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Muchachos

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Muchachos

Muchachos

New burritos joint Muchachos has opened at Keong Saik Street!

Starting from the extreme right of the counter, customers get to customize and build their burritos, staring from size, carbs, proteins, fats and finally salsa:

Sizes:
Burrito ($12) – Original San Franciscan silver bullet
Burritino ($9) – Beast Jr. for ladies

Carbs:
Rice – Texas long-grain tossed with cilantro and lime
Beans – Black turtle beans simmered with avocado leaves
Refried beans – Mashed pinto beans fried in bacon fat

Proteins:
Pollo Asado – Chicken thigh grilled over an open flame
Carne Asada – Skirt steak seared medium rare with a pink centre
Carnitas – Pork butt slow cooked in its own lard
Barbacoa – Lamb shoulder oven-braised until meltingly tender
Pescado – Whitefish fillet battered

Fats:
Sour cream – Whipped
Cheese – Freshly grated blend of mild cheddar and monterey jack
Guacamole – Made with real Californian Hass avocados

Salsas:
Pico de Gallo – Tomato, white onion, jalapeno chile
Salsa verde – Tomatillo, garlic, serrano chile
Salsa de Pina – Pineapple, red onion, habanero chile

Burrito in the making

Burrito in the making

Our Burritino consisted of “beans and refried beans”, “pollo asado”, “cheese” and “salsa de pina”. Before topping the salsa de pina, our burrito was steamed again in a customized steamer.

Burritino

Burritino

Unwrapped Burritino

Unwrapped Burritino

The Burrito looked like a bigger than usual Chinese popiah. It was generously jam-packed with the 5 different toppings. But probably the biggest downside of this burrito was the lack of seasoning and flavours. Based on the different textures of the mushy mashed pinto beans, the tender chicken cubes, the crunchy turtle beans and the slightly melted gooey cheese, we could differentiate the different toppings. However, the taste of each individual topping didn’t stand out, and was on the whole, rather bland. In fact, the only outstanding taste was that from the pineapples – the sour, tongue prickling tangy characteristic taste of pineapples. What was sorely lacking was a spicy kick with an overall savouriness.

Muchachos
22 Keong Saik Street

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Written by foodphd

July 16, 2013 at 1:01 pm

Posted in American, Texas-Mexican

Tagged with , ,

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