Adam D'Sylva stacks the burrito into a bowl. Old El Paso burrito bowls layered with spiced chicken tenderloins, black beans, Perino tomatoes, fresh coriander and pickled jalapeno, cut in wedges at the table. Mexican comfort with a sit-down format.

The chicken gets marinated in olive oil, lemon juice, thyme and the spice mix, then seared in a hot pan so the edges char before the centre cooks. Black beans, halved grape tomatoes and a fistful of fresh coriander layer between the wraps; pickled jalapeno hides under the top for a hit of vinegar against the heat.

Cut and serve with sour cream, more coriander and a squeeze of lime over each wedge. Eats like a lasagne, drinks like Mexico. A Negra Modelo or a margarita with no sweetener, just lime and tequila, alongside.