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You’ll find a rare array of authentic Mexican fare on this adventurous menu inspired by fresh ingredients, traditional dishes, home-style slow cooking and robust flavour combinations. The tastes and textures are light and delicate, with subtle use of exotic chilli, paprika, cloves, cumin, cinnamon and coriander. Build your own homemade tacos and tortillas (filled with pulled pork, prawns, artisan chorizo, beef short rib or baby goat) served with guacamole, chilli, sour cream and salsa. Braised in 32 spices, chicken mole poblano, their signature dish, tempts in a chilli and dark chocolate couverture sauce.Wine:
Quaff an artisan beer or try one of forty margaritas, Mexican cocktails and tequilas on a special tasting menu. A small wine selection.Service:
Attired in funky Mexican outfits, the friendly waiters are quick on the draw. Olé!Ambience:
Lively and loud in a cantina which recreates the magic of Mexico from the candle sticks, cacti and Catholic icons to the quirky mirrors, skeletons and bright pink walls.And...:
Book a table on the balcony on a sultry summer’s night. (GH, October 2012)
Lanie Van Reeen
Totally agree with this comment!
Only downside - not open on a sunday for lunch.
We have been going to El Burro for some time now and are really disappointed by what's happened to the restaurant recently. We noticed that when we order our usual dish, some of the usual items were missing! We did complain and were told that food costs have gone up! The meal was average and we were disappointed... We then decided the following week that we would give El Burro another try and see if the standard was back to normal. As you sit down, you are usually offered complimentary corn nachos with a wonderful tomato salsa. We soon found out that this had now been stopped... Not only that, but all the meals had gone up in price! And when our meal arrived, the portions were all smaller! Very disappointing! Price increases while the standard has definitely decreased! It's sad really but this is what happens to most restaurants in Cape Town.
El Burro - Nic (owner)
Dear Annie, Thank you for your feedback. I think a few things need to be explained properly before assumptions are made. Firstly, all ingredients, suppliers, recipes, staff input, service and commitment remain the same. Thus, the standards have not dropped, but remained consistent. Secondly, we have made a few decisions, adjustments if you will, for the benefit of remaining a viable business. To put these changes into perspective: When we first opened we were paying about R18 000 a month on gas. We now pay an everage of R32 000 a month on gas. Electricity was R10 000, now R16 000. Rent has gone up by 34% since we opened. Salaries have all had to increase. Incidentally, the owners have not taken a salary increase since we opened 3 years ago, in the interest of sustaining staff increases. We used to employ 24 staff, then quickly realised that this was insufficient and we now have a staff contingent of 43 in total. All those salaries have to be paid, in order to sustain an acceptable level of service. I could really do with another 5 staff, but we cannot take on those salaries as the business does not allow it. Food costs have most certainly increased drastically since we opened and we have seen the worst of this over the last 5 months. People think restaurants put their prices up annually just before year end to cash in, but in actual fact it is suppliers who do that gradually from August and leave restaurants with no option. The changes we decide to make are these: The nachos we served for free on arrival for over 3 years. 30 to 40% of these came back uneaten and ended up in the bin. Nachos and Salsa cost the business in excess of R12 000 a month to give away for free. We did not do them only in the beginning to lure customers to EL Burro, we had them for over 3 years. It has unfortunately got to the stage where we simply cannot afford this. We also decided to remove the red rice from only the Build Your Own tacos. We were spending roughly R5000 a month just on rice. What we have realised over the years is that over 65% of this rice is returned uneaten and thrown away. Not only is that a waste of money, but also perhaps irresponsible in the current world climate of so much hunger. The build your Tacos otherwise remain the same. You still get 6 salsas with it, the beans, the lettuce/slaw and the protein. The portion of all of those remains exactly the same grammage. We did change the plating of it and perhaps that lends one to believe that it is less. I'm not sure. The nachos are still available at a subsidised price, (R10 for nacho chips and salsa), and the rice is also available on request with your build your own tacos, free of charge. I must note that the remaining 28 out of 32 items on the menu remain untouched portion wise. So to assume that we have dropped standards is perhaps a bit unfair. I do hope this explains things a bit better for you. We are most certainly not a number crunching sort of restaurants where profits are the only interest. Our outlook is more about longevity and customer experience. I hope the explain helps understanding why restaurants take certain steps. Some more drastic than others, but at the end of the say we all have to keep our businesses afloat. I do hope you come back soon and perhaps order of the mains list and see that our standards remain that same as always. Regards Nic
El burro is simply fantastic. Week after week the food is consistently excellent. The service is fast and friendly. The owners and manager are always so welcoming. We are lucky to have such an awesome restaurant in Cape Town!
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