Dorilocos Aka Crazy Doritos is the specialty of Abe’s Comdida Mexican, Leichhardt
Leichhardt’s cuisine is filling the Doritos packages with lime, guacamole and slow -cooking cooked meat according to the Mexican tradition of street food.
Can you finance a wedding with hot doritos bags flamin? I hope so, because this budget scheme is the reason why ABE’s Mexican comida exists. During the day, it is Abe’s Coffee Supply: the Leichhardt Cafe Abraham Golski has worked for more than two years. At night, it is the only articulation of Sydney specialized in Dorilocos, a Mexican road food. “The translation is Pazza Doritos,” says Golski.
The concept involves the opening of a bag of chips and use as a portable bowl for a wild variety of condiments: pork stocks in brine, spicy sauce, peanuts and even rubbery bears can be added. His culinary cousin is Tostlocos, made with Tortilla Chip of Tortilla. Frito Pie and the “Walking Taco” are American riffs in this notion of meal in a grouping.
Doritos are snackable, of course. But the ultra -industrial corn chips never struck me as romantic until I learned because Abe’s Mexican comida was opened in November. After proposing to his girlfriend Carolina Montesinos, Golski needed extra income to finance their big day. “I should sell dorilocos!” He thought.
It is an extension of the home -style kitchen that does to connect Montesinos to its Mexican birthplace, although some recipes have proven more experimental than others. “My first Dorilocos that I made for her at home made a purple branch, I put the chocolate sauce, the strawberry sauce, the maple syrup,” he says. “I really became crazy.”
His verdict? “He loved them,” he says. “This is how everything started.”
Similar versions could emerge as specials at the Mexican comida of Abe, but the current DoriLlocos menu relies salty. The only sweetness here is a tipotle and delicately spicy chipotle sauce. Start your order with the Doritos Supreme cheese (the elite choice) or the hot alternative of Flamin, then opt for a chicken, a beef or vegetarian filling and request your spice level: mild or hot.
Your Doritos package is stacked with guacamole, lime, various sauces, sour cream, chips and lens -cooked meats or confused vegetables. The bag will lower with the heat of the boiled black beans while cooking it in hand.
Dorilocos are mega-fun to eat: each scoop is a lucky dive of flavors. You could mark Guacamole with Pico de Gallo (fresh tomato sauce) in a bite, or Doritos creak with chippery chipotle sauce and sour cream in another. Vegetarians are offered the fresh crunch of carrots, cucumber and corn, while meat eaters will find their package of stratin or beef layers which is rowing and soft after eight hours of slow cooking.
Some people appreciate the outflow of the sauce that transforms the bottom of the bag into a doritos waste hunt. I prefer to eat quickly to maximize the chip crisis. I tried at Nachos Supreme Dorilocos in mild and prepared mode for Hot ones-Syle Humiliation after attempting the spicy level with Dorilocos Caldi Flamin (but has obtained low -key sniffle).
My only embarrassment of DoriLlocos was foaming the bag for chips and getting guacamole and beans on my skirt. Eating here could speed up your laundry day, but it’s worth it.
Tacos are a deal: $ 12 by three, piled up with various meat or cactus boiled for vegans. Of course, the pineapple in the Pastor is tin, but the Tortillas are made impressively from scratch (even the Olotl pop-up ace in Newtown does it). You will see the balls of Golski and Montesinos dough and will hear signals signs that go out while they steam, take and launch Tacos at intervals of 25 seconds.
The internal drinks include a cinnamon spicy ace harchata, which Golski prepares during the night and monitors the oats and expressed during the day. Her sedan shelves from her father’s rotaastery, the suspension coffee. It is one of the many personal elements on display: as decorations colored by the city of Emiliano Zapata di Montesinos (from the name of the Mexican revolutionary who said it is “better to die standing than to live on his knees”).
Although their wedding is scheduled for 2026, Abe’s Mexican comida will continue after their big day, even after completing the savings goal. “I found my call,” says Golski.
Three other Mexican menus to try
Often
Fortified Esquiti-Bitch with corn, cheese, mayonnaise of seven chilli and a good lime-and-squeeze narrowing a culminating point. It is one of the many ways in which the chef Juan Carlos Negrete Lopez shows off the corn in Mexican cuisine, from Telas to dinner in Chilaquiles at weekend brunch (also the orchist of coffee).
33 Enmore Road, Newtown, Mailxicanfood.com
San Pancho
Tacos could be the center of attention here, but do not neglect the Papas Fritas (spiced chipotle chips that are fun to immerse themselves in pepper mayonnaise), chillies (Jalapento bladder peppers with fire power without traces) and Tres Leches, sweetened with Millia and Topped syrup with Strawberry.
3/276-278 Marrickville Road, Marrickville, sanpancho.com.au
Tikka Taco Day
Tacos are reinvented with Bo Kho (Vietnamese beef stove) by Saigon Birria in Leichhardt’s Spicetown and filled with Shawarma at the Iftar in Merrylands. Is Tikka Taco Day even for traditionalists, but where more could you be filled with Tortillas instead of this, collaborated with spiced chips in Masala and cumin soda?
144th Pennant Street, North Parramatta, tikkatacoday.com
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