Tuesday, February 21 2012
Shrove Tuesday's here which supposedly is the point where we're all to give up something for the next 40 days and 40 nights. Why this period of abstinence occurs so soon after the inevitable January/February detox will always be a bit of a mystery, and frankly it seems a little outdated.
Instead of this highly negative approach of giving up sinfuly things like doughnuts and spinning tops, we're going to be pro-active and try and do healthier things. Like running between the desk and the watercooler. And developing our fish taco recipes in time for summer. And also possibly stuffing ourselves with as many burritos as possible now we're out of the winter freeze.
As for giving things up? Nothing will come of nothing, dear burrito lovers, and no one wants that.
de1736fb-68f3-4744-bb6f-45c4df98bef1|0|.0
Tags:
Wednesday, February 15 2012
We hope those of you who were brave enough to profess your singledom at Poncho yesterday were comforted by your free nachos and salsa. One question still remains unsolved however.
Who is the mystery admirer who crafted this lovely card for our Lucy?
Don't all answer at once now, boys...
2d2bd9bd-4d11-41eb-801e-9870198978f4|0|.0
Tags:
Tuesday, February 14 2012
If, like us, you're a pathethic loner without anything so much as a whiff of romance recently, come in to Poncho on Valentine's for some free nachos and love.
Actually not that last bit, but if you print out a screenshot of your facebook single status (or have any other legitimate way of proving your unattachedness) and show it to our guys at the till, free nachos and salsa will be yours.
And who knows, perhaps you'll find a fellow singleton in Poncho to share them with...
98c24bd7-76ad-4591-acd9-73a744e942e1|0|.0
Tags:
Tuesday, February 7 2012
Getting your hot sauces right is always a bit of a tricky one in the burrito business. Too hot and you risk scaring off those with a serious sensitivity to chilli (i.e. half of England). Too mild on the other hand, and you're left with accusations of boringness. So clearly we have a mild, medium and hot range of salsas, but, crucially - for those with extreme tastes - we also now have Fuego.
Made with chilli extract with a +1,000,000 Scoville Heat Unit rating (roughly the same ball park as Federal-Grade pepperspray) you'll only need a tiny pin prick to add a flavoursome heat to a burrito (or any other dish for that matter). Fuego will be on sale in all Ponchos from this Wednesday, though Alex and Zen have already been keen enough to order 4 bottles for drop off at their offices.
They jokingly said they're going to try and make "Fuego+" using some chilli crystal they bought off the internet. At least we think they were joking...
250a0101-fa7e-44d3-af74-9330ca1cc483|1|5.0
Tags:
Thursday, February 2 2012
They say you've always got to have something to look forward to at this time of year, and as we're nearly out of the dark depths of winter we thought we'd share our latest recipe that we're working on with you.
Fish tacos are pretty flippin' popular in Mexico and California, and although we don't have quite the same climate here, we don't see that as any reason not to do them.
Here's a photo to whet your appetite (if you've got any recipes of your own please send them in!).
Smoked pollack with roast tomato, avocado and green chilli. Yummy.
fc0f2d5d-f05f-4aa7-8c70-9540cd49d363|0|.0
Tags: