In Brutal Burrito the Mexican classic is another story. Good raw materials, more elaborate cuisine, meats at low temperature and more careful sauces design an affordable and very appetizing proposal

The Cobarde burrito, which has fried cauliflower, roasted vegetables and macha sauce of almonds and guajillo chili.

A hooligan touch, three millennials wanting to eat the world and a street food proposal. Anything could come from here, but they, Javier Villasevil, Jose Jover and Nacho Vidri were very clear (and studied) where they wanted to go. “Jose was a bit the one who started everything. He worked at Burger King, he had the whole franchise issue in Russia. Then he was at Uber Eats here, where he learned how the market and trends were moving.”, says Villasevil. The burrito was one of the star products, however, he saw that there was a long way to go to improve the offer. The third of the team, Vidri, was a co-founder of Pompeii, a sneaker brand that he launched with three partners without finishing his degree and that revolutionized the scene from social networks.

Everything mixed and well seasoned resulted in Brutal burrito, a recently opened local in Malasaa that is already making people talk in the neighborhood and that aims to make this Mexican classic almost an object of desire. The gastronomic part falls on Villasevil, tanned in Quique Dacosta, Mugaritz and Le Cordon Bleu. “Then I spent five years in Switzerland before coming to Madrid and setting up Alpe, a gastronomic restaurant that, critically, was very good, but was not very profitable.” Many hours, too much energy and the second son on the way made him rethink everything. “Then this hooligan kitchen project came. A friend of a friend put us in touch and we started”, The year of Covid helped them to polish their details in detail. burritos ‘Avantgarde’, as they have been baptized to mark distances with what until now was on the market.

The quality raw material and fresh product, a more elaborate cuisine, meats at low temperature and more careful sauces summarize a little the essence of the place. They have been brought from Mexico to a machine – unique in Spain – to make wheat flour tortillas in an artisanal way and in view of the customer. “They have a much better texture and elasticity,” explains the cook. They are not a traditional Mexican, you can see that from the moment you step into the place with an industrial air, high ceilings, long tables and low stools, but they don’t intend it either.

The hooligan touch permeates the dishes, but also the packaging and the venue.
The hooligan touch permeates the dishes, but also the packaging and the venue.

They have traveled to Mexico and Texas “to try and learn.”. Having breakfast, lunch and dinner burritos was part of the routine. “We were there in January for three weeks. We went to Oaxaca, Mexico City and Hermosillo, which is in the north of the country and is where burritos are born. There we verified that it was a dish with many possibilities.” With a month of filming, the Supreme (carnitas confit of boneless ribs and knuckle) and the Arlequn (with low temperature pork belly with crispy skin, creamy egg, red onion, fresh herbs and the delicious 3 gochos sauce) have become the hits of the moment. They have a vegetarian version. The idea is to make a “live” menu, in which dishes are added: “Every two or three months a new proposal will come out.” For starters, Bacon Cheese Brutal, some potatoes with Brutal seasoning, a mixture of cheeses, crunchy bacon and ranchero sauce, are just as addictive as they are powerful. Key lime pie is by far the most popular dessert.

The idea is to order at the bar, you take the drink (margaritas and Mexican beers are recommended) and the pager to the table and the team takes care of taking the rest. The touch of creativity led them to propose three options: there are burritos, which are the strongest; tacos with blue corn tortilla or the bowl format, in which the tortilla is replaced by lettuce, to make the dish somewhat lighter.

Also the location has been studied calmly. “We have a target between 24 and 29 years old for lunch and dinner; in delivery it increases to between 30 and 40”, explains Villasevil. The public of 15, 16 and 17 years old can also join the party, since the prices are quite affordable. “The average price, with drink and dessert is 15-16 eurosWith this target audience in their sights, Malasaa seemed like the best option.

Address: San Bernardo, 64. Hours: Monday to Sunday from 12:30 to 00:00.


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