Muchacho: Launch event & Mexican beer recipe

Hola amigos! So, I've decided to spice it up a little this week and tell you about Aberdeen's hottest new takeaway restaurant, Muchacho. And when I say spice it up, I mean 'punch in your face' four chilli warning spice it up.

Muchacho. A hidden gem located in the heart of Aberdeen on Rose Street, offering up the very best authentic Mexican street food the city has to present. And, with the Mexican street food craze hitting the UK, there was no guessing that it would be long before the concept was brought to our doorstep, and oh how Muchacho has delivered...

Definition of Muchacho: 'Hey buddy' 'Hey young guy'

 

Brought to life by Lee Brandie, Elena Aspe and Darren Wilson, this foodie haven; with its bespoke interiors, and creative menu which has been masterfully developed by the innovative staff, has everything any burrito loving - quesadilla crunching individual could ask for.

Sold on the concept, the menu, and the vibe, it was exciting to hear that the business is looking to grow extremely quickly. With plans already in motion to move into the St Andrews market by the end of the year, the enthusiastic trio behind the business look to have six units open by the end of the second year in business. 

With food in mind, Muchacho's tantalising tacos and cocktails were in abundance at the soft launch, and for those driving or braving #dryanuary, there were plenty of mocktails too. The taco trio included the choice of chicken, beef, pork or vegetable, all of which were drizzled in different salsa's proving to be a similar concept to that of the Dorito roulette; a try if you dare type game, with a serious poker face required. The anticipation on who was going to end up with the spicy taco was electrifying, I just prayed it wouldn't be me. Not being a massive fan of spice, I was a little hesitant I would be able to enjoy the eatery's cuisine, however, with all tastes and spice-factors considered I was able to enjoy a little heat, without burning my mouth off. (The Pico De Gallo salsa is a must for those who can't handle the heat).

Cocktail/mocktail combo's in gasoline canisters; quirky; I like.

Satisfied with the food and drink, I turned to the aesthetics of the place, admiring the attention to detail of the interior design. Envisioning myself at a street food stall in the heart of Mexico, the whole manner of the place really did start to add to the full experience. With bespoke wood panelling, drawers on the walls and an artist's mural which could easily don the streets of Mexico, this place screams authenticity.

Winding down after two busy hours of networking with fellow bloggers Foodie Quine, the ladies from Lost in Food, and other media professionals, my belly was full and my mouth was now aching (which is no surprise after all that yapping). After his speech, Lee invited everyone to grab a dish of their choosing for the road. You'll see below what I decided to opt for, sharing with my family when I got home, who also gave the food two thumbs up.

Burritto with abodo chicken and pico de gallo sauce

Just before I parted for the evening I had one last question for the owners...but what about dessert?

Although there are no desserts on the menu at present, Elena mentioned that a classic, quick-and-easy Mexican dessert, churros, may be making their way onto the menu very soon. Best served with chocolate, honey or coffee sauces, these will no doubt be a massive hit with customers.

The restaurant is officially open to the public now, operating seven days a week from 10AM - 10PM. Even if you're not the biggest lover of spice, the talented team will ensure you receive a dish which is tailored to your liking and of the highest of quality. With innovation at the forefront of this restaurant, the specially created menu is one-of-a-kind, guaranteed to spice up the market.

Big shout out to Mario who let me sample his homemade Mexican beer (Michelada), which tasted quite similar to a Bloody Mary, with a serious kick and some added spice. I was pretty lucky in the sense that I was the only person at the event to sample this fire-breathing beer, so Mario, gracias for sharing a piece of your culture with me.

Check out my recipe for Michelada below:

Mexican beer; make your own Michelada

Recipe makes two drinks: 

• 1 1/2 cups of Mexican beer; Corona or Sol 
• 1 teaspoons Soy sauce
• 2 teaspoons Tabasco sauce (or hot sauce)
• 1/4 freshly squeezed lime juice with a splash of lemon juice (keep the reserved rinds)
• Sprinkle of freshly ground pepper
• Splash of Chilli powder
• Ice
• Salt or chilli powder for rimming the glass

Top tip: It's also been said that the locals in the South of Mexico like to serve the cocktail with shrimp, worth a try if you're a seafood fan!

Method:

1. Put the lime and lemon juice, soy sauce, Tabasco sauce, and a splash of chilli powder in a pitcher and mix together with the beer.

2. Place salt or chilli on a place, covering the bottom of it. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt or chilli. Fill glasses with ice and set aside.

3. Pour into the glasses and top with a few grinds of pepper and serve.

De Nada

  For Now...

Just Julia