The new menu, which will be launched across the 88-strong estate on 9 February, will, for the first time, include a small plates section with dishes, such as Spicy chicken crispy tacos and Five bean tortilla stack, inspired by those found in the street markets of Mexico.
Chiquito managing director Jason Green said the new menu was created following a trip by his team to Mexico last year and was designed to tap into the trend for sharing plates and street food.
“The team visited Mexico late in 2015 and were inspired by the street food stalls,” he said. “They wanted to bring back a taste of this for the Chiquito guest.
“Chiquito naturally attracts parties and groups with our vibrant atmosphere, street food also lends itself very well to this type of food as well as being the perfect option for sharing we knew this would be a very popular menu range.”
Best kept secret
The introduction of the new menu coincides with a more hands-on focus for chefs working in Chiquito kitchens with many dishes to be prepared daily on-site.
“Every day the chefs will be hand-pulling pork shoulders for their succulent pulled pork, freshly chopping vine tomatoes for their Pico De Gallo Salas and hand-cutting their tortilla chips which are seasoned with Mexican spices,” said Green.
Green said his company, part of The Restaurant Group, had worked hard on developing the Chiquito brand over the last few years, which had resulted in it becoming the industry’s ‘best kept secret’.
He said: “We have continually improved the brand over the last few years and we are extremely proud of the team and product we have in place, this new menu is a testament to all the hard work and demonstrates the values of our brand through freshness, quality, service and hospitality.”
Green said the group, which opened nine sites in 2015, was planning further expansion this year.