The Burnt Tortilla translates to “Tortilla Quemada”, which is the name of Chef Colin Stevens’s new hole-in-the-wall delivery and takeaway venture located in the bustling Sukhumvit Soi 23. Located across from Prasarnmit Plaza Asoke, the tiny spot is simply recognisable from its colourful red and green sign and “Mexican Express” emblazoned sombrero logo.
Chef Colin, a veteran of the F&B industry in Thailand for the past 20 years, has travelled and worked across the globe, from kitchens of fine dining restaurants to private members’ clubs and luxury hotels and resorts, but become better known in Bangkok as the talented chef who pioneered Cajun style seafood buckets in Bangkok in 2016.
Besides overseeing his latest venture, Ash Kickers, an American smokehouse which opened in Ekkamai Soi 12 in 2019, he continues to consult for big brand food groups and industry professionals but Tortilla Quemada is a passion project which Chef Colin has been waiting to realise for 10 years. The project has now become a reality, also thanks to friend and business partner, Lawrence Chaney.
Although customers may not be able to dine-in, the glass front allows a view of the action that is happening inside. Customers may witness the chefs pressing out corn tortillas to-order, or piling up fresh queso fresco and shredded fresh lettuce onto tostadas and scooping up made-from-scratch salsas to dollop generously atop.
The duo chose this location given its proximity to Asoke, where office workers spill out onto the streets looking for satiating meals at lunch and dinner times. It also acts as a gateway between Silom and Sukhumvit locations which make for smoother and convenient delivery between the populated districts.
Chef Colin believes that the time for offering delivery is now more important than ever since COVID-19 affected the dine-in restaurant industry, although he expects that with all the work and detail that goes into creating these comforting Mexican meals, along with supplying fresh produce to make them, people won’t need to compromise taste or quality when ordering from Tortilla Quemada.
What makes Tortilla Quemada a most advantageous choice for Mexican gastronomy in Bangkok, are the wide range of meats, homemade salsas and additional fillings. Tortilla Quemada is also particular about authenticity when it comes to chilli, using the appropriate imported Mexican chillies, spices and masa harina in order to achieve the required tastes.
Tortilla Quemada also makes their own fresh cheeses, lacto fermented chillies, salsas and corn chips. The kitchen serves up succulent meats such as carne asada, carne tinga, fresh pork chorizo, pork carnitas, pork adobo, chicken chipotle, pollo asada and lamb barbacoa. Tortilla Quemada’s other competitive edge is ensuring the integrity of the food via delivery process, and this is done by specialised custom packaging made by Vitalo Packaging (Thailand) Ltd.
The kitchen is open from 11:00am to 9:00pm, so customers are covered for both late breakfast-brunch to late supper. Expect snacks like pinto beans or chilli con queso with corn chips or staples like tacos, nachos, quesadilla and burritos with your own selection of salsas and sides. For something a little more special, try Tortilla Quemada’s signature huevos motuleños, a traditional Yucatan region breakfast of fried eggs, corn tortillas, cheese, peas, ham and salsa roja, or the papas y chorizo: crisp fried potatoes dusted with Mexican spices and spicy ground sausage, served with roast garlic and cilantro aioli. Tortilla Quemada even provides vegetarian and vegan options.
Operating Hours(takeaway or delivery only):
Tuesday to Sunday from 11am to 9pm (last order: 8.45pm)
Tel: 065 237 3307