Cy Besser is a Wellington chef who likes doing things the right way. He has a passion for food, and doing it with the best possible ingredients. To supplement his catering business, he and his brother Harry built a food truck; from which they could cater for food events, film shoots and the like, but to also work extramurally at events such as La De Da, Martinborough Fair and the weekly Wellington Markets.
They needed a theme; and Cy was reminded of his time in California, when he came across the famous Californian style burritos. There was certainly a gap in the market... nobody was doing them in Welington, and because of the way they're put together (a soft, steamed burrito) it makes them the perfect, on-the-run, takewaway food.
The brand needed to suggest the fusion of a number of ingredients... Mexico; the provenance of the dish, America; for the spin they took on it, but feel like us – Kiwi. No tall ask.
Using Mexican icongography as a starting point, we used Pacific and Tikanga Maori styled elements to bring it all together. The sugar skull is made up of very South Pacific elements, the wings are strong koru shapes, and the guitars, well, you can almost hear 'Blue Smoke' coming from them.
First impressions say Mexico, but if look closely while your burrito is being prepared, you'll find a little bit of Aotearoa in there; Moko, Hibisucs, Frangipani, Koru, Kowhaiwhai, Silver Fern, Kowhai, The Southern Cross, Fish Hooks and more.
They've taken off and very much in demand now here on the Waterfront and at other venues they're booked for. Queues stretch for a while once the main hatch opens.