The original El Burro in Green Point is so popular that it’s one of only a handful of places in Cape Town for which you actually need to make a booking a couple of weeks in advance – a concept with which many of us Capetonians struggle. The new El Burro Tacqueria, thankfully, runs on a slightly more casual, no bookings policy. But what, pray tell, is on the menu? The Eat Out team hastened to investigate.

Food

El Burro fans will be relieved to know that the chilli rellenos (chilli poppers) are on offer here too, and they deliver the goods. Oh-so smoky and incredibly tasty, they come opened up and crammed with hot melted cheese (not crumbed and deep-fried) and served with guacamole and sprigs of coriander in a neat little bowl (R15 each).

El Burro Tacqueria. Photo courtesy of the Katharine Jacobs.

A ceviche starter (R40) explodes with fresh, zingy flavour of limes, coriander and tender fish – and might well ruin you for all other food.

Other starters include nachos (a non-hot-cheese slathered version) and the equites, deliciously sweet corn-off-the-cob with a subtle hint of lime and chilli, generously tossed with parmesan. Pretty addictive stuff!

El Burro Tacqueria. Photo courtesy of the Katharine Jacobs.

Tacos are small, but priced between R30 and R35, with the idea that you order two or three of different flavours.

The fried fish tacos with baja-style smoked jalapeño and avo are delightfully light with the smoky kick of the chilli. While delicious, the jalapeños do slightly overpower the fish, however, so plan your mouthfuls accordingly. The twice-cooked chilorio pork with chilli and garlic is spicy and tender; it’s hard to go wrong with twice-cooked pork. The chicken tacos were tasty and the meat was super tender, but if you have a spice-loving palate you might find yourself craving a little bit more pizazz. A lashing of the El Burro chilli sauce on the table added the extra heat we were searching for. The vegetarian taco with roasted cauliflower and a chickpea peanut salsa comes served on a pretty blue taco – made from blue corn. The contents are pretty spicy, but there’s a pleasing peanutty undertone.

El Burro Tacqueria. Photo courtesy of the Katharine Jacobs.

Save space for the gloriously crispy churros, sprinkled with crunchy sugar. Ask for a teaspoon with your order – you’re going to want to finish every iota of the glossy dark chocolate dipping sauce. There are also paletas (ice lollies) in inspired flavours such as coconut and lime from the folk at Las Paletas.

All in all, it’s pretty delicious, flavourful food.

Drinks

They don’t have any alcohol on sale yet, so we opt for the agua fresca (juice of the day) of pineapple, served with a touch of agave to sweeten the deal. Fresh, zingy and beautifully yellow, it goes down a treat with its friends, lime and coriander, which are ever-present in the food. The cinnamon-spiced Mexican hot chocolate has a pleasing layer of melting chocolate and chopped nuts hiding at the bottom, and comes with a cinnamon quill floating in it. When it’s available, the wine menu will be just 10 items long, but margaritas and craft beer should more than suffice.

El Burro Tacqueria. Photo courtesy of the Katharine Jacobs.

Ambience

The El Burro team excels at décor and, like their other spaces, this one looks like a Pinterest board brought to life. The space is sparse without being cold, with blue-and-white striped tiles, hanging pot plants and touches of blonde wood, and cheerful yellow stools. Floor-to-ceiling windows offer grandstand views of Lion’s Head, and allow sunshine to stream in, making the room seem cosy even on a very chilly winter’s day. The seats – on rather high stools – at counters along the perimeter are perfect for hipster-spotting across the road at The Power and The Glory.

El Burro Tacqueria. Photo courtesy of the Katharine Jacobs.

Alternatively, nab a more intimate booth and hunker down with your tacos. Brightly coloured plastic plates somehow look rather sophisticated when adorned with a square of baking paper and a coriander-sprinkled taco.

Service

The menu above the bar is a clue – you’re supposed to order and pick up your food here – but if its not too busy, the charming staff will serve you at the table.

*A ‘first taste’ is a review conducted in the first couple of weeks of opening, when it’s expected that staff will still be finding their feet.

El Burro Tacqueria. Photo courtesy of the Katharine Jacobs.