if snow kakigori ice creams, what if cool fish and chips, what if the creative cachopus...
There is still much to tell and we have discovered another small revolution. if you walk by the central street of San Bernardo , soon something will clamorously call your attention. What is that tail? Why do people take photos of a facade? What happens in there? Specifically at number 64 The next shake-up in gastronomy has been born. Is named brutal burrito and as its name suggests, in addition to the stickers that are all over the place, it is not about kebabs, but about a step further in the perfection of one of the emblems of street cuisine, burritos.
The burritos are its most forceful proposal
The data didn't lie. the burrito is one of the most consumed things, but it was also true that the product was very improvable. And that's how this adventure began with three protagonists. They are Jose Jover, at the head of the operations department, who brought to the trio his extensive background after having worked at Burger King and Uber Eats. The second is Nacho Glass, that before embarking on Brutal Burrito he was CEO of the Pompeii sneaker brand and now he is with the marketing part. A third party was missing, the one who would shape the gastronomic proposal and, coincidences of life, they found the chef Javi Villasevil. You will know him because, after passing through the kitchens of greats like Quique Dacosta or Mugaritz, he opened his own restaurant in Madrid, Alpe. That was memorable, but, as happens many times, the model, for Javier himself, had been exhausted and then the pandemic arrived, so he decided to shut down. What if the truth was in this new project?
Of course he looks happy with the change and, through the mask, we intuit a big smile that only gives us the freedom to get out of the confinement that haute cuisine sometimes entails. “Here we have done what we wanted. We have very Mexican things and others totally unthinkable for Mexican things. We have thrown where we wanted and we have thought of everything ", account to Traveler.es. Even this break time has served them to give the coconut and create a round concept.
The premises, with an industrial aesthetic and the work of Burr Studio, tries to emulate the simplicity of many of the dining rooms in Mexico: just two long communal tables, stools, large windows overlooking the street and a panoramic view of the kitchen where the magic arises. “We really like that format that is both fast, but careful. The idea is to order at the bar, you take the drink (fresh waters, margaritas and Mexican beers) and the locator and we bring the order to the table”, Villasevil emphasizes.
The tortillas are 100% handmade and you can see how they are prepared live
There is no trap or cardboard because even the tortillas are 100% handmade and you can see how they are prepared live, which is one of its biggest claims. From a machine where they put the wheat flour dough and it comes out converted into a tortilla to a griddle where once they are prepared they are heated. The moment when the dough begins to puff is hypnotic and everyone wants to immortalize it.
From their many forays into Mexico and Texas, they have brought back a proposal based on their experiences, but also with that touch that only they could give it. Your maxims? Always use ingredients of the highest quality and fresh daily.
The central part of the proposal consists of three formats: burritos, which are the most forceful; tacos with blue corn tortilla or the bowl Format, in which the tortilla is replaced by lettuce, for those looking for a lighter option or ideal for lunch.
In the bowl format, the tortilla is replaced by lettuce
These three options share recipes, many of them are reminiscent of Mexican cuisine, but with their own side. One of the best sellers is the Supreme, based on fattier flavors, with boneless rib confit carnitas and pork knuckle cooked at low temperature, served with smoked tomatillo sauce, coriander and chopped onion.
It doesn't fall short either the Harlequin, with low-temperature pork belly and crispy skin, creamy egg, red onion, fresh herbs and three gochos sauce. If you want to opt for something lighter, the legendary it is perfect. It is assembled with chicken battered in tortilla chips and panko and sautéed pineapple, to which is added a sour cream of lime and habanero, chipotle mayonnaise and fresh lettuce. A feast of flavors.
Spicy lovers will have a crush on Satan. The burrito, of course. To make it, they use beef braised at low temperature in chili sauce sonorous style, that they wash down with guacamole and lime zest. Itchy, yes, but it is one of those spicy ones that you can't stop eating. They even have a vegan option, the Coward, resolved with fried cauliflower, roasted vegetables and macha sauce with almonds and guajillo chili. And if you go in search of more resounding flavors, black star It is the ideal one, with cheeks bathed in peanut mole, truffle mayonnaise, leek, mint and coriander.
They also embroider nachos, for which they use homemade tortilla chips
But it's not the only thing because to the offer they wanted to add starters and desserts. Why doesn't anyone add them when they think of burritos? The hit are the brutal bacon cheese, They really are the best we've tasted in a long time. "We cook the potatoes, and then fry them and crush them with skin and everything", Xavier explains. They are then au gratin with a mix of 4 cheeses, crispy bacon and ranch sauce. It is practically impossible to leave one on the tray. They also embroider the nachos, for those who use homemade tortilla chips, au gratin with a mix of 4 cheeses, spicy chorizo, lime mayonnaise, beans, black mole and onion.
And pay attention to the desserts. At the moment there are three a creamy dark chocolate and pure cocoa tart, a more refreshing option with a key lime tart with a cracker base and the most striking, the three suckling pigs. “To make it we have merged what is usually the tres leches cake, but of this we only use the sauce so that it is not so impregnated, and corn cake, which is usually only dry”, says the chef. The result is a corn cake bathed in tres leches sauce to put a floor on it.
Address: Calle de San Bernardo, 64 See map
Schedule: From Monday to Sunday from 12:30 to 00:00