Time Out Says
Burro Blanco doesn’t want stylish décor and some fancy gimmicks to distract from the reason it exists. It’s here purely to sell some of the finest Mexican food the capital has to offer.
You could be forgiven for walking past this Al Khalidiya outlet without realising it’s there, but that’s part of the charm.
We kick off a thoroughly enjoyable meal with two of Burro Blanco’s most popular bites.
The avocado fritas are a revelation, with light and crispy batter providing the perfect contrast to the softness of the fresh flesh imported from Mexico.
Meanwhile the arancinos, the eatery’s own twist on arancini balls, are full of flavour and packed with a delicious blend of rice, vegetables and seasoning.
Both come with a wide range of salsa options, from pico de gallo or smoky chipotle to tangy tomatillo or habanero mango. Choose wisely, depending on how much heat you can handle.
The mains menu has all the Mexican favourites you would expect, including a host of customised burritos and tacos.
We go for the 12-inch pulled beef chuck with zesty black beans, coriander lime rice, medium hot salsa, guacamole and aged white cheddar.
It’s every bit as tasty as it sounds, and a generous serving leaves us feeling more stuffed than a piñata on Cinco de Mayo.
The one thing that will strike you about Burro Blanco is the freshness of the flavours. You can tell there’s no cutting corners when it comes to serving you a lip-smacking feast.
To use a cliché such as ‘hidden gem’ feels like a cheap way to describe this place, but it certainly packs a culinary punch greater than you might think at first sight.
Many people choose to drive down and park up outside, but there are a handful of makeshift barrel tables if you feel like dropping by on foot. It doesn’t need to make a fuss, in fact it doesn’t even need a front door, but if you’re a fan of Mexican bites and food truck charm, you need Burro Blanco in your life.
WHAT IS IT...
An understated street food treasure that’s well worth seeking out
The avocado fritas are a delightful mix of textures and flavours
15 Oct 2018
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