Muy Grande | Food Review

Muy Grande; where big flavours come in big sizes!

Muy Grande is a couple-owned business based in the outskirts of Kottawa that specialises in Mexican food such as burritos, tacos, chimichangas, quesadillas and salsas, and they do not hold back on the portions or the flavours. They also make Mexican desserts that can either be indulged in after having their spicy appetisers and mains or on their own.

 

MAINS

Chipotle Lime Prawn Tacos — LKR 2,650 (5/5)

This was our favourite from all the items that we tried out! With a base of cabbage slaw topped with guacamole, the Chipotle lime prawn tacos had whole wheat flour tortillas loaded with juicy prawns. Considering these have fewer carbs and more proteins, they can be enjoyed as either a healthy meal or snack. The spiciness of the prawns was not too much and they were cooked perfectly. Although this item is a bit pricey, you get two generous tacos that are worth the money.

California Beef Burrito — LKR 1,550 (4/5)

This burrito is Muy Grande’s take on steak and fries. Lovingly known as the “Cali B” Burrito, it was loaded with spice-rubbed beef, Mexican street fries, soft scrambled eggs, homemade salsa, and cheese. It can be ordered with or without guacamole. It was a tad bit spicy for my palate but for spice-lovers, this is highly recommended. 

This hearty burrito can easily be shared between two, although we doubt many of you would opt for sharing. We found the fries in the burrito to be a bit soggy and would have tasted so much better if they were even a tad bit crispy. But to be fair, this burrito did travel a long way to get to us.

Chipotle Chicken Burrito — LKR 1,500 (4.5/5)

The Chipotle chicken burrito was filled with perfectly seasoned chicken, spicy Mexican rice, beans, guacamole, cheese and a homemade Chipotle sauce. Unfortunately, this burrito was a bit too soggy and messy for our liking, but the combination of flavours and ingredients was really delicious!

Chile Relleno Beef Burrito — LKR 1,800 (4.5/5)

Much like the “Cali B” burrito, this burrito was also loaded with spice-rubbed beef and was very spicy. It had a banana pepper (capsicum) stuffed with cheese that was char-roasted and deep-fried as one of its hero ingredients. It is best served hot, so if it is cold by the time it gets to you, the owners’ advice is to heat it up in a microwave (or a pan), so the gooey, melted cheese can be enjoyed with the spiciness of the meat and the capsicum.

Quesadillas — 2PCs (Chicken – LKR 800 | Beef – LKR 875) / 4PCs (Chicken – LKR 1,650 | Beef – LKR 1,700) (4/5)

The quesadillas were full of finely chopped beef/chicken, cheese and homemade salsa made with tomatoes, onions and jalapeno peppers. They paired well with the red enchilada dip and the mango habanero salsa. They also can be enjoyed all on their own. 

 

THE DIPS

Mango Habanero Salsa — LKR 500 (80 ml) | LKR 1,250 (200 g) (5/5)

We absolutely loved this! The sweetness and tartness of the salsa paired well with the spiciness of the California beef burrito and the chile relleno beef burrito, and we didn’t mind eating the salsa on its own or as an accompaniment to a plain tortilla, chapati or roti—or even a slice of bread.

Lime and Cilantro Dip — LKR 350 (80 ml) (3/5)

This dip was a creamy garlic sauce with lime and cilantro. This dip would’ve probably tasted better if it was consumed right away because by the time it arrived it was a little watery in texture – but nothing a little stir couldn’t fix. In terms of taste, it wasn’t too heavy on the garlic, but the lime and cilantro was what gave it its flavour. It would be a good dressing for salads and coleslaws. It certainly went well with the prawn tacos!

Red Enchilada Sauce — LKR 300 (80 ml) | LKR 1,000 (200 g) (4/5)

The red enchilada sauce was a roasted blend of spices. It was very spicy and paired well with the quesadillas and the prawn tacos. 

 

DESSERT

Churros — LKR 1,100 (Regular Dulce de Leche) | LKR 1,200 (Chocolate Dulce de Leche) (5/5)

After eating many spicy items, the churros made a great dessert. We had ten churros in the portion. The textures of the churros were perfect and not too sweet. Make sure you heat it up before you indulge in it for a ‘just dessert’ experience!

The churros and Dulce de Leche were a match made in heaven, with the sauce having a perfect consistency that wasn’t too thick or too runny. It tasted very much like our Sri Lankan milk toffee. The Chocolate Dulce de Leche wasn’t as great as the original recipe but still went well with the churros.

 

FINAL THOUGHTS

Muy Grande uses many locally sourced ingredients in its food items and does not use oil when cooking its spice-rubbed meats, which are marinated for 12-hours beforehand. The restaurant has plenty of vegetarian options as well, and also caters savoury items and desserts that are not usually on their menu. So be sure to check out their Facebook and Instagram pages for more!

All in all we were pretty impressed with the bold flavours and the large portions of Muy Grande. Currently, they operate remotely through their cloud kitchen, but we hope that they will one day open up a physical restaurant – after all, if the food tastes this good through delivery, imagine what flavour concoctions you could experience served fresh out of the kitchen!

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