After two years of messy eating, Muchachos gets a facelift. This Cali-Mex joint's approach follows in the build-your-own burrito vein. Owners Jonathan Yang (an ex-PR consultant) and SHATEC-grad Elson Lee, the self-described muchachos with a brotherly bond, were likewise inspired by American-style burrito joints that take their reference from the ones found in San Francisco's Mission District.
Originally with a minimalist, semi-industrial feel, the restaurant now has a brand new look for its dining room, logo and colour scheme, but the restaurant’s aim remains simple: ‘burritos from noon to midnight’, as it says on their door. While the West Coast-harking flavours remain unchanged, Muchachos adds meaty tacos, a California burrito and a shrimp wrap inspired by Miami to the menu. Prices remain, starting from $9 for a smaller-sized burritino (for the ‘womenfolk’ and ‘nansy-pansies’, taunts their distressed copper signboard), and $12 for a fuller burrito – the lowest prices of all the recent Mexican joints (and which may have also inspired Club Street’s Pistola into lowering their prices to a flat $12 for all items).
There’s a basic selection of beans, rice and salsa, plus the option of five proteins to add into your burrito (all for the base price) – we recommend the sinfully juicy pork butt carnitas cooked in its own fat, or the oven-braised lamb shoulder barbacoa; the pescado, a deepfried and battered whitefish fillet made Baja-style, looks tempting as well. Price supplements are included for the cheese blend of cheddar and Monterey Jack ($1), which is steamed to gooeyness the traditional Mexican way in a specially-imported machine, and guacamole ($2). At the end of the line, you have the option of smothering your hand-held meal in a collection of free hot sauces like Cholula and Sriracha.
Sans hot sauces, the burritos are pretty mild spice-wise. But, if your mouth ever needs a hose down, Muchachos mercifully offers a tall glass of tap water for free, and sells bottles of Vitaminwater, Schwepps Ginger Beer and coconut water, with future plans of introducing the quintessentially Mexican Corona.
22 Keong Saik Rd
|Opening hours:||Mon-Sat noon-midnight|
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