Exclusive:This Maryland Youth Is Unlocking India's Mexican Food Potential By Creating Sustainable Food Culture

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Let's taco 'bout something serious here-Mexican cuisine and its gastronomic spell on our taste buds, especially when it comes to burritos. It is not just another snack. It's a meal, and for some, a way of life!

This one is quick, it's filling, and let's face it, it photographs well for IG. Plus, have you seen the myriad of sauces you can dunk them in? It's like choosing your favorite Bollywood hero - everyone's got a preference and no one's judging.

In an exclusive tête-à-tête with Boldsky, the founder of the pan-Indian Mexican chain of restaurants, California Burrito, Bert Muller talks about the sustainable food culture and tapping into India's Mexican food potential.

On asking about his early memories of India, he says that it was in the fourth grade in Maryland US, that reading about his classmate's essay on her travels to India intrigued him. A country which he hardly knew anything about. Fast forward to 2023, he is now 34, a total 'Bangalorean', and has started a Mexican chain of restaurants that feels like a party in the mouth. In 10 years, he has opened 50 restaurants and plans to reach 100 in the next two years.

What Makes Their Burrito So Darn Irresistible?

'Even before arriving in India, I loved Indian food. It was my favorite growing up. Every region I explore in India boasts unique and incredibly tasty food traditions,' recalls Muller.

It was In 2010 when he pursued his studies in Jaipur, India and during that time, developed a profound admiration for the country. 'The vibrant energy and rich culture of India captivated me, igniting a desire to be part of its growth trajectory. Growing up, my family often visited Mexican restaurants, fostering my love for the cuisine. This affection further deepened during a brief stint working part-time at a fast-casual Mexican restaurant in the USA.

As a huge fan of the fast-casual restaurant format, Bert has drawn inspiration for California Burrito from several key aspects that make it unique. 'Our commitment to serving fresh, high-quality food sets us apart from many Quick Service Restaurants (QSRs). In our restaurant kitchens, we prioritize using classic cooking techniques, preparing dishes from scratch to ensure a true dining experience,' says Bert.

'I have always loved the customization concept in food and the freshness and healthiness add a cherry on the top,' he says. Customers can tailor their meals according to their individual preferences and dietary choices. Further, they have taken a unique approach by growing their own crops, including Hass avocados, tomatillos, chilies, and more to add authenticity to Mexican-inspired cuisine, he adds.

Burritos With 25 Toppings? Let's Dig In, Shall We?
'At California Burrito, we take pride in offering a diverse and customizable dining experience with over 25 unique toppings to elevate each burrito into a one-of-a-kind creation. Among our popular choices, the BBQ chicken rice bowls and burritos have garnered a significant fan base,' tells Muller to Boldsky.

Even though the significance of pork and beef is huge in traditional Mexican cuisine, Bert and his team have chosen to focus solely on chicken out of respect for local Indian traditions. 'This decision allows us to cater to a broader audience while staying true to the cultural nuances of our food offerings,' he says.

Further, in consideration of vegetarian preferences, they have curated a selection of veg fillings featuring paneer, potato, and mushroom, which were suggested by his co-founder.

Making Mexican Cuisine Complex And Tasty As Rajnikanth Movie Plot
It's a common misconception that Mexican food is all about scorching your taste buds off. But that's like saying Bollywood is only about the song and dance! Mexican spices do add heat, but they do so much more-they play a symphony of flavors that dance salsa on your palate, says Bert.

'The warmth of cinnamon, the smokiness of paprika, and the mysterious allure of oregano come together to create a flavor profile that's as complex as a Rajinikanth movie plot. The result? Each bite of a burrito tells a different story, one where taste is the protagonist and blandness the forgotten villain.'

Through this journey, he has come to recognize the profound impact that the flavors of vegetables have on a dish. Here lies an initial challenge: while Indian vegetables are typically cultivated for cooking, not for eating raw, their robust and bold flavors diverge significantly from those in the US or Mexico.

Recipes crafted in these regions might not deliver the same taste here. In contrast to the West, where vegetables often find their way into fresh salads, the Indian counterparts carry punchier, distinctive flavors that add a unique twist to our efforts to bring real Mexican flavors.

Bringing Farm To Table Concept At The Forefront: Plantation In Coorg
In recent years, India has witnessed a quiet but definite revolution on the dining tables of its urban youth. The organic food movement is no longer a niche interest for health enthusiasts or environmentalists; it has gone mainstream, with a growing number of young Indians chanting the "be organic" mantra. What started as a whisper of "eat clean and green" amidst the cacophony of fast food and instant noodles, has now become a full-blown roar.

One aspect that has helped Muller in the remarkable adaptability of Mexican vegetables is the Indian climate and soil.

'In 2017, on a trip to Mexico, I realized that if we wanted to truly do justice to Mexican cuisine, we needed to have the absolute best guacamole (an avocado sauce). While Indian avocado varieties proved excellent for milkshakes, the challenge lay in crafting the perfect guacamole. Determined to bridge this gap, our supply team embarked on an extensive search for Hass avocado trees,' says Bert.

The journey unfolded over a period of time and they ordered the trees in 2018, planted the trees in 2019, and now, in 2023, they have first borne their fruit. 'Looking back, I think this endeavor showcases our commitment to real Mexican flavors and a long-term business approach. It also sparked many more farming projects to enhance and elevate the flavors we bring to our patrons,' he says.

'For Hass Avocado, it is important to get the elevation and the temperature right. Beans grow well in many different climates. Tomatillos are very flexible as well. While most agricultural projects have literally borne fruit, we've encountered some challenges as well. Undeterred, we are currently amplifying our efforts with Mexican corn, exploring vibrant color varieties to see how they resonate with the Indian landscape as they are a pillar of Mexican cuisine.'

'We are grateful for the farmers and seed providers who stand as pillars in these significant endeavors. Their unwavering support and expertise propel us forward, and we're eager to continue cultivating the essence of Mexican flavors in the heart of India,' he adds.

About Drawing Inspo From Grandmother And Food Lessons From India
Indians, having been raised on fresh, home-cooked meals, rightfully resist compromising on fresh food standards when dining out. 'I grew up the same way - I enjoyed freshly prepared home food instead of processed fast food options. Freshly cooked food is at the heart of our restaurant concept,' shares Bert.

It was Muller's grandmother who ignited his culinary passion and made him a true artist in the kitchen. His adoration for her cooking was so intense that, for years, he has fervently implored her to capture the essence of her culinary wizardry in written recipes. 'My grandmother never followed recipes, so everything was a labor of love. This will always remain with me wherever I go.'