Made fresh all day every day!

All of our products are made from fresh, never frozen produce delivered to our restaurants 6 days a week. We don’t use artificial flavours or presevatives in our burritos and with a fully customisable menu, you can build a dish to suit your taste, cravings or diet!

MeatsWe only use grass-fed British Isle brisket in our Barbacoa, marinated and cooked over 24 hours until it’s melt-in-your-mouth delicious! Our higher welfare grilled chicken with house rub is approved by the Halal Food Authority.

Rice, Beans & Veg

Lightly toasted & mixed with a rich tomato or zesty coriander paste, our fragrant rice is packed with flavour to give heart to any dish. Same goes for our delicious sous-vide pinto & black beans, or try our char-grilled peppers & onions tossed with mixed herbs. Our veg dishes are Vegan & Vegetarian Society approved.

Vegan Chilli No Carne

Our chilli is made with organic tempeh sourced from Club Cultured HQ in London’s Hackney Wick. This natural and nutritious meat alternative is made by fermenting soy beans with a live culture…and nothing else! Super high in protein, fibre and gut-friendly goodness, we blend the tempeh with our signature pinto beans, veggies and authentic spices to create a hearty chilli just like Momma used to make.


SalsasOur fresh, hand-prepared salsas come in mild, medium & hot! If you’re feeling adventurous, try our fiery salsa roja, made with habanero chillies – the hottest chillies in the world! Take a cooler approach with our medium salsa verde, made with tomatillos (Mexican green tomato), jalapeños, coriander & lime. Or go for our crowd favourite, mild pico de gallo salsa made from red tomatoes, coriander & lime. We import chillies from Mexico, to give each dish that authentic taste.


Arguably the best guacamole you’ve ever tried, ours is made from hand-smashed hass avocados, fresh lime, onions and coriander. We prepare it fresh, every day! Then comes the Monterey Jack cheese, thinly grated for the ultimate melt-effect, and our smooth sour cream. Pack in some extra tang with a sprinkle of freshly chopped jalapeños, pickled red onions and squeeze of fresh lime.