Chef Colin Stevens of Ash Kickers Opens New Hole-In-Wall Takeaway & Delivery Mexican Restaurant, Tortilla Quemada, Bangkok

          With a cheffing career that first developed while living abroad on Waikiki beach, Oahu Hawaii 25 years ago, Chef Colin Stevens has since travelled and worked across the globe, namely toiling in the kitchens of fine dining restaurants, private members clubs and luxury hotels and resorts. Who would have thought he would end up opening a Mexican restaurant.


          Bangkok Foodies discovered this exceptional chef talent as the pioneer of Cajun-style seafood buckets in one of Bangkok’s most famous seafood restaurants in 2016, and followed his progress up until his latest venture, Ash Kickers, an American smokehouse which opened in Ekkamai soi 12 last year.


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          But for those who have the chance to delve further into Chef Colin’s career, will discover that besides from his extensive seafood knowledge and smokin’ BBQ skills, his culinary heart heavily rests in Mexican cuisine. 


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          No stranger to making business in Thailand, Chef Colin has had his fair share of palatable exploits in the land of hungry smiles, he reflects, “I actually started cooking Mexican food here in Bangkok back in 2003, at a member club and also had some stalls selling basic Mexican food in the Ratchada Night Bazaar. I also had another Mexican restaurant 10 years ago, down in Phuket called “The Burnt Tortilla”. This Mexican restaurant is basically a rebirth of that concept.”


          The Burnt Tortilla translates to “Tortilla Quemada” and that is the name of Colin’s new ‘hole-in-the-wall’ delivery and takeaway venture located in the bustling Asoke district. “I really wanted a busy central location. This kind of concept needs high foot traffic and easy accessibility to the rest of the city for deliveries.”


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          Chef Colin further explains, “I already have a full-on sit-down restaurant. For Tortilla Quemada I wanted to keep it simple, small footprint, low overheads, just a few staff. I want this one to be purely about the food.” We concur on the ‘small footprint’, the place is so small, you literally have to back up against the glass door to take a picture of anything but it also accounts for its charm. 

          We can already imagine office workers zipping in and out with fat burritos in hand and night revellers standing outside shovelling soft tacos into their parched, munchie mouths. 


          Given that we had the very first opportunity to witness and try TQs offerings we agree it isn’t just the same run-of-the-mill Mexican fast food.  Although the dishes may appear messy and unassuming, it really came down to the finer details. Yes, there can be such a thing in Mexican cuisine!


          At TQ they press out their own corn tortillas to order along with making their own queso fresco and Chef Colin can go on for days about his 10 homemade varieties of salsa, with tastes ranging from fresh and sprightly, to deep and smokey to spicy as-all-hell! 


          Chef Colin boasts, “What makes the difference are the range of meats, salsas and fillings that we have on offer and the use of the proper imported Mexican chilis, spices and masa harina. We also make our own Fresh cheeses, lacto fermented chilis, salsas and corn chips. Our meat options also sets us apart. There isn’t any standard beef or chicken here. We serve up authentic meats such as carne asada, carne tinga, fresh pork chorizo, pork carnitas, pork adobo, chicken chipotle, pollo asada and lamb barbacoa.”


          Chef Colin goes on further, citing that freshness and condition of the product should be as close to the “restaurant” quality experience and that means customised packaging, “I also put more thought than I ever have before into my packaging to make sure the integrity of the food survives delivery. I’m having all of my food packaging being custom made by Vitalo Packaging (Thailand) Ltd. I’ll be getting all these in  very soon and am excited to see how they present the food.” 


          But with the Bangkok Foodies community in constant debate over who holds the coveted title of best Mexican restaurant or cuisine in Bangkok, why would the city need or want another contender? 

          Colin justifies this by saying, “I think the timing is right now for a good Mexican takeaway and delivery spot. Worldwide we are seeing a change over to delivery concepts getting more share of the F&B pie, so to speak. People love Mexican food here and get into some pretty interesting arguments about who they consider to be the best. I thought it was time I threw my hat back in the ring.” 


          Well! Well!… We think those are some serious food fightin’ words! But you’ll never know if you never try Foodies.   

How to order from TQ?: 

  1. By Lineman:
  2. By Facebook Page 
  3. By phone 065 237 3307
  4. Delivery call center and website coming soon! 


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Tortilla Quemada
41/1 Soi Prasan mit, sukhumvit soi 23,
klong tan nuea, Watthana, Bangkok 10110

Phone: 065-237-3307
FB/IG: Tortilla Quemada