Bathers and Burritos - An Interview with Blake Read

A chat with Blake Read, Founder of Beach Burrito Company, reveals how Sydneysiders are riding the Mexican wave and that tacos are tasty with everything.

CMW: Up until recently, Mexican eateries have been few and far between in Sydney. Why the sudden craze?

BR: Mexican is an extremely popular food in California and I think because of Australians’ love affair with America we try it over there.

Also, I was born in America but grew up in Australia, and went back for 10 yrs when I was 18. I returned to Sydney to open the restaurant.

I think we (eateries like Beach Burrito, Guzman Y Gomez and Mad Mex) all realised there was a hole in the market and we are now filling it. Because Australians’ culinary appetite is open to new styles of food, I think that’s why Mexican has exploded.

CMW: What’s behind your idea of blending the beach with burritos?

BR: I think it has come from surfing throughout the world in places like Mexico and eating tacos by the beach.

I would come back from a surf really hungry, so I would get a taco. In America there are taco stands. When I got home [to Sydney] I wanted that.

I don’t think Mexican food is just a Mexican thing – frozen maragaritas, tacos, Caronas and surfing go hand-in-hand.

CMW: Did you have a food or business background before Beach Burrito?

BR: Both, but predominantly a business background.

I always had my own businesses, since I was 17. While I funded those businesses I worked in restaurants. In Colorado, I started as a kitchenhand and worked my way up to floorstaff and then management.

In San Francisco I fine-tuned my business skills when running a distribution company.

CMW: Your menu includes ingredients that are pretty exotic, like tempura fish, compared to the standard Tex-Mex cheese and sour cream. How do customers respond to your twist on the classics?

BR: I think they respond well.
Most of my food has been twisted a bit because I lived in the States. I was always adding things they didn’t have. So when I came home I wanted food to be made how I wanted it.

The tempura fish was one of my mate’s ideas as he is a sushi chef.

CMW: Are there different ordering trends in each of your locations – Bondi, Coogee and Cronulla? For instance, do the Bondi blondes gravitate towards the low-carb and tofu options?

BR: The biggest trends are seen in the alcohol consumption. For example, at our Cronulla restaurant they love beer whereas at Bondi they love the frozen margaritas.

When we first opened, the gluten-free options were a very strong trend in Bondi. But I think gluten-free is a fad. Mexican food is predominantly quite healthy and now the Bondi people are starting to figure that out.

Our meat, rice and beans are healthy. Or, just take out the cheese and sour cream.

CMW: What is the most popular: burrito, taco, quesadilla or taquito?

BR: Probably chicken burrito is the most popular dish followed by the quesadilla.

CMW: Anyone get too carried away with their tequila and taco combos?

BR: They did get carried away so we had to stop some of our food and drink specials.
We don’t promote binge drinking.

CMW: Your venues seem to be popular for parties. What is it about Mexican flavours that create such a festive atmosphere?

BR: I often ask myself the same question!

In people’s minds Mexico is a holiday destination where you’re relaxed, want to have fun, eat great food and surf. So you’re in a party state of mind.

It’s not just the Mexican food, our restaurants promote the festive atmosphere. When you walk in there are the bright colours and it is relaxed.

You can organise a party at our place easily- you can just turn up with a group of 10, 20 people and we don’t care. Groups don’t have to book. It’s very casual and we help get your drink on.

Alot of restaurants are so serious these days. We’re casual.

CMW: Personally, is Mexican your favorite food? (Be honest- promise we won’t tell!)

BR: It probably is. Mexican is definitely the food I eat most. Even when I make a sandwich at home, I use tacos instead of bread. I eat tacos with everything.

CMW: Any more Beach Burrito openings on the horizon: seaside or suburban?

BR: We are planning to open two within the next year. One will be beachside, one won’t be.

For more information on Beach Burrito and store locations visit www.beachburritocompany.com

By Jenna Chaitowitz