No, you don’t have to ‘bring’ your own – we’re talking ‘build’ your own burrito bowls at Tex-Mex local El Camino in Byron.
Everyone loves burritos, and in fact, El Camino already have different options in their burrito repertoire to cater for different tastes: the traditional flour tortilla wraps and a healthier burrito ‘bowl’ that comprises an abundance of ingredients served in a bowl, minus the tortilla – but we live in an age that celebrates individualism, and you don’t have to be satisfied with just a few options. Now with their BYO option customers can tailor-make a burrito bowl ($15) to suit their personal cravings.
There are three steps to BYO burrito bliss (or potentially a burrito bomb-out, depending on how disconnected from reality your food-combining is on the night):
First, pick a protein. There are eight to choose from: grilled adobo chicken, lime and pepper steak, confit portobello, chilli con carne, vegetarian chilli, slow-cooked beef brisket, al pastor pork, and grilled prawns. Guests can double up their protein fix for an additional $5.
Second, load the burrito with up to 13 ingredients, spanning: pico de gallo, pickled jalapenos, pineapple salsa, shaved cabbage, tortilla chips, black beans and red rice.
Third, finish it with a choice of three dressings: coriander and lime, blue cheese and mayo, or chipotle ranch – as well as the almost obligatory sour cream and Cheddar cheese.
El Camino Cantina culinary director Gabor Denes said a BYO option was the obvious next step for the original burrito bowl, which bursts with avocado, pico de gallo, red cabbage, cucumber, Spanish onion, black beans, corn, tortilla crisps, cheese, and lime and coriander dressing, and can be boosted with protein options, as it is a huge hit with guests.
‘A build your own option is the perfect way for burrito lovers, like me, to create a meal that suits their personal taste. For example, if I’m really hungry and looking to fuel up, I like to create layers of big flavours with ingredients such as six-hour, slow-cooked beef brisket, doused in smoky BBQ sauce, pickled jalapenos, black beans, red rice and corn,’ Gabor says.
‘On the other hand, if I’m looking for a lighter option, I’ll go for something like the smoky-chipotle flavour of grilled adobo chicken, alongside the traditional Mexican salsa pico de gallo, capsicum, cucumber and coriander.’
Build Your Own burrito bowls are available at all El Camino Cantina locations – including the one with the great balcony at Mercato, overlooking Jonson St.
El Camino Cantina. 108-110 Jonson Street, Byron Bay.