The newest contestant to enter Crown Street's burrito battlefield? Cantina Mobil.
The Oxford end of Crown Street has become somewhat of a Little Mexico with fiesta flavour competition undeniable. The newest contestant to enter the burrito battlefield? Cantina Mobil. Originally a roving food truck on the Northern Beaches, Cantia Mobil is the brainchild of Stephanie Raco and Rode Vella and has come to a halt in Surry Hills. Welcome, we say.
Whether it's the acknowledgement of the truck's four-wheeled origins (the counter of Cantina Mobil is a giant cut-out of the original wagon), the stripped back laneway interior complete with high golden ceiling, or the Central American soft drinks in recycled glass bottles in the fridge, this place is akin to the real deal. Here we have authentic Mexican food delivered fast and fresh and it's damn tasty too.
The slow-roasted beef or chicken burrito ($10) both deserve the title of star dish on the small and simple menu. They're big and meaty but tightly wrapped in a soft tortilla so you don't make a mess of the pinto beans, lettuce, sour cream, cheddar cheese and tomato salsa filling. If you're really hungry, grab a soft or gluten-free hard shell taco too ($5), with chilli corn, salsa, chilli con queso and your choice of beef, chicken or pinto bean filling.
Fresh out of mango pudding ($6) we opted for the Mexican jello ($5), a rainbow of jelly cubes set in a vanilla mould, for dessert. Beverage wise, you can't go past a genuine Mexican soft drink like the non-alcoholic Sangria Senorial ($4) or for something light, bright and citrusy, the Friesca ($4) makes a nice thirst-quenching accompaniment. Coconut water for the more health conscious is also chilled and available.
If you dine-in at the large wooden communal table, which is appropriately adorned with cacti, or you take away one thing's for sure. You're not leaving disappointed. Cantina Mobil is open from 11-1am eager to serve partygoers' burrito o’clock and vouches for Sydney's fetish for decent Mexican grub and our city's humming street food culture.
Published on August 25, 2012 by Jack Arthur Smith