Ninos Y Locos – Singapore Children’s Society

21 July 2016

LL_Desserts_Corn Cake (2)


We’re extremely excited to be contributing to the lil amigos of Singapore!


This season, both Super Loco and Lucha Loco are contributing part of our sales to Singapore Children’s Society (SCS). Choose the Head Honcho set menu when you walk into our outlet and know that $5 will be contributed towards the Singapore Children’s Society OCBC-TODAY Children’s Fund. Either that or simply order any of our desserts off the menu for a sweet finish and $1 will also be donated towards the Fund.


Muchas gracias amigos!

Watch this space for updates on the amount contributed to the Fund.

Eating tacos – Are you doing it right?

21 July 2016

Ever wondered what’s the right way to eat a taco or why the taco looks the way it does?
Dating back as far as the 18th century, it’s believed the taco originated in the silver mines of Mexico. The shape is inspired by the pieces of paper that miners used to wrap around gunpowder to fill the holes carved into the rock face!


While the taco has come a long way since then, one thing has never changed – the best way to enjoy a taco is to use your hands!


To save yourself from looking like a hot mess, put away your knives and forks and check out our fool proof tips below:

1. Check that the that taco isn’t overstuffed with filling (we’ve got you covered there), and gently fold in half.

2. Pinch at the top between your thumb and peace fingers

3. And finally… commit! Take that taco, forget about the mess and eat it like a Jefe aka Boss!


Taco de Camarones (edited)


For those neat freaks out there, keep a stack of napkins handy for any last minute spills.





The World’s oldest tequila – Fuenteseca Reserva

21 July 2016

Enrique Fonseca, master distiller, says: “I started this project because I wanted to make the best tequila possible, regardless of time or cost.”

LG_Fuentesca 18year


Fuenteseca Reserva tequila pays homage to the purest form of tequila distilling – made with love and respect for the history and traditions of tequila distillation.

Distilled in 1995, there were only 1000 bottles of Fuenteseca Reserva aged 18 years released in the US, and we are very lucky to have managed to get our hands on two of them! Fuenteseca tequilas are some of the oldest tequilas in the world, and amongst them the Fuenteseca Reserva aged 18 years is the eldest of them all. They are cased for 6 years in Canadian white oak (ex-whisky casks) and 12 years in American and French ex-wine barrels, making it a one-of-a-kind and “ultra-aged” sipping tequila. With peppery agave upfront notes and hints of oak, brown sugar and dark chocolate, this is a full bodied cognac-esk tequila that you must try during your next visit to Lucha Loco or Super Loco.

How to say it: “Fwen-te-sek-ah”


Available at Super Loco and Lucha Loco, $46+ per glass (30ml)

Taco meets Tequila

21 July 2016

Super Loco and Lucha Loco offers an array of delicioso tacos and while it’s hard to nail down The Loco Group’s ultimate combo, we did it anyway!

Baja Taco and Tequila (Edited)


The Baja Fish taco at Super Loco is suggested by our culinary and tequila aficionados,  to be the most perfect match to any tequila of your choice.


The fillet is made with fresh juicy snapper, crumbed and is lightly pan-fried until golden and crispy. Served with a little coleslaw, some herbaceous chimichurri mayo (tarragon, coriander, parsley and dill) plus a dash of extra flaky sea salt.


The herbs and the salt from the Baja Fish Taco is what makes the tequila shine as it really brings out those agave notes (from the tequila) in a symphony of flavours!


Available at Super Loco, Robertson Quay, $11+Baja Fish Taco, available at Super Loco

#nomnomnom #wearesuperloco

5 Minutos with a Loco – Chef Matt Woon

21 July 2016

Chef Matt (Edited)


This month, we’ve got the low down from Lucha Loco’s Head Chef – Señor Mathew Woon (aka Matt). Find out how Mexican cuisine has inspired Chef Matt, his passion for Mexican food and his taste bud tips for dining in Singapore. Chef Matt, originally from Kuching, Sarawak Malaysia, has been with The Loco Group since the beginning in 2012 and here’s our 5 minutes with him:


★ Tell us about your experience

◊ I started my apprenticeship in Melbourne, Australia after finishing high school there. After a few years in the industry I eventually found my way to Pearl, Richmond, where I met my mentor Geoff Lindsay (Saigon Street, Bali and Dandelion, in Melbourne). I learnt so much from Geoff, he showed me what can be done with Asian flavours and how versatile they are.


When I finished at Pearl, I came home to Singapore and landed a job with Lucha Loco. I’ve been with Lucha Loco for 4 years, of which I have thoroughly enjoyed exploring, learning and working with the group!


Why do you like cooking Mexican food?

◊ Because of its simple flavours and the chillies. As a chilli lover the amount of different chillies that you can get is an eye opener. They can be used for so many dishes and in so many different ways.


★ Your favourite taco dish at Lucha Loco

◊ Carnitas Taco aka, Pork Belly taco because it has everything that I love: juicy pork belly (which we slow cook for 12 hours), balanced with light and crispy, yet spicy, jicama salsa.

It gives my taste buds a good workout!


★ Craziest taco you’ve ever made?

◊ We were playing around in the kitchen, when one day we decided to take a taco with all its fillings, battered it up and then (dramatic pause) we fried it!


What came out was one of the greasiest tacos you could ever eat!


★ Tell us your favourite dish in Singapore!

◊ I have too many to narrow it down to just one! I think I can get it down to my Top 6:

  1. Bak Ku Teh, from a small old coffee shop in Thomson
  2. Lor Mee, Amoy Street Hawker Centre
  3. Chicken Rice, Nam Kee Chicken Rice
  4. Kl Hokkien Mee, Keng Eng Kee
  5. Fish Steamboat, Nan Hwa Chong
  6. Mee Soto, Adam rd Hawker Centre


Tequila or Mezcal?

◊ Tequila. I prefer the clean crisp taste!


 Who is your favourite chef?

◊  My late grandmother, she always had plenty great food to eat in her kitchen and she made the best Bak Chang that I miss to this day.


Best meals you have ever eaten?

◊ Restaurant Andre’s, Singapore

◊ Movida, Melbourne Australia

◊ Pho, from the streets of Hanoi

◊ Beef noodles at the old market in Kuching’s city centre, Sarawak, Malaysia

◊ Somtam Nua at Soi Siam Square 5 in Bangkok


Last meal you cooked at home?

◊ I recently cooked a soy and pear braised beef brisket with rolled rice noodle and hot mint salad for my wife!


There you go!