Tag Archives: Chilango

Serving up some Mexican spirit: Eric Partaker, co-founder of Chilango

7 Mar

Eric Partaker, 35, seems like one of those people that just takes everything in their stride. Half-American, half-Norwegian, it was during his childhood in Chicago that Partaker became hooked on Mexican cuisine. When he came to work in London in 2004 and met a like-minded colleague in the form of Dan Houghton it was almost like fate. Three years later the duo had travelled round Mexico and the USA, and carried out enough research to leave their desk jobs and set up Mucho Más.

Eric Partaker (L) with his Chilango co-founder, Dan Houghton (R)

“I suppose it might seem daring but that depends on how you perceive the risk,” reasons Partaker. “Even if it screwed up I knew we’d have something else to do. I just thought gees; it wouldn’t be the end of the world.” Continue reading


Learning to love the burrito at Chilango

10 Feb

Chilango on Islington's Upper Street

There’s something I have to admit. I’m a burrito virgin. Or at least I was, before I stepped past the brightly coloured, glassy exterior of Chilango’s Angel branch for my first taste. It’s something about the bulking ooziness of the burrito which has always made me opt for its quesadilla counterpart instead. But no more, dear burrito loving friends. I have now been officially initiated into the Chilango club.

While placing my order, faced with a rather intimidating list of options (how much can you fit in a burrito?), I had an awful thought that this might end up like a visit to Subway. Do you want this sauce? Um, yeah ok. What bread do you want? Um, any. But luckily, it was nothing like it. Here’s some guidance for those who don’t yet know the ropes:

First: choose your carbs/ pulses. There’s rice, black beans or pinto beans. No refried beans at this establishment, James May will be glad to know.

Second: choose your filling. Chicken, beef or veg?

Third: any peppers, cheese, salsa etc?

Fourth: which sauce would you like; mild, medium or hot? And this is the tricky bit. Not shy of a bit of spice I went for the medium and my nose was running ten minutes in, so be warned.

Fifth: if you want guacamole, that’s an extra pound. That may seem steep, but after briefly interrogating the lively deputy manager, Alan, I was reassured that if you want the best avocado, imported from Mexico don’t-you-know, then the extra pound is well worth it. Continue reading