From Mexico to Amsterdam: testing what’s next

It starts with the salsa

When we opened our first location in Amsterdam, the promise was simple: real Mexican flavour, made fresh in front of you. A decade later that promise hasn’t changed – but the menu keeps moving. This spring our chefs spent six weeks testing what comes next, and we wanted to take you behind the counter.

It always begins with the salsa. Roasted, blistered, blended and tasted again – sometimes twenty times before a single jar makes it to the line. The bar is brutal on purpose: if it doesn’t earn its place, it doesn’t ship.

Fresh, never frozen

Every avocado, pepper and tomato is delivered daily and prepped by hand. It’s slower, it’s harder, and it’s the whole point. The tortillas are pressed in-house; the proteins are marinated overnight; the guac is made in small batches through the day so it never sits.

That standard is why testing takes time. We cook the same dish across all of our kitchens to make sure it holds up at every location, on the busiest Friday night, not just in a quiet test session.

What’s coming to the line

A few favourites made it through. Look out for these in the coming weeks:

• A peach-habanero salsa with real heat and a sweet finish.
• Slow-marinated chicken, smokier than our classic.
• A bigger, bolder veggie bowl built around charred peppers.

Want first taste? Drop into your nearest location and ask what’s on test – our teams love handing out spoons.