I can honestly say that I’ve never had a job interview that ended with the interviewer giving me a gift voucher to go out and buy a new product that they’re launching soon. Sounds pretty good, right? Especially when that product is great food.
I’ve actually eaten quite a lot of Guzman y Gomez in my day. What I haven’t tried, however, are their new fries – that have just launched nationally.
This was the first time I observed and analysed a GYG restaurant. And when I took the time to look around, I realised; they’re actually really cool.
They’re very modern, but with a strong, conceptual, Mexican theme. I could easily imagine that old lady from “The Block” walking in and gasping while Shelly Craft stood in the corner squealing with way too much enthusiasm. Shout out to the interior design team.
Basically they’re really trendy. They’re very Melbourne, but without a bunch of pretentious hipsters on laptops who finished their food half an hour ago and are now just using up a table. Sorry Melbs.
The most important part is the food though. I’m not a food blogger, so I’m not going to bore you with any of that “there was a hint of South Australian Oak Trees” rubbish. But I feel like all the positive buzzwords that you want to hear are entirely true here – “fresh, crisp, tender, vibrant colours, full of flavour, super filling.” It definitely hit the spot.
As I mentioned before, I’ve eaten a lot of Guzman before, but I’m on a bit of a health kick at the moment. The cool thing about GYG is with a few tweaks to your order, you can actually have an extremely healthy meal.
Instead of getting a burrito, I got a chicken burrito bowl (no wrap) for a change. I also held the sour cream and hot sauce. I realised that the meat is so flavoursome that you don’t even need the sauces. And there you have it. It’s instantly super healthy. Lean proteins from the free range chicken, good fats from the guac/avo and healthy complex carbohydrates from the brown rice and black beans.
What I really came to try though, were the fries. Firstly, they were delicious. But more importantly, they were so, so surprising. I feel like with fries, it’s a bit of a “tried one, tried them all” situation. Sure, they can vary in saltiness, sogginess, crispness and girth (get your mind out of the gutter), but for the most part, a chip’s a chip. I don’t even know if I would call these chips/fries, because the flavour is so unique and unlike anything I’ve tried before.
The word that comes to mind is “smokey.” I’ve eaten smoked meats before, but never “smoked fries.” Maybe it’s the Chipotle seasoning. Maybe it’s the Chipotle Mayo that I chose. Maybe it’s the fact that the skin is still on them. But you’ve got to try them to know what I mean. They really reminded me of eating authentic Tex-Mex back when I was in California.
Honestly? Go out and try them and you’ll understand what I mean about the “smokiness.” They’re really generous with the sauces too. And unlike other experimental fries, these are genuinely delicious. I can’t wait to try them again with their other sauces – jalapeno ketchup, tomato ketchup and Mex chimi mayo.
By the way, I got the job. Now I get to eat these fries on the regular!