1 SuggestionExpand Map
Tejano BBQ Burrito just opened at 511 De Courcelle in Saint-Henri. It's just north of Notre-Dame behind Bar De Courcelle.
This place was opened by the folks at Blackstrap BBQ, and the meats they use come from Blackstrap's smokers. The menu is very simple: Burritos, tostadas and bowls. They offer three meats (beef, pork, chicken) and a veggie option which is listed as beans/hominy. Drinks are of the soft variety, including Jarritos flavours. They do not serve alcohol.
The place is very small with bare bones decoration and bright lighting. They have a small U-shaped bar that sits about 10 people, but the place is more or less a take-out counter.
They only opened this week and are obviously working out the kinks. This report is based on a single visit on their second official day so take it for what it is.
Service was extremely friendly, but it's obvious that they have not yet found their groove and things were a bit slow and slightly confused. I'm sure these things will work themselves out soon enough.
I ordered the brisket burrito with everything except green peppers (hate green pepper burps) and extra guacamole. It was really flavourful and filling, and at $10 before tax and tip including the extra guacamole, I think it's good value. They have a bunch of garnishes including refried beans, cheese, vegetables, pickled jalapeños, sour cream, mild or spicy sauce, and everything else you would expect with the mysterious exception of rice. You can get extra meat for $3 and guacamole for $1.
Although my burrito was delicious, one thing I didn't like was that the meat was extremely mushy and saucy. I was expecting chunks of Blackstrap's amazing smoked brisket, but what I got was meat shredded beyond recognition that got completely lost amongst the other fillings. I got to taste the chicken and it was the same. I could hardly tell there was meat in there.
Another thing they really have to work on is wrapping the burritos. Mine was wrapped by the chef and was loose, but ok. The ones my two friends got were very poorly wrapped by an employee. If it had been mine, I would have asked them to redo it.
If they can fix those couple of things, which shouldn't be that hard, they should be pretty successful, because they are some pretty nice people making some tasty food.
Initial discussion here:
Website is currently just a placeholder:
by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...
by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...
by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...