the one that makes it
chipotle
a jalapeño that's been dried and slow-smoked. mexico's smoke, not raw chili — earthy, deep, a little sweet.
watch it made
no wok theatre. just the build.
every component prepped from scratch, assembled cold to order. this is the actual chipotle bowl, start to finish.
the story
where it comes from
chipotle is what happens when a chili is smoked over wood for days. the heat mellows, the flavour turns to campfire. it's patience you can taste.
mexican bowls are about layers that hold their own — beans for body, corn for sweetness, avocado for fat, salsa for lift. nothing soggy, everything distinct.
the 97 / 3
what we changed
the taquería version is carnitas or barbacoa. we keep the smoke and the salsa and swap in chipotle paneer — same comfort, none of the fry.
97% familiar · 3% you've never had
how it's built
cold-makeline, no frying
tomato rice or greens, black beans folded through.
chipotle paneer, grilled corn, pico de gallo, avocado smash.
salsa roja, chipotle yogurt, tortilla crisps.
lil nuggets
things to say at dinner
it takes about 10 kg of fresh jalapeños to make 1 kg of chipotle — most of the weight is water, smoked away.
the word comes from Nahuatl (the Aztec language): 'chilpoctli' = smoked chili.
a metate — the volcanic-stone grinder — has been used in Mexican kitchens for over 4,000 years.
make it at home
a home version
2 bowls · 25 min
ingredients
- ·1 cup rice cooked with a spoon of tomato
- ·150g paneer
- ·1–2 tsp chipotle in adobo
- ·½ cup black beans
- ·½ cup corn, charred
- ·1 avocado
- ·pico de gallo (tomato, onion, coriander, lime)
- ·yogurt + lime
method
- 1toss paneer with mashed chipotle and a little oil, then sear.
- 2char the corn; warm the black beans with cumin.
- 3smash avocado with lime and salt.
- 4build over tomato rice; top with pico, corn, beans, avo.
- 5finish with chipotle-lime yogurt and crushed tortilla.
the secret we keep
a spoon of the adobo the chipotles come packed in — that's the flavour bomb most people throw away.
what's in it
every dish is veg · swap paneer for chicken, same price · air-fried falafel on request
allergens
our kitchen isn't allergen-free — tell us what you can't have and we'll tell you exactly what's in it.
pairs well: a nimbu talkies refresher — salt, lime, fizz.
the numbers
29g
protein
~450
kcal
- ·fibre from beans + corn
- ·good fats from avocado
- ·zero frying
numbers approximate · base-dependent
why it's good
beans, corn and avocado mean slow-release energy, not a sugar spike.
all the smoke and comfort of mexican food, engineered to keep you sharp.
have it your way, or ours.
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