Whoever once remarked that the words “fast” and “food” should never exist in the same sentence unless they are referring to some mass-produced, artery-clogging gruel, was sorely mistaken of the changing reality of takeaway. Once upon a time the idea of McDonald’s as a family restaurant might have held a grain of truth, but there is no denying the fact that in this modern day, we are simply too health-conscious to place the big corporations at the bottom of our food triangle for most eaten foods. Let’s face it: one Big Mac alone would be enough to make a two hour gym session seem obsolete, so the majority of us would rather steer clear. Another problem is that many of us are sick to death of the traditional salad for the health option – no matter how you might jazz up those limp leaves of baby cos, there is no denying the hungry horde their desire for something more substantial.
Sydney is particularly blessed in the respect of its rather haughty cultural diversity array, with many young and otherwise experienced entrepreneurs either finding their roots or seeking a greater stake of the market in this great southern capitol. New and migrating businesses, as well as the employees of the booming trade, both reap the benefits of a favourable climate of open-minded customers keen to expand their horizon, keen to fill their growing stomachs with a penchant for foreign tastes, a favourable market of current low interest rates and building leases that accommodate from as much as al fresco and veranda dining to closed-setting shopfronts and more. The visitors and residents are not limited to their choice of cuisine; in a single metropolitan street alone, it is possible to sample many of the cuisines of South-East Asia and Europe, the Middle-East and even many restaurants serving the specialities of the countries of contential Africa.
Despite how it may appear, there is light at the end of the tunnel: it is possible to find lunchtime cuisine that is a balance of nutrition and edibility, that is well within a decent price bracket and will ensure a consistent flow of your business and satisfaction in a ratio that will make you smile. If this sounds like your cup of tea, that I prithee that you read on.
Since I am conscious of having taken up so much of your reading intellect and you are likely salivating at the idea of a hearty lunch, let me shift my focus and ask you to take a moment to fire up your mind’s eye. Ready? You are about to step into a new breed of lunch, a tantalising feast for one (or two, three or four) that combines the very best elements of a takeaway experience: a strict policy on the freshest local ingredients, an atmosphere of the party of a Mexican hacienda in the summertime, a host of enthusiastic staff and a razz, rustic decor of slap-together brick and mortar, corrugated iron, folding windows and a perfect glimpse into the behind-the-scenes of the operating table of your next taco, burrito, quesadilla or nachos. Guzman y Gomez stands in a league of its own, with its soulful and funky, bustling aspect of a Mexican tacqueria dotted through the veins of Sydney. Imagine yourself taking a seat (or rather a four-legged yellow high chair at breast-height for you to enjoy the room to prop up your elbows) and following the natural curiosity of your eyes along the wallside. Where does the newcomer begin? Perhaps the unobtrusive downlights, the cosy seven seating person arrangement, the playful photography of the staff members, the colorful presentation of table chilli bottles or the cashier table, freshly adorned with jalapenos, Corona beers and baby limes.
Don’t worry, you need not feel like a deer in headlights with the warm welcoming of the staff, who’ll speak to you in a language that’s down-to-earth and patient and take your order with absolute efficiency and care. You need not even speak from the experience of a veteran burrito eater to be able to wrap your mouth around the spicy or mild chicken guerrero, made fresh before your eyes (at looking distance) with the finesse of the friendly staff, combining the flavours of secret-blend marinated chicken fillet, black beans, soft white rice, cheese, tomato, parsley and an option of guacamole wrapped in a flour tortilla, all for the modesty of $9.90. Of course, you could just as easily and readily satisfy the inner beast with a feast of the D.F. Steak and Onion (made in the spirit of some startlingly fresh strips of beef cooked in the juices of onion), Beef Guerrero, Pork Chipotle (made with the mildest and most tasty spices), Barramundi or Veggie tortillas. Given the size and quality of your serving, one tortilla is enough to make you feel content of body and mind up until dinner time, and possibly even beyond.
The classic taco is revved up into a composite version of partial soft and partial firmness, while the quesadillas are made soft from corn flour into a sandwich size portion, all amidst the same options of filling as aforementioned. And best of all, you’ll never feel bored while savouring the divine taste of your meal. The packaging that your meal is delivered in is covered in quotations, both in English and Spanish, that are sure to give you a thrill to read. Once you are finished with your first, I can almost guarantee that you will be tempted to go for seconds, at which such point the handmade nachos are the perfect option for the willing. All your packaging for disposal gets popped into one of two kitsch bins overlooking a vast noticeboard of photographs of the staff members, franchise owners and those who are lucky enough to win one of the awesome and frequently held competitions, for such things as a GYG Taxi (lime green) or the deposit of a business card in the cookie jar on the counter for a free lunch for the corporate environment, on the house.
Sound like your kind of lunchtime experience? Check them out at their Bondi Junction, Newtown, Kings Cross and CBD locations or have a closeup look at their menu at www.guzmanygomez.com.
Hi Germaine, thanks for stopping by!
I’ll definitely keep some room in my stomach for a burrito dedicated just to the thought of you :)
It’s really quite fascinating to read about the details of the small franchise and its original ideas… it was a simple mission to bring the mainstream of Mexico to the mainstream of Australia, without making any compromises on the quality of the end-product. It really shows when the quality of produce is top-notch, and the creator of the ambitious project still stands by his creation as it grows.
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J told me about Guzman & Gomez when she was here, she was raving about how yummy their burritos were. She told me about how they had their taxis to pick up customers and bring them to the shop. I had a look at their website, they actually had the taxis painted exactly like the ones in Mexico…the vochos. I love good mexican food…needless to say “totally envious” :D
next time you are there, have another one for me!