THE HISTORY OF THE BURRITO

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Juan and his donkey…duh.

As the story goes, the Burrito originated in a taco street stand in Mexico, by a man named Juan Mendez from Chihuahua between 1910-1921. It is suggested he tried to find a way to keep his food warm for his taco street stand. In doing so, he came up with the idea to wrap a homemade flour tortilla with a napkin.

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Our selection of burritos= d-e-licious!

In Spanish, a “burro” is a donkey, and “burrito,” means “little donkey.” and It has been said that Juan used a donkey to carry around his supplies for his food cart, hence where the name came from. The dish became increasingly popular in his local town (and why wouldn’t it?!) and some parts of United States closer to the border. Everyday people would wait impatiently for the “burrito” to enjoy Juan’s specialty.

His food was a hit, and Burritos were then sold in areas of Northern Mexico using two main ingredients, such as  meat, beans, potatoes, green or red chilli & onion or cheese in the burrito wrapped in a traditional flour tortilla.

Our menu at Manzana includes three variations of traditional burritos; frijoles (beans) and queso de cabra (goats cheese), cumin spiced chicken breast with guacamole and salsa verde and Yucatan marinated beef back strap with shredded cabbage and manchego cheese- YUM!

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mmmm burrito!

If that doesn’t make you hungry, i don’t know what will!

We hope to share a burrito with you soon!

Don’t be a stranger and follow us on instagram and Facebook and for all menu and contact details go to our website

Love the Manzana team x

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CELEBRATE Day of The Dead (Dia de los Muertos) At Manzana!

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DOTD decorations ready. flowers, candles, sugar skulls, and most importantly tequila..

Manzana will be embracing traditional Latin America culture and celebrating the most iconic, two-day holiday ‘Dia de los Muertos’, The Day Of The Dead. Friday November 1 and Saturday November 2. The restaurant will be transformed to resemble the streets of Mexico throughout the traditional festival with many iconic symbols such as Calacas (skeletons) and Calaveras (sugar skulls), colourful flowers, candles, and lots of celebration with many-a tequila, tacos, and sombreros.

Here is some little background info to word you up on these colourful celebrations.. 

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Day Of The Dead traditions in Mexico at a local graveyard.

The Day Of The Dead festival originated as an Aztec tradition in Mexico, whereby locals believed the departed join together with the living, awakening from their eternal sleep to share and enjoy life’s pleasures with their loved ones. Mexican locals rejoice the lives of the deceased by indulging in food, drinks, parties, dancing, colourful face painting and fun.

As part of this tradition, Mexican’s believe their loved ones spirits return. Those who are living place offerings at the cemetery or alter (created in an empty room in the home). Offerings such as the spirits personal belongs, favourite food, beverages, cigarette or toys for children. This gives a time for the living to share these items with them. Other items such as photos, wreaths, crosses, candles, flowers (marigolds) and pan de muerto (bread of the dead) are also used.

Makeup inspired by sugar skulls is worn by women and some men. The makeup consists of using bright colours, distinctive floral patterns and miscellaneous shapes to honour their loved ones. Want to learn how to do your own sugar skull inspired makeup? See Here.

Throughout our own Day Of The Dead festivities at Manzana, drink specials will be on offer including exclusive Day Of the Dead cocktails, traditional Mexican beers for $5, and an special Day Of The Dead $40 per person tasting menu encompassing all of Mexico’s most traditional street food and even a game of piñata!

Here is a little teaser of our celebrations last year:

Our b-e-a-utiful sugar skull inspired staff members- Lucy, Ange, Natalie and Rowan.

Our b-e-a-utiful sugar skull inspired staff members- Lucy, Ange, Natalie and Rowan.

Exclusive Day Of The Dead cocktails and skull tequila!

Exclusive Day Of The Dead cocktail the ‘Blood red raspberry margarita’.

Contact us on 97877772 to make a booking and join in on the #DOTDcelebrations

Love the Manzana team x

HOW TO: MAKE OUR D-E-LICIOUS PICO DE GALO

 

What is there not to love about a fresh, chunky and crisp salsa? Pico de galo is a traditional Mexican tomato salsa that is the perfect combination of slightly spicy and slightly salty, with a touch of cilantro and onion and a WHOLE lot of flavour. We love our pico de galo on top of our homemade corn tortilla chips as much as the next guy, but you will find this anything but basic salsa on top of many of our meat and fish dishes at Manzana to add that extra dosage of freshness and zing and it can be the perfect accompaniScreen Shot 2015-06-02 at 8.13.53 pmment to your dishes at home!

Truth be told, Pico de galo (also known as salsa fresca) isn’t just your average salsa, and certainly not what your picturing (El De Paso tomato mush in a jar? yeah..nah.) It is a fresh and uncooked combination of roughly chopped up tomato, red peppers, chillies, red onion, and cilantro. Add a touch of sea salt, a squeeze of lime and a smidgen of crushed garlic and your good to go!

As we always say, #MiCasaSuCasa- our home is your home, which is why we are posting our exact recipe here for you to enjoy at home with your family and friends.

Ingredients:

1/4 whole onion (1/2 cup finely diced)

1 garlic clove

lime

1/2 red pepper

1 small red chi51ef0ea874c5b63e3c001705._w.540_s.fit_lli

1/2 teaspoon salt

4 to 6 plum tomatoes (2 cups medium-diced tomatoes)

About 1/2 bunch cilantro (coriander) (1/2 cup chopped)

What to do: 

Step One: Roughly chop up the red onion and place into large mixing bowl, finely cut up garlic and mix through.

Step Two: Chop the tomatoes and cilantro Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.

Step Three: Slice and dice the red chilli finely and stir through

Step Four: Cut lime in half and squeeze into the bowl, squeeze other half in if you want more zing or you lime isn’t that juicy, add a pinch of sea salt, taste and adjust if needed. Present in serving bowl to have with fresh guacamole and tortilla chips, on top a fish taco, inside a burrito or even with a piece of steamed fish!

This recipe makes roughly 2-3 cups, alter ingredient amounts to make more! 

Easy right?! Give it a go and share a photo on your own Instagram and tag #manzanaathome

Stay tuned for more recipes to try, we’ll be posting something new every week!

We hope to see you soon! ARIBA ! 

Love the Manzana team x

 

 

 

 

 

 

 

 

WELCOME WELCOME

Hello fellow Mexican food lovers!

Manzana is excited to introduce our new virtual space where you will find frequent posts on general happenings at Manzana, events, our secret recipes, #cocktail of the week, promotions, staff bios, photos and loads, LOADS more.

Welcome to ‘Manzana, Meet Blog’!

We hope you are as excited as us, stay tuned and keep following!

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(^^ At Manzana, We are mucho nicer than this grumpy corn chip, we promise!)