“Back home whenever my friends had a party, I was the cook!”
David of Sol Burritos has always been a lover of all things food. “Back home in Hungary, whenever we had a party I was the cook!” In 2006, David decided to leave his office job and make the move to Ireland. While driving his taxi around Dublin city he soon discovered the capital’s buzzing street food scene. David became a regular at the food markets, visiting these hot spots every weekend, getting to know the traders. He began to realise that this was what he wanted to do, and with that he had a career change and joined the market traders!
David first tried his hand at Hungarian food including hearty soups and stews such as the world-famous goulash, however the Irish taste buds had not yet come around to the Hungarian culinary repertoire and so David chose to change things up a bit. What was one of his favourite cuisines and one of the fastest growing eateries across the globe? – Mexican!
David hired a Mexican chef and together they began creating a menu that would pay homage to iconic Mexican meals, including the humble, comforting and beloved burrito. Five years later and customers still eagerly await their mean meaty meal whose flavour promises much and delivers more!
Sol Burritos trades at Sandyford lunchtime market on Fridays and Marlay Park on Sundays.
Sol Burrito’s Mexican menu lends itself to the burrito, the bowl and for the healthier audience, the salad.
Oh the blissful burrito. Many a burrito lover out there will argue that the meat is the star of this Tex-Mex menu item, and like every star, is made better with the help of a strong supporting cast.
The Cajun chicken burrito is assembled with equal amounts yellow rice and spicy Cajun chicken fresh from the grill, and is embellished with onions, garlic, jalapeños, cheese, mushrooms, tangy tomato salsa, a dollop of sour cream and a spoonful of guacamole. All the disparate ingredients are enveloped in a soft flour tortilla where they can merge into one delicious whole. The true beauty of any burrito lies in its harmony.
A word of caution, walking while eating a burrito can be perilous. Firstly there is the issue of leakage from the foil and secondly, a one-sided bite can lead to a portion of rice-loaded tortilla on the other that can fall to the ground or down your top. Sit down, relax and eat with gusto, preserving that tinfoil until the final mouthful. Only a lunatic takes the entire burrito out to eat in full. Be aware of the variety of elements on that menu, accept the challenge of a full meal and jump on the burrito bandwagon!
**Food for Thought
- Burrito translates as “little donkey” in Spanish. One popular story is that Juan Mendez from Mexico used a donkey to carry around his supplies for his food cart. He used a flour tortilla wrapped in a napkin to keep his food warm as he travelled. By the early 1900s, this became a fast, portable food item.
- The standard burrito was a mix of meat, cheese and tomato. As it crossed the border into the US it morphed into a full-blown meal with beans, rice, meat, cheese, peppers, onions, salsa, guacamole and sour cream.
- Burritos are being fused with all kinds of cuisines from Japanese (sushi burrito) to Indian (tikka masala burrito) and even to Korean (spicy pork kimchi burrito).
- If you fry a burrito, it becomes a chimichanga – definitely not as popular, but a lot more fun to say!