Guzman Y Gomez

Burrito und Salat als Takeaway waren beide gut, man konnte bei beiden die Füllung aus 9 Varianten individuell wählen. Dazu gabs noch extra Guacamole, die auch sehr lecker war. Einzig der Preis war vllt einen Tick zu teuer, für Sydney aber noch im Rahmen. In Deutschland sollte es auch viel mehr mexikanische Takeaways geben. Nächstes Mal probieren wir die Tacos.

Decent Mexican food for a chain. I had the vegetarian burrito, which holds up against chain burritos in the States. Pretty good flavors and ample portions. Check it out for a meal on the run!

Staff is not friendly. Asked to add lettuce to my burrito and the cashier refused. I said I would be happy to pay more to add lettuce but still no luck. Go to Mad Mex for better food and better service.

I would have to say being from California I was looking forward to something nearing authentic here in Sydney. I was throughly disappointed with this place, if I just wanted a rice burrito I’d be happy, but some meat, beans, and flavor would be nice as well. I know being from close to the source we enjoy things a bit more spicey but this was bland and tasteless even after I added the hottest sauce available.

The only time I’d go to Guzman Y Gomez was when I didn’t feel like taking the train all the way to Mad Mex — I lived right down the street from Guzman and so I’d pop in if I was craving mexican food. I’d get the spicy chicken guerrero with the spiciest salsa.
The people that work here are pretty rude and on more than one occasion messed up my burrito order. Sometimes they even forgot my chicken and a few items in the burrito — never happened at Max Mex.
So I pretty much don’t care much for this place. Yuck.

The veg burrito is very good! It also seemed to be a reasonably healthy meal — with all the good stuff I crave in a burrito, but in proportions that weren’t compromising my arteries with each mouthful. With guac it’ll set you back $ 10.90. If you want to go the decadent route though, they can certainly oblige. On another visit, I also enjoyed their yummy (though very small) quesadillas for $ 5.50 — sour cream accompaniment will cost you another 50 cents.

Basic burrito theory holds that there is a matrix between Size, Structural Integrity, and Flavour. While it is true that de gustibus non est disputandem, classical burrito scholars generally relegate Size to the secondary field of consideration — that of value, and elevate Flavour and Structural Integrity to the primary level of experience. Personally, Flavour relies on Structural Integrity without which it could not properly be savoured.
And so it is that we come to GyG’s unusual choice, sacrificing Flavour to Size, while maintaining a decent level of Structural Integrity. GyG’s burritos are plump, salty characters. Heavy reliance on ‘filler’ ingredients (ie rice), and a predisposition for marinated vegetables makes for a stodgy, cumbersome burrito. The tortillas have an unusual elasticity which works in the sense that I’ve never had one fall apart, but is problematic because adding the chewy texture to an already thick and starchy burrito exacerbates the situation.
A GyG burrito is an effective hole-​filler, whether that hole be in your stomach or the road. It is the middle aged man of burritos — so far from freshness that it dares not even dream what it might be capable of with a squeeze of limejuice and some crisp iceberg. Unfortunately though, the ingredients are way out of balance, and so too is the burrito matrix.

The tacos are my favourite on the menu at GYG — and that’s nothing against the burritos, but seriously the tacos are the best.
They have several options depending if you want steak, chicken or veggo and how spicy you like your food. My top picks are the steak chipotle and the veggo tacos. The veggo comes with beans, mushrooms, capsicums and a side of guacamole. The guac actually resembles real guac and not mashed up avocados like some chains serve you. You’ll be set with 2 – 3 tacos, depending how hungry you are.
Bonus: love that you can grab extra hot sauce at the counter!

Who doesn’t love mexican? people who hate kittens and joy?
Grab a burrito and a beer .
Heaps of condiments on hand Chiplote Tabasco… I could go on but I just drooled on the keys and need to clean up.

I’m going to be blunt: I am a complete snob when it comes to Mexican. I spent the better part of a decade living in Los Angeles, where you can get a high quality burrito from a truck at 2am for under $ 5. While I know that I can’t expect the same in Australia, I have to say the praise put on Guzman y Gomez had me excited. The portions are decent so I can’t fault them there, but I find the lack of hot sauces, meat options, and guac to really disappointing. Tabasco is not legit hot sauce for Mexican food! Anyway, good effort, but when this Cali girl gets a burrito craving, she’ll head over to Mad Mex.

Very hard to find good Mexican food in Sydney, but this is actually pretty good.
The people working there are friendly as well.

I don’t think I can’t get enough of their burritos, either they’re laced with some addictive substance, or they have solved my hunger problem with a sublime rendition of a mexican burrito — Yes I mean sublime.
It’s like one of those movies, or ad’s when you’ve finally found that meal that you’ve been searching for, the camera zooms in on your eye, as your pupils expand, and everyone in the background speeds up, while your expression is in slow-​mo. Seriously, this is what I think about. Ok, so I am a bit addicted.
This is also a perfect location, which is obviously made to take advantage of the drunken, debauched and helplessly hungry Kings Cross patrons. I’m sure they’re the type that silently demolishes a huge burrito, then realises in the morning, they broke their no carb diet… I only have a bad diet, and love the spicy chicken, and pulled pork.

Mexican food is the greatest! And hot sauce rules life! And I want to marry both Guzman AND Gomez!
Through sheer virtue of authentic, reasonably priced and damn good food, this awesome tacqueria seems to have a new venue spring up every five minutes. The restaurants are holes in the wall, the staff are Latino, they are licenced and their burritos are something else. Favourite: tubs of chopped cilantro, red onion and jalapenos to add to your meal, and a variety of hot sauces that range from the mild to the eye-​watering.
The ordering process ensures that you end up with exactly what you desire, with a range of tacos, quesadillas, burritos etc to choose from and then a range of toppings– including a delicious black bean and mushroom. Home-​made corn chips are also a go. Ariba!

In the Latino mood for a late night taco fix? Then this is your place. It seems like such a logical concept. Good Mexican food, margaritas and Coronas. Three fundamental life requirements and a no brainer in my book. It’s hard to imagine the Sydney foodscape without this catchy black and yellow Mexicanana branding. The burritos are so chock full of stuff, they’re more like bricks than burritos, so I’d stick to the mini size (which still weighs as much as a brick… just a smaller version… but you might be able to squeeze in another couple margaritas). There’s even a vegan version. Steak chipotle nachos are crammed with meaty goodness and the corn chips are so authentic, you could be in Acapulco. Tacos, quasediallas and burritos come in your choice of: chicken guerrero; spicy chicken guerrero; steak chipotle; beef guerrero; pork chipotle; barramundi and vegan. Add guac (their guac is the goods and therefore compulsory) to anything for $ 2. Kids are catered for with «little guy burritos» (cute); cheddar cheese quesadillas (yes please); and junior nachos. Have a frozen margarita fresh from the slushy machine while you wait. If you’re feeling hardcore, down a couple of tequila shots and put some Latino hairs on that chest.

As it was time to eat some Mexican, me and a pal went to Guzman and Gomez in Kings Cross. The bright yellow colour scheme beckoned us in with their logo of two friendly guys smiling and winking at all those who passed by.
I ordered a Burrito Bowl and a ginger beer. My friend ordered his own meal and we sat down in the cool and quiet restaurant.
Primarily a take away place, the food comes in cardboard boxes and paper bags, but some seating is available inside the establishment. Men and women in suits and office shirts walk in and order, pick up their food and leave. The small mexican eatery which advertises Burritos, Tacos, Nachos, Beer and Margarita’s appears to be popular with the working community.
My number is called and I approach the counter. It’s a Burrito. I say, «Excuse me, this is a Burrito.» She stares at me. I continue, «Where’s the bowl?»
«Ah.» She says, «The bowl!»
The chef comes out and tells me he’ll make it into a bowl for me. I thank him kindly and walk away. I think it’s her first day or at least an early time in her Guzman Y Gomez career, as when I walk back to my ginger beer and buddy I over hear the chef telling her that a Burrito is very different to a Burrito Bowl. I hope she doesn’t get into trouble.
The food is ready and it’s absolutely delicious. I cover it in chilli’s from the free condiment section and dine on my spicy Mexican, eating it out of a bowl. (Or the cardboard box equivalent) Thank you Guzman and of course Gomez.

Another member of the pseudo-​Mexican food providers and as with Mad Mex, I’m a massive fan! I’ve recently been going through a burrito binging phase in my life, which I’m sure is not particularly healthy, but damn it tastes good! Inside, it’s a simple set up, metal stools lined up against wooden benches, but that’s all you need as you tuck into your foil wrapped half kilo lump of goodness! The help-​yourself coriander, red onions and jalapenos are a nice touch which I like to take advantage of, mixed with a little of their chipotle hot sauce.
With later opening hours over the weekend, it’s the 2011 alternative to the drunken kebab. All the taste with none of the shame! You can also order online, but unfortunately they don’t do delivery — which in hindsight is probably a good thing.

I am going to go out on a limb here and say Sydney hadn’t experienced a real Mexican Taqueria until Guzman y Gomez popped up.
GYG was born when owner Steve moved to Australia and just couldn’t find the kind of Mexican he was used to getting at home (NYC, that is).
So what does any person do when they have a craving? Satisfy it. It’s just that in Steve’s case he had to build the restaurant before he could eat!
That said, Steve is totally passionate about Mexican cuisine and that passion is what makes GYG food more than just fast food.
The restaurant itself is dedicated to all things Latin — Latin music, Latin staff, Latin drink and of course Latin food. The décor has a modern industrial feel which makes for a cool place to eat and sink a Corona. Don’t be mistaken by the plastic trays and counter service, this food is fast but it is quality. Most of the ingredients are imported from Mexico or local to ensure authenticity. There is a focus on nutrition with GYG claiming their menu is a good source of protein, low fat, low GI, low sugar, gluten free and lactose free so, wait for it… you can consider a burrito healthy!!!
My pick of the menu is the Steak Chipotle Burrito ($ 10) which I believe I am now addicted to. Seriously.